If you’re looking for a high protein and savoury vegan breakfast, this moong dal omelette is the perfect option.
Jump to RecipeMost mornings, I prefer a savoury breakfast. I also like a substantial breakfast to keep me going through the morning. In the past, my go-to option was eggs. Either fried, scrambled or an omelette along with some toast or chapatis. I’ve been trying to add more plant-based options to my meals and in the past I have toyed with a vegan swap that uses chickpea flour as a base for an omelette. Typically, I don’t mind the chickpea omelette, but it’s not my favourite thing to eat for breakfast. So I started experimenting with a few lentil options. Today, I’m sharing one of my favourites – the moong dal omelette.
This recipe is the perfect swap for a Masala Omelette. I honestly can eat a Masala omelette for breakfast, lunch or dinner. BTW, it is a great lunchbox option too. And I’m so pleased that this Moong Dal Omelette can pretty much do the same. It’s a great meal-prep recipe. There is a tiny bit of prep required, but I promise its super simple. The only advance prep required is soaking the dal for about 6 hours or overnight. From there on, you simply grind it to a paste. You can use this paste immediately or store it in the fridge for 4-5 days and use it as and when you need it. Perfect for those pesky, busy workdays.
What’s great about this recipe is you can tweak it to your liking. Let me share my favourite version with you.
Moong Dal Omelette
Course: BreakfastCuisine: IndianDifficulty: Easy6-8
servings10
minutes5
minutesIngredients
1 cup moong dal
- For the omelette (to make 2 portions) –
Use 1/4 cup of the moong dal paste per omelette (Adjust this depending on the size of omelette you want)
1/3 onion, peeled and chopped (or to taste)
1/2 chilli finely chopped (or to taste)
1/2 small tomato, chopped (or to taste)
1 tbsp Fresh coriander, chopped (or to taste)
Salt, to taste (**See notes)
Freshly cracked black pepper (to taste)
1/8 teaspoon garlic powder
1/8 teaspoon turmeric powder
1/4 tsp Kala Namak (black salt)
Directions
- Wash the moong dal thoroughly and drain the water. Repeat this process 3-4 times. Add some fresh water at room temperature and leave the moong dal to soak for 6 hours or overnight, making sure the moong dal is fully submerged and has about a couple of inches of water covering it.
- After the moong dal has soaked, drain the water. Rinse with some fresh water once again and drain. Grind the dal with about 1/2 cup of water to a fine paste.
At this stage you can use the moong dal paste to make an omelette or store in a air-tight container in the refrigerator till you’re ready to use it. It should keep for 4-5 days. - To make the omelette –
- In a mixing bowl, add the chopped onion, chilly, tomato and chopped coriander. You can adjust the quantities mentioned above to suit your liking.
- To this add the salt, pepper, garlic powder, turmeric powder and kala namak and mix it through.
- Add the moong dal paste and mix it through. If it is too thick, add a little water, a tablespoon at a time and mix it thoroughly. It should be about as thick as a pancake batter.
- Heat some oil in a pan. Ladle some of the pancake mix on the pan and spread it around. I keep this on the thinner side so that it cooks through.
- Cook on a medium heat till it develops a little colour and the edges go a little crisp. Turn over and cook on the other side as well.
Serve hot with some chapatis or some buttered toast.
Recipe Video
Notes
- Use a little less salt in the recipe, because we will also be using some black salt (kala namak). The Kala Namak adds that eggy aroma to the omelette. You can find Kala Namak at you local Indian grocery store.
