News India Live, Digital Desk: The biggest tension in the morning is what to make for breakfast which can be prepared instantly, tastes delicious and also fills the stomach. Often people like omelette, but if you are a vegetarian or do not want to eat eggs because of Sawan-Tuesday, then there is nothing better than ‘Moonglet’ for you. If you have ever visited Delhi’s famous Karol Bagh, then you must have eaten the ‘Kara Moonglet’ there. Seeing this at first glance, anyone might be deceived into thinking that it is not an egg! Today we will make the same market-like crisp and butter-soft inside Moonglate in our home kitchen. Why is it everyone’s favourite? The best thing about Moonglate is that it is made entirely from yellow Moong dal. It is rich in protein, is easily digested and the same vegetables are used to make it which are always present in our fridge. How to make perfect moonglets? Preparation items: Yellow moong dal: one cup (soaked in water for at least 2-3 hours). Vegetables: finely chopped onions, capsicum, tomatoes and lots of green coriander. To taste: chopped green chillies and ginger (cut into long pieces) Ginger adds life to soups and moong dal. The secret thing: half a teaspoon of ‘Eno’ or baking soda (this makes the moong lat swell). Method of preparation (in very simple language): Grind the dal: Wash the soaked moong dal and grind it finely in a mixer with very little water. Remember, the batter should neither be too thick nor too thin. Prepare the batter: Now take out the ground dal in a vessel and add salt, asafoetida and a little turmeric to it and beat it well for 2-3 minutes. The more you beat it, the softer the moonglets will become. Mix the vegetables: Now add finely chopped onion, capsicum and ginger-chilli masala. Time to rise: When you are about to make it, add ‘Eno’ to it and add a drop of water on top so that it gets activated. Mix it gently. Roasting on low flame: Add some butter or ghee in a non-stick pan. Spread the batter thickly (like a pancake). You can garnish it with chopped beetroot or green coriander. Fry it: When one side is lightly cooked, make a ‘+’ mark with a knife in the middle and add a little butter in it so that it gets cooked from inside. Simply turn it over and cook on medium flame until it becomes golden and crisp. Serve it with green mint chutney and sweet dry ginger. Believe me, when you make it at home for the first time and taste it to your family members, they will not be able to believe that you have made it from lentils. It looks like omelette, but in terms of taste it has its own identity. So what are you waiting for? Try it today and let us know how it goes!