Moong Egg Sandwich
User Reviews
5
Moong Egg Sandwich
Description
This recipe starts with soaked moong dal blended with salt, kala namak (Indian sulfur salt), onion and garlic powders, black pepper, turmeric, and water or light plant milk to yield a thin batter resembling beaten eggs. The batter cooks like a crepe or thin omelet, providing a vegan egg base. The filling consists of spinach cooked with garlic, salt, pepper flakes, and red bell pepper until moisture evaporates and the vegetables soften. Vegan cheese is added for creaminess.
The sandwich is assembled by layering the cooked dal egg base with the spinach and cheese filling inside toasted bread slices. Kala namak gives the dal a sulfurous note reminiscent of eggs, while the turmeric adds color. The sautéed spinach and peppers add a fresh, slightly spicy vegetable element, complemented by the melting cheese.
The batter can be refrigerated for up to five days. Soaking moong dal for at least six hours is recommended for proper texture. Red lentils may substitute for moong dal. The filling can be varied with other plant-based proteins or deli-style meats and thin vegetables. Avoid overfilling to ensure the cheese melts well.
Ingredients
For the egg:
- 1 cup moong dal split and skinned mung beans) sometimes labelled as petite yellow lentils, soaked overnight
- 1/4 teaspoon salt
- 1 teaspoon kala namak or Indian sulfur salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon Turmeric
- 1 1/4 cup water or use 1/2 cup of light coconut milk + 1/2 of cup of water. Or use cashew milk (blend 3 tablespoons of cashews with 1 cup of water that will be your light cashew milk)
For the spinach and cheese filling:
- 1/2 teaspoon neutral cooking oil generic cooking oil
- 6 ounces spinach frozen spinach thawed and squeezed a little bit
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper flakes
- 1/4 cup red bell pepper chopped
- 1/2-1 cup vegan cheese I like to use a mix of mozzarella and cheddar
- bread slices
Instructions
- Soak your moong dal overnight or atleast 4 hours if you haven't already. Drain and add to a blender. Add the rest of the ingredients with one cup of water and blend.
- Blend for 15 seconds then wait for 15 seconds and blend again for 15 seconds. Repeat this three or four times and then check the consistency of the batter. You want it to be like a thin egg mixture.
- If the batter is too thick, then your egg will be like pancakes so we need a thin batter. Add water 1-2 tablespoons at a time and blend again until you get a thin batter.Blend again for another 30 seconds and then set aside.
- Make your spinach filling: Add 1/2 teaspoon of oil to a skillet then add the spinach, garlic, salt, pepper flakes, and bell pepper to the skillet and cook until the excess moisture of the spinach is gone and bell peppers are slightly cooked. 3-5 mins. Then take off heat and set aside.
- Make the sandwich: Heat a good nonstick skillet over medium heat. Brush some oil over it.
- Once the skillet is evenly hot, pour the batter about 1/2 cup to 2/3 cup of the batter, also it depends on the size of the skillet, so pour the batter in the middle of the skillet, and then move the skillet to move the batter to cover the rest of the skillet.
- You want the size of your thin omelet to be the width of 2 bread slices.
- Once it is spread, put two bread slices on the omelet. cover and cook for 3-4 minutes or until the egg is fully cooked on the bottom. Then flip the omelet so that the bread slides are on the skillet. (You can butter the bread slices on that side before flipping for a golden grilled bread)
- Now fold over the excess side of the omelet inwards and add your filling of choice. Most of the time I just add some vegan cheese and it turns out amazingly.
- Add some of the spinach mixture and cheese on both sides and then fold over then press and cook until the cheese melts and sticks to the sandwich.
- Take off heat and serve immediately. Serve with dressing or sauces of choice or some breakfast potatoes.
Notes
- Store the moong dal batter in a sealed container in the refrigerator for up to five days.
- Soak moong dal for at least six hours to achieve the ideal batter consistency.
- Split red lentils can replace moong dal if unavailable.
- Feel free to customize the filling with vegan ham, deli meats, or sliced vegetables.
- Do not overfill the sandwich to allow proper melting of vegan cheeses, which can be sensitive to heavy fillings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 720mg | 30% |
| Potassium | 317mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 4454IU | 89% |
| Vitamin C | 24mg | 27% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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