Any type of lentils, Dhals and beans are always a favourite vegetarian option in my home. I love cooking this type of food as well, as the tempering of onions and spices fills my kitchen with an aromatic spicy scent and lingering comfort ?
We like to enjoy the leftovers with a hearty egg breakfast on a Sunday morning ?
I decided to jazz up the usual scrambled eggs with a side of beans by creating this delicious and crunchy moong dhal salad with an oozy fried egg over the top.
Indian food, especially the vegetable dishes, have always been a favourite of mine, even as I was growing up ?
I have fond memories of my mums delicious Indian cooking, and fortunately she is always willing to make some of my favourites whenever I feel for it ?
Back to this healthy and rainbow colored plate of happiness ? it is really simple to make and I assure you every bite will put a gleaming smile on your face ? An added plus is that it is carb free and perfect for the Banting diet ??
Yum
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Moong Dhal Breakfast Salad
Ingredients :
- 1 cup yellow moong/lentils, soaked in water for a few hours
- 1 large onion, chopped
- 1/4 cup liquidized tomatoes
- 1/2 tsp turmeric
- 1 tsp green chillies
- 1/2 tsp whole cumin
- 1/2 tsp salt
- 1 tsp crushed garlic
- 1/2 tsp crushed coriander
- 2 tblsp oil
- 1/2 cup chopped robot peppers
- 2 eggs
- shredded purple cabbage
- grated carrots
- lettuce leaves
- sriracha sauce
Directions :
Saute onions in oil until golden. Add all the spices and braise. Add washed dholl and peppers. Mix well and then add in the tomatoes. Add a little water and allow to cook until the dholl is soft but not mushy. Garnish with coriander and serve hot with rotis.
Using the leftover moong dholl, create this breakfast salad.
Prepare all the salad ingredients and toss together lightly with the moong dholl. Heat a pan over medium heat and add in a little oil. Fry the eggs until just set and the yolks are runny. Place the moong salad over fresh crunchy lettuce leaves, place the eggs on top and drizzle over sriracha sauce or any other chilli sauce.
Garnish with fresh mint and crunchy fried onions. Enjoy!
