Break your Fast with Bread and Lentil Salad
As I was winding up after dinner, the mister (let’s call him ‘K’) looks at me with sparkly eyes and asks “What will you make for breakfast tomorrow?” (Let’s keep the discussion on how a person (K) can think of his next meal on a full stomach for another time). While I nonchalantly reply, “I’ll make you starve for breakfast” and go about my work, my mind starts thinking of the various options for breakfast. While K knows very well that he won’t be kept starving at breakfast, the foodie that he is, he moves away from the room with a slightly drooping head anticipating that probably he’ll be served with bread toast with butter, boiled egg and banana. And he also doesn’t notice the smile I have at the corner of the mouth as I muse over the breakfast recipe that I’ll make the next morning....
**Bread toast with sautéed green moong (gram) Salad**
Quantity for two—
1 cup (180ml) moong beans
1 medium sized onion (finely sliced)
2 small tomatoes (1 for garnishing and 1 cut into small pieces)
1 small potato (cut into cubes)
Cucumber (finely sliced)
1 finely chopped green chilly
Oil (1.5 teaspoon)
Cheese (1 teaspoon)
2 eggs (hard boiled)
Soak 1 cup of green moong grams overnight.
Add a little salt and Pressure cook the green moong and potato cubes to 3 whistle. Drain the excess water.
Add 1.5 teaspoon of oil (I used mustard oil) in a Kadhai and bring it cooking temperature. Add the onions and sauté them till they are soft. Add tomatoes midway while the onions are being sautéed. Add the green moong and potato and mix everything thoroughly. Add salt as per taste. Add 1 teaspoon of cheese (optional) and mix. Keep the Kadhai aside.
Now slice the breads and add butter in a heated pan and add the breads to make crunchy toast.
Once the toasts are done with, add the prepared mix over the bread with a topping of sliced egg and sprinkle chaat masala over it.
Garnish and serve.