An easy, tasty, healthy anytime snack or lunchbox filler. It’s gluten free, vegan and full of protein. Really inexpensive too. Ideal to store refrigerated in an airtight container for a couple of days. Microwave in a loose lid container for a few seconds to eat with fresh coriander and mint chunety.
Ingredients
- sprouted moong / mixed LENTILS 350 grams
You can buy the ready sprouted moong daal lentils or sprout your own. But they must be sprouted already
- fresh red chilli 1/4 tsp
You could use the oil from your red chilli jar if you prepare and keep your own, very versatile ingredient
- Fresh root ginger 3/4 inch
Peel the fresh root ginger or chop a load and keep in a tupperware with some grapeseed oil in the fridge. Don't use powder
- bicarbonate of soda 1/2 tsp
helps your mixture rise a litte bit
- salt 1/4 tsp
- water 75 - 100 ml
Rooom temperature have ready in a small jug
- OIL FOR GREASING 1/2 tsp
Use a pastry brush to grease your moulds before pouring in the lentil mixture. I use grapeseed oil
How to Make
- GRINDING THE LENTILS
Grind up your sprouted moong daal with the root ginger and chilli, adding water to make a pouring but not smooth batter. Then add the salt and bircarbonate of soda. You may want to grind up the ginger first. Use a powerful mixer grinder.
- Place in your steamer
Pour or spoon the batter into your pre greased idli moulds, don’t fill to the top.
- Steam your burgers
Place idli moulds in your steamer or multi cooker, this amount makes 12 stacked burgers on 3 trays. Then steam for at least 20 minutes.
- Checking they are cooked
Check with a toothpick that should come out clean indicating the burgers are cooked. Take the vegan moong daal burgers out of the moulds. You may need a spoon to scoop out the bottom. Then turn upside down so you get the curved, spongy side up.
Equipment Required
- A steamer of some kind
These vegan moong daal burgers are STEAMED in individual moulds about the size of what you’d use for a poached egg, so use whatever works for you.
- You could use an idli maker
I use the containers from an IDLI MAKER. Really easy to find in an Indian provisions store like Lulus. Stacking the wet mixture means you can make many at a time. My idli maker makes 12. You need something to steam the burgers in, so either the idli maker itself or a Recke cooker type MULTI COOKER. I find using the multi cooker easier than an idli maker as it’s simpler to lift the lid and check whether the burgers are cooked through.
- A powerful mixer grinder
I use a little Panasonic mixer grinder but you could obviously use a THERMOMIX or whatever grinder you have, note that a general blender or nutri bullet won’t work that well.
What am I talking about a steamer an idli maker and a recke cooker?
EAT the vegan moong daal burgers warm with some mint and coriander chutney and a cup of steaming masala chai or coffee for a healthy anytime breakfast or snack.
You could also use as a burger if you loaded these into a bun stuffed with coleslaw and salad
They can be stored in the fridge for a couple of days, and reheated in the microwave for a few seconds.
Quick Shopping List
- 1. Sprouted Lentils
- 2. Fresh Ginger
- 3. Fresh Red Chili
- 4. Bicarbonate of soda
- 5. Bit of oil to grease
- 6. Salt and Pepper
NEXT POST
Roasted Cauliflower Hummus with Cumin Seeds
MOTIVATION
Try one NEW recipe this week that you make from scratch, avoiding all junk or processed food.
If you’d like us to review a product or service for this award winning website, then get in touch using the link below:
