Moong Dal Toast (Healthy and Crispy)

Moong Dal Toast is a crispy, healthy, filling, and nutrient-packed recipe. It can make a perfect and satisfying breakfast, or it is good to have for lunch as well. Making Moong Dal Toast is easy, comes together quickly, and tastes delicious.

Jump to:

• About Moong Dal Toast
• Ingredients
• Step by Step Directions
• Serving Suggestions
• Variations
• Helpful Tips
• More Healthy Breakfast
• Recipe Card

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About Moong Dal Toast

For me, moong dal toast is a complete meal with a combination of carbs and protein. Moong Dal is high in protein and fiber but low in fat. And so it is light on the stomach but still keeps us full for longer. Furthermore, to keep the recipe healthier, I have used whole wheat bread.

Moong Dal Toast is a little spicy, flavorful, nutty, and delicious. It is full of vegetables, and you can also add more veggies of your choice. If making for kids, skip the chili and serve the toast with some grated cheese on the top.

If you want to keep the toast vegan, skip the butter. Instead of butter, you can use vegan butter, oil, or light olive oil to make the toast. 

Ingredients

1. Bread: I have used whole wheat bread to make this toast healthier. But you can use white bread or multigrain bread slices. 
2. Yellow Moong Dal: Soak moong dal for two hours. And if you do not have enough time, you still need to soak it for at least one hour. Then, grind moong dal into a thick and smooth paste. So while grinding, do not add too much water. Add only 1-2 tablespoon of water if you have difficulty grinding the dal into a smooth paste.
3. Vegetables: Finely chopped vegetables add a nice crunch to the toast. I have added cabbage, green pepper, and carrot. But if you like, add more veggies of your choice. 
4. Herbs: I have added fresh coriander leaves, but you can add other dried herbs if you want. Dried oregano and dried parsley are good options. 
5. Chili and Ginger: Adding one teaspoon of chili paste will make the toast mildly spicy. I like to have this toast with coriander chutney, which is also spicy. And so I keep the toast with mild heat. But you can add more chili paste to make it spicier. Instead of green chili paste, you can also add red chili powder. Adding crushed red pepper is another option to enhance the spiciness and flavors. Also, add ginger paste less or more as per your preference.
6. Salt and Pepper: After adding salt to the Moong Dal mixture, make sure to taste it. I like to add ground black pepper to the moong dal mixture, but if you want, skip it.
7. Spices: I have added turmeric powder for the bright color, and asafoetida for the earthy flavor. You can add more spices like red chili powder or cumin powder if you like.
8. Baking Soda: I found that adding a pinch of baking soda makes the moong dal mixture fluffy. And so after cooking the mixture on the toast, it is light and does not become dry and hard. But you can skip baking soda if you do not want to use it.

Step by Step Directions

Making Moong Dal Mixture

• Wash one cup of yellow moong dal until water runs clear.
• Then soak the dal in 3 cups of water for at least 2 hours.

• If you are in a rush, soak the dal for at least one hour but do not skip the soaking step.
• After soaking, drain off the water completely, and transfer the dal into a blender jar.

• Grind the moong dal into a thick and smooth paste.
• Add 2-3 tablespoon of water while grinding the dal if you need to.
• However, do not add too much water as the mixture should be thick and not runny.

• Take the moong dal paste in a large mixing bowl.

• Add chopped vegetables, coriander leaves, chili paste, ginger paste, salt, ground pepper, turmeric powder, asafoetida, and a pinch of baking soda.
• Mix everything well.

Making Moong Dal Toast

• Take the bread slices and, using a sharp knife or kitchen scissor, trim off the crusts.
• Instead of throwing the crusts, you can grind them into bread crumbs.
• Or, if you prefer toast with crusts, you can skip this step.

• Apply some butter on the bread slice and then spread the moong dal mixture evenly.
• Do not make a very thick layer of moong dal mixture to make a crispy and evenly cooked toast.

• Heat frying pan or tawa on medium heat.
• Grease the pan with some butter or oil and place the bread slice into a hot pan with the batter side down.

• While one side is cooking, apply some butter on the top side of the bread and spread the moong dal mixture.

• When the side facing down is toasted, cooked thoroughly, and golden brown, flip the slice.
• Allow the other side to cook and toast as well until golden brown. 
• Cook the toast on medium heat for even cooking and crispiness.

• Remove the moong dal toast from the pan and apply some more butter to the toast if you prefer.
• You can also top the toast with some grated cheese before serving.
• Cut the toast in the shape you desire.
• In the same way, continue toasting the other bread slices.
• Serve the Moong Dal Toast with green chutney or ketchup.

Serving Suggestions

• Serve the moong dal toast hot and immediately. After cooking the toast, I like to spread some more butter on the top. But it is optional.
• This toast tastes well with chutney or ketchup. You can also enjoy it with your choice of dips.
• If making for kids, top the toast with grated cheese and then serve.

Variations

• Add more veggies of your choice if you prefer. In contrast, you can also skip veggies or add in less quantity if you like that way.
• For more flavors, you can also add some herbs like dried oregano and parsley.
• Adding crushed red pepper is also an option for more spiciness.
• For vegan toast, skip the butter and use oil for cooking the moong dal toast.
• You can also choose to apply moong dal mixture on one side of the bread slice. This way, you will get crispier toast.

Helpful Tips

• You can make the moong dal batter in advance and store it in the fridge until making the toast.
• While grinding the dal, make sure not to add too much water. The batter should be thick and not runny.
• If you are in a rush, soak the dal for an hour only, but do not skip the soaking step.
• If you want to add more veggies, make sure not to add those vegetables that release too much water.
• Do not cook the toast on high heat; otherwise, the moong dal batter will not be cooked thoroughly.
• You can reheat the toast on the tawa again. Heat it on low flame until it is hot and crispy again.
• This recipe can easily be halved or doubled.

More Healthy Breakfast

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