Moong and Chana dal crostini.
Happy Independence Day.. !!!
Posting healthy yet quick and yummy starter. Split moong daal is high on fiber and easy to digest. While chana daal along with high on fiber it helps lower cholesterol. !! Serve this quick and easy to assemble finger food and hit in parties.!
- ½ cup – Soaked about 3-4 hours Split skinless green gram (Yellow moong daal/ dhuli moong dal)
- ¼ cup – Soaked about 3-4 hours Split Bengal gram (chana dal)
- 4 – Small buns / French bread / sour dough bread
- Salt to taste
- ¼ tsp – crushed Black peppercorns / grounded black pepper
- 4 – Spring onion with greens
- 6-8 Garlic cloves
- 2 tbsps + – Extra virgin olive oil
- Salt to taste
- 1 – Lemon
- A few thin strips of red capsicum for garnishing
Step 1- Drain and put green gram( yellow split daal) and bengal gram(Chana daal) in a non-stick pan, add 1 cup water, salt and crushed black peppercorns and cook. Remove the scum as it rises to the top, reduce heat and let the grams cook. (Make sure you don’t over cook, you want some grainy consistency of daal mixture)
Step 2- Cut the buns/ French bread slant into 4 slices each. Heat another non-stick pan, place the bread slices in it and toast.
Step 3- Roughly cut spring onions with the greens and put into a chopper jar and chop.
Step 4 – Flip the bread slices so that they get toasted on the other side too. When they evenly toasted on both sides, switch off the heat.
Step 5- Put the spring onions in a bowl. Chop garlic cloves and add to the bowl. Drizzle a little extra virgin olive oil on each toast.
Step 6 – When the grams are just done strain them and let them cool. Crush them in the chopper with a little water and add to the spring onion mixture in the bowl. Add salt, juice of 1 lemon and 2 tbsps extra virgin olive oil and mix well.
Step 7- Arrange the bread toasts ona serving plate, top with the gram mixture, garnish with red capsicum strips and serve.
Note – Tastes best when served warm..! 🙂