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Eggless Veggie Moong Dal Bake Recipe

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4.2 from 86 reviews

Delicious and nutritious Eggless Veggie Bake made with Indian yellow moong dal, packed with fresh vegetables and aromatic spices. This versatile dish is air fried or baked to perfection, offering a protein-rich, gluten-free, and comforting meal suitable for any time of day.

Ingredients

Main Batter

  • ½ cup yellow moong dal (washed and soaked 3 hours or overnight)
  • ½ cup water (for making the batter)
  • ½ teaspoon green chilies (minced)
  • ½ teaspoon black salt (kala namak)
  • ½ teaspoon garlic powder
  • ½ teaspoon garam masala
  • ¼ teaspoon black pepper (freshly ground)
  • ¼ teaspoon baking soda
  • 1 tablespoon nutritional yeast (optional)

Vegetables and Topping

  • ½ cup yellow onion (finely diced)
  • ½ cup red bell pepper (finely diced)
  • 1 big handful baby spinach (finely chopped)
  • ½ cup shredded cheese (cheddar, Monterey Jack, or pepper jack; omit or use dairy free for vegan)

Instructions

  1. Soak Moong Dal: Wash the moong dal thoroughly and soak it in water for at least 3 hours or overnight. Once soaked, drain the water completely to prepare for blending.
  2. Blend Batter: Add the soaked moong dal, minced green chilies, and ½ cup water to a blender. Blend until a completely smooth batter forms, using a spatula to scrape down the sides as necessary to ensure even blending.
  3. Mix Spices: Pour the batter into a mixing bowl. Add black salt, garlic powder, garam masala, freshly ground black pepper, baking soda, and nutritional yeast if using. Stir thoroughly until all ingredients are well combined and the batter is smooth.
  4. Prepare Air Fryer Basket: Line the air fryer basket with parchment paper and lightly spray it with oil to prevent sticking. Pour the batter evenly into the basket.
  5. Layer Vegetables and Cheese: Spread the diced onions and red bell peppers evenly over the batter, then top with the finely chopped baby spinach. Finally, sprinkle shredded cheese evenly on top. Gently press everything down with a fork or spatula to ensure it adheres well.
  6. Air Fry the Bake: Set the air fryer to 350°F (175°C) and cook the veggie bake for 15 minutes. Check for doneness by ensuring the top is set, the cheese is melted and lightly golden, and inserting a toothpick in the center; it should come out clean.
  7. Rest and Slice: Remove the bake from the air fryer and allow it to rest for 5 minutes before slicing to help it set and hold shape.
  8. Serve: Serve with a fresh side salad and your choice of ketchup or hot sauce for dipping.
  9. Optional Wrap Preparation: For a tasty wrap, spread your favorite chutney or Trader Joe’s Bomba sauce on lavash bread. Add fresh arugula and two slices of the veggie bake in the center. Fold sides into a wrap and place on a heated griddle drizzled with oil. Cook each side until crispy and golden. Cut in half and enjoy.
  10. Alternative Oven Baking: If you don’t have an air fryer, preheat the oven to 350°F (175°C). Pour the batter into a greased, parchment-lined 6-inch round baking dish (use 9-inch if doubling). Bake for 25 to 30 minutes (35 to 40 minutes if doubled) until the center is set and a toothpick inserted comes out clean. Let cool slightly before slicing.

Notes

  • Soaking the moong dal overnight speeds up blending and improves texture.
  • Black salt adds the signature sulfurous taste typical in Indian eggless dishes.
  • Use dairy-free cheese or omit cheese for a vegan version.
  • Nutritional yeast is optional but adds a cheesy flavor and extra nutrients.
  • The air fryer method creates a crispier top, while the oven method is great for larger batches.
  • Leftover bake can be stored in the refrigerator for up to 3 days and reheated.
  • Adjust green chilies according to your preferred spice level.

Find it online: https://justsosavory.com/eggless-veggie-moong-dal-bake-recipe/