Eggless Veggie Bake (Indian Moong Dal Bake)

Check ingredients as you prepare them. These checks stay on this page.

• ½ cup yellow moong dal (washed and soaked 3 hours or overnight)
  Ingredient note

  Source: ½ cup yellow moong dal (washed and soaked 3 hours or overnight)
• ½ cup water (for making the batter )
  Ingredient note

  Source: ½ cup water (for making the batter )
• ½ teaspoon green chilies (minced)
  Ingredient note

  Source: ½ teaspoon green chilies (minced)
• ½ teaspoon black salt (kala namak)
  Ingredient note

  Source: ½ teaspoon black salt (kala namak)
• ½ teaspoon garlic powder
  Ingredient note

  Source: ½ teaspoon garlic powder
• ½ teaspoon garam masala
  Ingredient note

  Source: ½ teaspoon garam masala
• ¼ teaspoon black pepper (freshly ground)
  Ingredient note

  Source: ¼ teaspoon black pepper (freshly ground)
• ¼ teaspoon baking soda
  Ingredient note

  Source: ¼ teaspoon baking soda
• 1 tablespoon nutritional yeast (optional)
  Ingredient note

  Source: 1 tablespoon nutritional yeast (optional)
• ½ cup yellow onion (finely diced)
  Ingredient note

  Source: ½ cup yellow onion (finely diced)
• ½ cup red bell pepper (finely diced)
  Ingredient note

  Source: ½ cup red bell pepper (finely diced)
• 1 each big handful baby spinach (finely chopped)
  Ingredient note

  Source: 1 big handful baby spinach (finely chopped)
• ½ cup shredded cheese (cheddar, Monterey Jack, or pepper jack; omit or use dairy free for vegan)
  Ingredient note

  Source: ½ cup shredded cheese (cheddar, Monterey Jack, or pepper jack; omit or use dairy free for vegan)

1. Wash the moong dal and soak in water for at least 3 hours, or overnight. Drain well.
2. Add the soaked dal to a blender with the green chilies and water. Blend until completely smooth, scraping down the sides as needed.
3. Pour the batter into a bowl. Add the black salt, garlic powder, garam masala, black pepper, baking soda, and nutritional yeast if using. Mix well until fully combined.
4. Line the air fryer basket with a parchment paper liner. Lightly spray oil. Pour in the batter and spread it evenly. Layer the onions and red peppers on top, followed by the chopped spinach. Finish with the shredded cheese and gently press everything down with a fork or spatula.
5. Air fry at 350°F for 15 minutes, or until the top is set and the cheese is melted and lightly golden. Insert a toothpick in the center; it should come out clean when done.
6. Let rest for 5 minutes before slicing.
7. Serve with a side salald and ketchup or hotsauce.
8. To serve as a wrap, spread Trader Joe's Bomba sauce or your favorite chutney on a sheet of lavash bread. Top with fresh arugula and line up two slices of the bake in the middle, and fold the sides into a wrap. Place on a heated griddle, drizzle with oil, and cook on both sides until crispy and golden. Cut in half and enjoy.
9. No air fryer, no problem, and this is also the easiest route if you're doubling the recipe. Preheat the oven to 350°F. Pour the batter into a greased, parchment-lined 6-inch round baking dish, or a 9-inch dish if doubling, and bake for 25 to 30 minutes, or 35 to 40 minutes if doubled, until the center is set and a toothpick comes out clean. Let it cool slightly before slicing.