Cheesy Moong Bread

110 gm flour

25 gm butter

¼ cup milk

1 tsp sugar

1 tsp yeast

½ tsp salt

1. Melt the butter over medium heat and switch off the heat. 
2. Add milk and sugar to the butter and sprinkle yeast over it. 
3. Allow it to rest in a warm place until it becomes frothy.

4. Sieve flour and salt together and fold it into the yeast mixture to for soft dough.

5. Knead the dough lightly and keep it in a warm place for 1 hour to double its size.

50 gm moong dal

1 tsp butter

2 tbsp milk

Salt and pepper to taste

1 tsp refined oil

½  capsicum finely chopped

3 tbsp grated cheese

1. Wash and cook the moong dal with  ½ tsp of salt and as minimum water as possible until soft.  Mash it well. 
2. Add pepper and butter and then milk. 
3. Mix all the ingredients into a smooth mixture.

4. Oil the baking pan (12cm x 12cm).

5. Saute the capsicum over medium heat with 1 tsp of oil.  Keep it aside. 

6. Knead the fermented dough well for about 5 minutes and divide it into 2 equal portions. 

7. Flatten one to fit the base of the prepared pan.

8. Spread the moong mixture over it.

9. Sprinkle the capsicum and then the grated cheese over the moong.

10. Roll out the other part of the dough and place it over the mixture. 

11. Tuck the edges neatly and allow it to stand for another 1 hour to double its size.

12. Lightly dent the top with your fingers and brush it with milk.

13. Bake in a hot oven 175 degree C for 15 minutes or until golden brown. 

14. Cool it on a wire rack.