Ministry of Curry · by Archana Mundhe
Eggless Veggie Bake (Indian Moong Dal Bake)
NUTRITION · PER SERVING205M COOK
CAL 5%·PRO 13%
CARBS 19G76% OF CAL
5G FIBER11G OTHER3G TOTAL SUGAR
FAT 1G6% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory Indian-spiced bake made with moong dal, vegetables, and cheese. Light and fluffy, it works for breakfast or lunch and can be made in an air fryer or oven.
mainindianbeans🥧 baking dish💨 air fryer🍳 skillet🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup yellow moong dal (washed and soaked 3 hours or overnight)
- ½ cup water (for making the batter )
- ½ teaspoon green chilies (minced)
- ½ teaspoon black salt (kala namak)
- ½ teaspoon garlic powder
- ½ teaspoon garam masala
- ¼ teaspoon black pepper (freshly ground)
- ¼ teaspoon baking soda
- 1 tablespoon nutritional yeast (optional)
- ½ cup yellow onion (finely diced)
- ½ cup red bell pepper (finely diced)
- 1 big handful baby spinach (finely chopped)
- ½ cup shredded cheese (cheddar, Monterey Jack, or pepper jack; omit or use dairy free for vegan)
At a glance
PER SERVING · TIME 205M
CAL 5%·PRO 13%
CARBS 19G76% OF CAL
5G FIBER11G OTHER3G TOTAL SUGAR
FAT 1G6% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 147mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 128mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.