Moong dal with the skin on retains all the B group vitamins during cooking. This recipe replaces the traditional cooking method for preparing snacks (e.g frying in case of moong dal bhajias) as this can be cooked using the dry heat of a waffle iron.

Cooking Time : 15 minutes.
Preparation Time : 10 minutes.
Serves: 4.

Ingredients
1 teacup moong dal with skin
2 to 3 chopped green chillies
2 tablespoons chopped fenugreek (methi) leaves
2 teaspoons gram flour (besan)
A pinch asafoetida
1/4 teaspoon soda-bi-carb
2 pinches sugar (optional)
2 teaspoons oil
Salt to taste

Accompaniment
Green chutney

Method
Soak the moong dal in water for 3 to 4 hours. Then wash it very well.
Blend the soaked dal in a blender with the green chillies and a little water.
Add the fenugreek leaves, gram flour, asafoetida, soda bi-carb, sugar, oil and salt and mix well.
Pour a little batter at a time in a preheated waffle iron and bake until crisp. Repeat for the remaining batter.
Serves hot with green chutney.

Variation 1: Moong Dal And Methi Dhoklas
Instead of soda bi-carb, use 1/2 teaspoon of fruit salt.
At step 4, pour the batter immediately into a 225 or 250 mm. diameter well greased thali and steam for 5 minutes. Serve as above.

Variation 2: Moong Dal And Methi Pankis
Spread a little batter very thinly on a well greased non-stick frying pan. Cook on both sides. Serve as above.

Per Serving:
Carbohydrates: 19 g
Fat: 3.5 g
Protein: 7 g