Ingredients
- Whole wheat bread slices: 4
- Cooked moong dal (green gram): 1/2 cup
- Fresh methi (fenugreek) leaves, finely chopped: 1/4 cup
- Onion, finely chopped: 1 small
- Tomato, finely chopped: 1 small
- Green chili, finely chopped: 1 (optional)
- Cumin powder: 1/4 tsp
- Black pepper powder: 1/4 tsp
- Salt: to taste
- Oil or ghee: 1-2 tsp for toasting
Preparation
In a mixing bowl, combine cooked moong dal, methi leaves, onion, tomato, green chili, cumin powder, black pepper powder, and salt. Mix well to form a spreadable topping.
Spread the prepared mixture evenly on one side of each bread slice.
Heat a tawa or skillet and drizzle a little oil or ghee. Place the bread slices with the topping side facing up.
Toast the bread on low-medium heat until the base becomes crispy and golden brown.
Flip the slices gently to cook the topping side for 1-2 minutes until lightly browned.
Serve warm with mint chutney or yogurt on the side.
Servings: Makes 2 servings (4 toasts).
Notes
- Soaked and lightly sprouted moong dal can also be used for a crunchier texture.
- Add grated paneer or cheese to the topping for a protein boost.
- Use multigrain bread for added fiber and nutrition.
