Name: Moonglet (Moong Dal Omelette)
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Split Yellow Mung Beans, soaked for 2 hours and drained; 1 Onion, finely chopped; 2 tbsp Green Bell Pepper, finely chopped; 2 tbsp Sweet Corn Kernels, boiled; 1 inch Ginger, half ground, half julienned for garnish; 2 Green Chili Pepper, 1 ground, 1 chopped; ¼ tsp Ground Turmeric; 1 pinch Asafoetida; ¾ tsp Salt, to taste; 1 tsp Eno Fruit Salt, crucial for the fluffy omelette texture; 3 tbsp Butter, divided, for cooking; 2 tbsp Coriander Leaves, chopped; 1 tbsp Beetroot, julienned (thin strips), for authentic garnish

2 hr 30 mintotal

30 min hands-on2 hr hands-off

Prep 20 min · Cook 10 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

In a blender, grind the soaked moong dal with half the ginger, a portion of the green chillies, and a splash of water. Grind to a completely smooth, thick paste.
Transfer the batter to a bowl. Using a whisk, beat the batter vigorously for 3-4 minutes to incorporate air. It will turn pale and fluffy.
3–4 min
Add the chopped onions, capsicum, sweet corn, remaining green chilli, fresh coriander, turmeric, hing, and salt. Mix well.
Heat a small, deep non-stick pan (like a tadka pan or small omelette pan) on medium-low heat. Add a portion of the butter.
Just before cooking, add the Eno fruit salt to the batter. Sprinkle a few drops of water over it to activate, and fold gently in one direction. The batter will puff up instantly.
Pour the thick, aerated batter entirely into the pan. Spread it evenly. Top it with the beetroot juliennes and ginger juliennes.
Cover the pan and cook on low heat for 4-5 minutes. The bottom should become deep golden, and the top will start drying.
4–5 min
Carefully flip the thick Moonglet. Using a spatula, make a cross (+) incision halfway deep into the center of the Moonglet.
Drop butter directly into this cross. The melting butter will seep inside, making the center incredibly rich and moist.
Cook uncovered for another 3-4 minutes until the bottom is highly crisp.
3–4 min
Remove and serve hot.

How to tell it's done

Extremely thick, buttery, and heavily crisped on the outside, yielding to a light, airy, deeply savory, vegetable-studded interior.

Getting it right

Tip

The cross incision and the extra dollop of butter are the hallmarks of a true Karol Bagh street-style Moonglet. The Eno is absolutely mandatory for the thick, spongy rise.

What to serve it with

Cut into pizza-like wedges and serve piping hot with sweet Tamarind Chutney and Green Chutney.

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