Eggless Veggie Bake (Indian Moong Dal Bake)

By Ministry of Curry · 240 min

Ingredients

Instructions

1. Soak the yellow moong dal for at least 3 hours or overnight, then drain well.
2. Blend the dal with the green chilies and water until completely smooth, scraping down the sides as needed.
3. Mix the batter with black salt, garlic powder, garam masala, black pepper, baking soda and nutritional yeast if using, until fully combined.
4. Line the air fryer basket with parchment and lightly spray with oil. Pour in the batter and spread it evenly.
5. Layer the onion and red pepper over the batter, then the chopped spinach, then the shredded cheese. Press gently with a fork or spatula.
6. Air fry at 350°F for 15 minutes, until the top is set, the cheese is melted and lightly golden, and a toothpick inserted in the center comes out clean.
7. Let rest for 5 minutes before slicing.
8. Oven option: preheat to 350°F. Pour the batter into a greased, parchment-lined 6-inch round dish (9-inch if doubling) and bake for 25 to 30 minutes (35 to 40 minutes if doubled), until the center is set and a toothpick comes out clean. Cool slightly before slicing.

Summarized from Ministry of Curry's video. Watch it for the details.

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