30 July, 2015
Chili Pulses Toast
Ingredients:
- Chana dal: 1/2 cup
- Split green moong pulse: 1/4 cup
- Masoor dal: 1/4 cup
- Yellow moong dal: 1/4 cup
- Boiled green peas: 150 gm
- Chopped onion: 3 tablespoon
- Chopped garlic: 1 & 1/2 teaspoon
- Chili ginger paste: 2 teaspoon
- Cumin seeds: 1 teaspoon
- Asafoetida: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Oil: 2 teaspoon
- Salt to taste
- Lemon juice: 1/2 teaspoon
- Coriander leaves; 3 tablespoon
- Butter or oil for bread slices: 3 teaspoon
- Chili flakes for garnishing: 1/2 teaspoon
- Green chutney for garnishing
- Tomato ketchup for serving
- Bread slices: 10
- Sugar : 1 teaspoon (optional)
- Chat masala
- Fresh grated coconut: 1 & 1/2 teaspoon
Serves: 10 pieces
Time: 30 minutes
Preparation:
- Soak all pulses in water for 3 hours and boil(do not over boil).
- Remove excess water and roughly crush in blender. Heat oil and add asafoetida, garlic and onion.
- Cook till golden brown in color, add cumin seeds, chili ginger paste and crushed pulses.
- Stir continuously then add green peas, red chili, garam masala, salt, lemon juice, coconut, sugar and chopped coriander leaves.
- Mix all properly and cook for 5 minutes if mixture becomes dry then add 2 teaspoon of milk in order to spread easily on bread.
- Take bread slice and apply above stuffing on it and sprinkle chili flakes if you want to spice it up.
- Grease tray with oil or butter and keep bread slices stuffing side down. Bake in 150 degree pre heated oven for 10 minutes till golden brown in color.
- Sprinkle chat masala on it and garnish with green chutney. Serve with tomato ketchup.
For any questions or help please send us an email at lovefoodrasoi@gmail.com