Fried Moong dal Toast

I am in ‘plan-B’ mode these days. I think I must make a decorated, layer cake for my dad’s birthday, then switch last minute to a brownie with frosting and finally make just the brownie. I buy loads of green chillies to make Mor Milagai but I can’t find Mor (buttermilk) anywhere. But I didn’t look for it. To think that just a couple of weeks back our fridge harboured not just tons of Mor and yogurt but other assorted wild cultures of I don’t know what (and I threw them out, peasant me. Sour-dough illiterate!). I make pizza dough, pizza sauce and even ready the toppings but don’t make pizza because I can’t find Mozzarella. My to-make vathal and oorkai (pickle) list are growing, summer is full blast on in Madras and I do nothing. I am waiting for yogurt to sour when there is no yogurt at home, for bananas to blacken but they get eaten up. I am there, yet not there. It’s there, but not there. I want to do, but don’t. I know many people who’d call this laziness. Maybe. I can’t wholly deny that, so I’ll accept it. So one morning I wake up to an idli-batter less fridge which means tiffen other than idli/dosai. I’d planned pesarattu or French toast but made Fried Moong dal toast instead. It is not my invention though. I remember a similar recipe in a Nita Mehta book that I am not able to locate now. I soaked moong dal in some hot water for 10 minutes (you can soak in regular water for 20-25 minutes) because I woke up late and I was in a hurry which is my normal state of things. I then ground the dal to a coarse paste, mixed in finely minced green chillies and fresh coriander leaves and slathered them on some bakery bread (these are smaller than your regular loaves and are usually softer) – both sides of each slice and then deep fried them till the edges are dark brown and crisp. I had a mild attack at the amount of oil the bread was taking up and I tried a skinny pan fried version with a couple of slices. I am sorry health freaks but deep fried toast was undoubtedly the winner – crispy edges and slightly chewy, crunchy dal coated inside. It was fantastic. I made this for...
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