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INGREDIENTS
- 1 /2 cup overnight soaked moong , toor , masoor dal
- 2 chilli
- ginger garlic - as per taste
- ¼ tsp turmeric
- ¼ tsp pepper powder
- ½ tsp salt
- pinch hing / asafoetida
- ½ onion (finely chopped)
- ½ carrot (grated)
- ½ capsicum (finely chopped)
- sliced veggies - cucumber tomato beetroot onion potato
- 2 tbsp coriander (finely chopped)
- 6 slice bread (white or brown)
- butter (for toasting)
METHOD
- in a mixer blender add soaked dal (remove water) , and add 2 green chilli, ginger and garlic , water and blend to smooth paste.
- transfer the batter to a large bowl.
- now add ¼ tsp turmeric, ½ tsp salt, ¼ tsp pepper powder and pinch hing.
- whisk and mix well making sure everything is well combined.
- further add ½ onion, ½ carrot, ½ capsicum and 2 tbsp coriander.
- mix well making sure everything is well combined.
- take bread slices apply some mint chutney on all bread slices
- place cucumber tomato beetroot onion and potato slices on one bread and cover it with another bread
- heat the pan and add butter on pan
- apply dal batter on one side and kept that side downwards on pan and apply batter on upper side too
- cook it from both the side till become golden brown (cook it on small gas)
- serve hot with green mint and red garlic chilli tomato onion chutney
- sprinkle some sev on toast
