Rediff reader Sangita Agrawal shares some healthy breakfast options to try from.

Moong Dal Chilla

Serves: 4 
Prep time: 10 minutes + 4 hours soaking time
Total time: 30 minutes

Ingredients

• 1 cup moong dal (split green gram) soaked for 4 hours
• 2 green chillies chopped
• 1 tbsp ginger chopped
• ¼ tsp hing
• 1 cup onion chopped fine
• ¼ cup coriander chopped fine
• 1 tsp jeera (cumin)
• ½ tsp red chilli powder
• Salt to taste
• Oil for pan frying

Method

• Strain the moong dal (split green gram) in a colander.
• In a blender add dal, green chills, ginger and hing and grind to a paste.
• Take the dal mix out in a bowl and add salt, chilli powder, jeera, chopped coriander and mix well.
• Adjust the consistency by adding water if required. The batter should be of medium consistency.
• Heat a nonstick skillet, pour 2 serving spoon of the batter in the center and spread it evenly with the back of the spoon to make as thick or thin chilla as per your taste.
• Sprinkle onions on the chilla and gently press the onions with a help of a spatula.
• Drizzle 1/4 teaspoon of oil all around the edges and roast till golden.
• Flip to the other side and drizzle ¼ teaspoon of oil and roast.
• Serve with green chutney and tomato ketchup.

Grilled Zucchini Eggplant Sandwich

Serves: 1 serving
Prep time: 10 minutes
Total time: 15 minutes

Ingredients

• 3 slices of bread
• 1 slice of baingan (eggplant)
• 3 slice of zucchini
• 1 tbsp sliced capsicum
• 2 tbsp cheese grated
• Salt and pepper to taste
• ½ tsp olive oil
• 1½ tsp butter
• 2 tbsp red pepper sauce

Method

• Cut the bread with a round cutter into a circle.
• Heat a pan; add olive oil, zucchini, eggplant and roast on high heat on both the sides till cooked. Season with salt and pepper. Keep aside.
• Similarly roast the capsicum also.
• Butter all the three bread slice on one side and grill.
• Apply the pepper sauce on 2 slices.
• Place the eggplant on the first slice on the sauce side. Arrange half of the capsicum and cheese.
• Place the second slice with the sauce side up.
• Place the zucchini and then follow the same order.
• Place the third slice, butter side up.
• Grill till the cheese melts.
• Serve warm.

Moong Dal Ka Paratha

Serves: 5 to 6
Prep time: 10 minutes, Soaking time 4 hours
Total time: 30 minutes

Ingredients

• ½ cup moong dal (yellow lentil) soaked for 4 hours
• 1½ cup atta (wheat flour)
• 1 tbsp dhania (coriander) chopped
• 1 tbsp dhania powder (coriander)
• 1 tsp lal mirch powder (chilli)
• ½ tsp haldi (turmeric)
• 1/3 tsp hing (asafoetida)
• 2 tbsp oil
• Salt to taste
• Oil for smearing the paratha

Method

• In a large bowl, mix all the ingredients well.
• Make soft dough by adding water.
• Cover the dough and rest for 15 minutes.
• Take lemon size ball from the dough; roll with the help of dry flour.
• Place on a hot griddle and flip after it is roasted a little.
• Apply oil and flip again and apply oil to this side also.
• Remove when roasted well on both the sides.

Mango Suji Halwa

Serves: 4 to 5
Prep time: 5 minutes 
Total time: 25 minutes

Ingredients

• ½ cup rava / suji (semolina)
• 1 cup mango pulp
• 1/3 cup + 1 tbsp ghee
• ½ or ¾ cup sugar
• ½ tsp elaichi powder (cardamom)
• 1 tbsp almonds/ cashew chopped (optional)
• ½ cup milk
• ½ cup water
• Food colour (optional)

Method

• Mix water and milk and bring to boil. Set aside.
• Heat 1/3 cup ghee in a pan; add suji and saute on low heat till golden.
• Sprinkle 2 tbsp water and saute till the moisture evaporates.
• Pour in the hot water and milk, stir till no lumps are there.
• Add mango pure and stir till it thickens.
• Add sugar and stir till the sugar melts and the halwa is thick.
• Switch off the heat and add cardamom powder.
• Add 1 tbsp ghee and mix.
• Garnish with almond and serve.