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–+ servings

Moong dal nasta | moong dal snacks | moongdal aur chawal ka nashta

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Soaking time 4 hours
Total Time 4 hours 20 minutes
Course Breakfast
Cuisine Indian
Servings 3

Ingredients
 

For moong dal nasta

  • ½ cup green moong dal
  • ½ cup small grain rice
  • 4-5 green chilli
  • 1 inch ginger
  • 4-5 garlic cloves
  • 1 tsp cumin seeds
  • ½ tsp ajwain
  • Pinch of hing
  • ½ cup coriander leaves
  • 2-3 tbsp water or as required
  • Salt to taste
  • ½ tsp black pepper powder
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1 tsp oil
  • 1/8 or pinch of baking soda
  • Water for steaming

For tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp sesame seeds
  • 2 chopped green chilli
  • Some curry leaves
  • Pinch of hing
  • Some coriander leaves

Instructions

  • Wash and soak green moong dal and rice in slightly hot water for 3-4 hrs.
  • Remove water and add the mixture into the grinding jar. Then add green chili, ginger, garlic, cumin seeds, ajwain, hing, coriander leaves, and 2-3 tbsp water.
  • Grind it into a smooth and thick paste.
  • Now, whisk the batter for 5 minutes till it becomes light and fluffy.
  • Then add salt, black pepper, sugar, lemon juice, and oil. Mix well.
  • Now add baking soda and some water. mix well.
  • Then in a deep bottom vessel (big patili) add 3 cups of water and bring to a boil.
  • When water comes to a boil, place a greased plate on it and add batter with a spoon. (refer to video)
  • Cover and steam the nasta on high flame.
  • It should take 7 minutes to properly steam. Check with a knife, if it comes out clean then it is properly cooked.
  • Allow it to cool for a while. You can enjoy steam nasta peanut oil and achar masala on it.
  • Or for tadka, in a pan add oil, mustard seeds, cumin seeds, sesame seeds, chopped green chili, curry leaves, and a pinch of hing. Sauté it.
  • Then add steamed nasta and mix well.
  • Garnish with coriander leaves and serve.

Notes

  • do not add more water while grinding dal batter.
  • grind batter into a thick and smooth paste.
  • whisk batter for 5 minutes in one direction, so air particles incorporate in it and it becomes light and fluffy.
  • The consistency of the batter should be thick.
  • baking soda gives fluffiness to nasta.
  • boil water into a deep vessel, so the pressure will generate to steam nasta.
  • steam nasta on high-medium flame. Do not steam it on low flame