Egg plays an important part in cakes. The yolk contributes to the richness and colour while egg white gives lightness and cohesiveness to the cake mixture.
Can dal do the same?
1 egg contains 6 g protein (approx.)
30 gm moong dal contains 6 g plant protein (approx.)
Just like an egg, moong dal contains plant protein, minerals and vitamins, besides it has a beautiful yellow colour.
But does it have the cohesiveness like that of an egg white? If not, then extra starchy material should be added.
With this theory several experiments were done. The colour and flavour were easily taken care of. But the texture always remained on the heavier side.
One day, a beautiful idea came to our mind.
We use dal batter to coat food before frying. If the dal batter can give a coating, it has the ability to bind to certain extend. So we decided to use moong with no other substitute for binding.
We succeeded – a beautiful cake with moong dal only.
The experiments were carried out on One Egg Cake.
Moong Cake
You need:
30 gm moong flour
50 gm butter
100 gm flour/maida
60 ml milk
75 gm sugar powdered
1 tsp baking powder
1 tsp lemon juice
1 tsp lemon rind/vanilla essence
Method:
- Soak moong flour with 50 ml of milk for 1 hr.
2. Beat butter and powdered sugar till creamy and fluffy.
3. Separately beat moong for some time.
4. Add moong to butter mixture and mix well.
5. Sieve flour and baking powder together and keep it aside.
6. Add lemon rind and little milk to the buttered mixture and mix well.
7. Fold in flour gradually to a smooth batter and add the lemon juice and mix it well.
8. Preheat oven for about 5 minutes.
9. Pour the cake mixture into the prepared tin. Bake in a moderate oven 350 degree C, for 30 minutes.
10. Cool it on a wire rack.
Happy Baking !
Dal On The Table 
Wow so much to learn from you.your experiment mung dal powder instead of egg is command able.cake looks very delicious.i am going to try this week end.i was wondering can we use gram flour ,instead of mung flour,because I have gram flour at my pantry.pl.let me know.
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You opened a whole new world for vegetarians with India’s first book on Eggless Baking way back in 1970’s.
Using dal is another milestone in substituting the egg.
Keep the good work going!
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Very much impressed with your style of cooking….the cake looks delicious and mouth watering😋….waiting for more recipes 😊
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Wow…
Excellent, Indira.
I was making with, flax seed ground with milk, cashew and s banana to resemble egg+
Rice bran oil.
But the cake is heavier.
So I called it, Hard bread….!!!
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Wow,excellent !You’re very talented.Found so many recepes,will try all.The cake is a brilliant idea ,healthy and nutitious.😋
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wow.Really wonderful recipes-very different from what I have seen elsewhere.will try them out.Thanks for sharing
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Amazing!! Your ingenuity is very inspiring.
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