Mung Bean & Paneer Toast | Kitchenstagram
Mung Bean and Paneer Toast is a nutritious and satisfying dish, perfect for any time of the day. This crispy toast combines the protein-rich goodness of mung bean and paneer, offering a balanced combination of protein and fiber. This sandwich is both filling and light on stomach.
It’s quick and easy to prepare, bursting with flavour. It requires minimal oil, making it a heart-healthy option that fits well into various dietary plans, including those for diabetics or those managing cholesterol levels. You can customize it by adding your favourite veggies and for a kid-friendly version, skip the chili and top with grated cheese.
This versatile recipe not only satisfies hunger but also supports a balanced diet. The high protein content from mung dal and paneer ensures that you stay full for longer, while the low-fat profile makes it suitable for those watching calorie intake. Whether you enjoy it with a bowl of soup or on its own, mung Bean Toast is a delicious and nourishing choice that you’ll want to make a regular part of your meal rotation.
Ingredients for Mung Bean and Paneer Toast:
Bread: I have used white bread, but whole wheat or multigrain bread also works well.
Mung Bean: The Key ingredient is green mung bean. Mung bean must be soaked for at least 8-10 hours or overnight works best. After soaking, coarsely grind the mung bean without adding any water.
Paneer: I have used fresh paneer but you can also use tofu.
Ginger: Ginger adds a warm, zesty undertone and its quantity can be adjusted to suit your taste.
Herbs: Fresh herbs like coriander and green onion adds a burst of flavour, but dried oregano or parsley can be good alternatives if fresh isn’t available.
Chili: For a bit of heat, freshly chopped green chili and a teaspoon of chili sauce does the trick, keeping it mild enough to pair with a spicy chutney like coriander chutney. If you enjoy a spicier bite, consider adding more chili sauce or crushed pepper.
Seasoning: Season the sandwich filling with salt, adjusting as you needed.
Serving suggestions:
Serve Mung Bean and Paneer Toast hot and fresh. After cooking, you can spread extra butter on top, though its optional. Pair the toast with chutney, ketchup or your favourite dips for added flavour.
Ingredients
1/2 cup Green Gram or Mung Bean (soaked)
1/2 inch Ginger, chopped
1/2 cup Paneer, (crumbled)
2 tbsp Green Onion, chopped
2-4 nos. Green chili, chopped
2 tbsp Cilantro, chopped
Salt to taste
1 tbsp Red Chili sauce
1-2 tbsp Tomato Ketchup
2 tbsp Sesame seeds
1/2 tbsp Oil
White Bread
Preparation
- Step 1: Clean, wash and soak mung bean for at least 8-10 hours or overnight. Drain the mung bean and transfer to a grinder and add chopped ginger. Coarsely grind the mung bean without adding any water.
- Step 2: In a mixing bowl combine, ground mung bean, paneer, chopped green onion, chopped green chili, chopped cilantro, red chili sauce and salt to taste, stir to combine.
- Step 3: Take one piece of bread and apply ketchup on it. Take generous amount of filling and spread it on the bread and make sure that the filling is not thick. Sprinkle some sesame seeds over the filling.
- Step 4: Heat a pan over medium heat and add oil. Place the bread slice into the pan with the filling side down.
- Step 5: Press gently and toast the bread, cooked thoroughly on low-medium heat, until the bread become golden brown and crispy from both sides.
- Step 6: Slice and serve the Mung Bean and paneer toast with green chutney or ketchup.
Pro tips:
For crispy and evenly cooked toast, apply a thin layer of the filling.
Cook the toast on low to medium heat for thorough cooking.
Reheat on a tawa over low flame until crispy.
This recipe can easily be halved or doubled to suit your needs.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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