Give the popular dal palak a healthy twist with the Moong Dal and Spinach Waffles. This nutritious, gluten-free vegan recipe flavored with Indian spices works perfectly for breakfast.
Wash and soak the moong dal in water for at least 2-3 hours. Grind it into a smooth paste using about half a cup of water.
Now take the ground dal paste in a large bowl. Add in onions, ginger, green chillies, and ginger garlic paste. Mix well.
Next add in the dry masalas - salt, Kashmiri red chilli powder, cumin powder (jeera), coriander powder (dhania), and turmeric powder. Mix.
Now add in the chopped spinach and mix well.
In the meantime, pre-heat the waffle iron.
Finally, add the baking powder and the baking soda to the mixture. Mix.
Once the waffle iron is hot, grease it well with oil and pour in about a ladleful of the batter depending on the size of the waffle iron. Close the lid and cook until done.
The Moong Dal Spinach Waffles are ready to serve. Serve them hot with your favorites dips or chutneys.
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Notes
Do not attempt to open the lid to check before it is cooked or the waffles might disintegrate. I used an electric waffle iron and it took about 10 minutes.