Power brunch with moong and khakra

This is a rustic and filling breakfast/brunch dish. The whole moong dal is full of protein and fills you up and the thin khakra (crispy flat bread) topped with some ghee and the jeeradu powder (it is like chaat masala with hing, black salt, turmeric, roasted cumin powder, ginger powder etc.) is delicious just by itself. But when eaten together with a light salad of cucumber, raw onions and green mango it is a meal by itself. On a cold day a cup of tea would be perfect with it and during summer a chilled glass of spiced buttermilk.




Ingredients for making moong

1 cup whole moong (soaked in water overnight)
1tsp mustard seeds
1 tsp cumin seeds
1/2 tsp hing
1 tsp turmeric powder
2 tsp red chili powder
1 tbsp coriander cumin powder
1-2 tsp garam masala
salt to taste
pinch of sugar (optional)
juice of a lemon
oil for cooking

Method

Heat a little oil in a pot and quickly drop in the mustard and cumin seeds along with the hing. Mix all the dry masalas and add some water to make a smooth paste. Add that in along with the moong that had been soaked.. (Drain the water from it). Mix well and add fresh water, enough to cover the moong. Cook till it is soft and done. The water should be soaked up. Add the lemon juice and serve along with plain khakara smeared with ghee and jeeradu, some peanut chutney and salad.