Can dal replace the egg in a cake?
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.
Happy Experimenting !
Dal On The Table 