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Moong and Chana Crostini

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A simple topping of moong and chana dal make these crostinis very tasty.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Moong and Chana Crostini

Main Ingredients

Split skinless green gram (dhuli moong dal) , Split Bengal gram (chana dal)





Level Of Cooking



  • Split skinless green gram (dhuli moong dal) soaked
    1/2 cup
  • Split Bengal gram (chana dal) soaked
    1/4 cup
  • Small buns
  • Salt
    to taste
  • Black peppercorns crushed
    1/4 teaspoon
  • Spring onion with greens
  • Garlic cloves
  • Extra virgin olive oil
    2 tbsps +
  • Salt
    to taste
  • Lemon
  • A few thin strips of red capsicum


Step 1

Drain and put green gram and Bengal gram in a non-stick pan, add 1 cup water, salt and crushed black peppercorns and cook. Remove the scum as it rises to the top, reduce heat and let the grams cook.

Step 2

Cut the buns into 4 slices each. Heat another non-stick pan, place the bread slices in it and toast.

Step 3

Roughly cut spring onions with the greens and put into a chopper jar and chop.

Step 4

Flip the bread slices so that they get toasted on the other side too. When they evenly toasted on both sides, switch off the heat.

Step 5

Put the spring onions in a bowl. Chop garlic cloves and add to the bowl. Drizzle a little extra virgin olive oil on each toast.

Step 6

When the grams are just done strain them and let them cool. Crush them in the chopper with a little water and add to the spring onion mixture in the bowl. Add salt, juice of 1 lemon and 2 tbsps extra virgin olive oil and mix well.

Step 7

Arrange the bread toasts on a serving plate, top with the gram mixture, garnish with red capsicum strips and serve.

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