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.
- 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.
- 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.
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