HIGH PROTEIN Indian Vegetarian Breakfast Recipes

moong dal

🥗Healthier: split yellow lentils

💰Cheaper: red lentils

Red lentils are often less expensive and cook faster.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Cottage cheese is a cost-effective source of protein.

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

All-purpose flour is more widely available and cheaper.

spinach

🥗Healthier: kale

💰Cheaper: cabbage

Cabbage is often less expensive and still nutritious.

Soak moong dal and chickpeas in water for at least 4 hours or overnight.

Drain the soaked dal and chickpeas, then blend them until smooth with a little water.

Chop onion, tomato, ginger, and green chili finely.

Heat oil in a pan over medium heat, add cumin seeds until they crackle.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in chopped ginger, green chili, and tomato; cook until soft, about 2-3 minutes.

Add turmeric powder and salt, mixing well.

Pour in the blended dal and chickpea mixture, stirring continuously until it thickens, about 5-7 minutes.

In a separate bowl, mix whole wheat flour with water to form a dough.

Roll dough into small balls and flatten them into discs.

Steam the discs until cooked through, about 10-12 minutes.

Serve hot with yogurt and a squeeze of lemon juice.

Cooking Techniques

Spice Level:

Allergens