Mushroom Moong Dal Dosas recipe
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Ingredients
- 1 cup moong dal (split husked mung beans) 1 teaspoon chili powder 1 teaspoon minced ginger ½ cup water, or as needed ½ teaspoon salt ½ teaspoon jeera (cumin seeds) 3 stalks celery, finely chopped 1 onion, chopped 2 cups sliced cremini mushrooms 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 yellow bell pepper, chopped 1 cup frozen peas 1 cup salsa ½ cup chopped fresh cilantro 2 tablespoons lemon juice 2 tablespoons minced garlic 2 tablespoons garam masala 1 tablespoon ground coriander 2 teaspoons chili powder 2 teaspoons minced ginger 1 teaspoon sea salt 1 teaspoon seasoned salt 1 teaspoon ground cinnamon 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 cup cottage cheese
Nutrition Info
- 260.2 caloriescarbohydrate: 41.3 gcholesterol: 5.6 mgfat: 3.7 gfiber: 12.7 gprotein: 19.6 gsaturatedFat: 1.4 gservingSize: -sodium: 1172.2 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Mushroom Moong Dal Dosas
Directions
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Soak dal in 4 cups of water for at least 4 hours. Drain.
Combine the soaked dal, 1 teaspoon chili powder, and 1 teaspoon ginger in a blender. Blend, adding 2 to 3 tablespoons water as needed, until well combined. Add salt and cumin seeds. Continue blending until dosa batter is the consistency of pancake batter.
Saute celery, onions, and 1 tablespoon water in a skillet over medium-high heat until soft. Add mushrooms, cook until shrunk, about 5 minutes. Stir in spinach, yellow bell pepper, and frozen peas. Add salsa, cilantro, lemon juice, garlic, garam masala, coriander, 2 teaspoons chili powder, 2 teaspoons ginger, sea salt, seasoning salt, cinnamon, cumin seeds, and fennel seeds. Add cottage cheese. Reduce heat and let filling mixture simmer while making the dosas.
Preheat a nonstick skillet over medium-high heat until a drop of water sizzles once it hits the surface. Pour 1/2 cup of batter over the center of the skillet and spread evenly with the back of a spoon. Swirl the spoon outward until dosa is 7 inches in diameter. Cook until dry on top, about 1 minute. Flip and cook until golden brown, about 1 minute more. Repeat with remaining batter.
Spoon 3/4 cup of filling down the center of a dosa. Fold 1 side up and flip over so that both sides are tucked under. Repeat with remaining dosas.