Tired of making Omelettes with chickpea flour and/or Tofu?.. Try this one made with pink/red lentils and split mung beans.
I make several variations of the chickpea flour Chilla(Pudla), Omelette for breakfast. Pancakes made with chickpea flour are a very common breakfast in India. It is usually a thinner spicy pancake and made with different spices or veggies in different regions. Lately, I have ordering a good lot of chickpea flour and using it up at lightning speed. So these pancakes with other beans and lentils are an amazing change in the routine.
Using lentils and beans adds an extra step of soaking to the process, but that can be planned ahead and done the night before. Soak overnight, or soak and blend and keep overnight (refrigerated) and make the omelettes of the batter in the morning. The pancake omelettes can also be made ahead and refrigerated, though I prefer them right off the pan.
The filling is all the veggies I had to finish up. Okra and Broccoli and some Tempeh added in for a hearty breakfast. Blackened up with some Creole seasoning, the veggies make this one fine brunch. You can use other veggies and sub the Tempeh with tofu or cooked chickpeas/beans.
You can use other split peas or split beans as well. If using whole peas or beans, soak them longer(2-3 hours or overnight). You can also make tortillas/crepes with the lentil mung bean batter.
That is one thick Omelette.
More savory Pancakes and crepes – all Gluten-free
Sweet Potato Crepes Stuffed with smoky millet
Chickpea flour Omelette with veggies and spinach
Chilla(Pudla) – Indian Chickpea flour pancake
Dosa – Lentil and rice Crepes
Lentil and Rice Pizza Crust – No Starch or gum.
Rava Dosa– Instant rice Crepes
Chickpea Cauliflower Tacos with Lentil Mung Bean Tortillas
Got Whole Green Mung Beans? try these recipes
Black Eyed Pea and Mung Bean Stew
Mung Bean Sprout Crust Pizza
Mung Bean Sprout Salad with chili Lime Sesame dressing
Broccoli Dal- Mung Bean and Lentil Stew with Broccoli
Wash and soak the lentils and mung beans.
Blend into a smooth batter. Add salt, baking powder and spices and mix well.
Heat a girdle or any pan you use for pancakes/crepes. Grease if needed. Pour a ladle full of the batter on the pan when heated. Spread lightly. Cook until the top is bubbly.
Flip and cook for 2-3 minutes and keep ready.
Make the blackened veggies. In a another pan, add oil and heat on medium high.
Add the chopped veggies and tempeh, salt and pepper and cook until browned on most sides.
Add the creole spice or blackening spice and mix well. Cook for another minute.
Serve inside the omelette with a generous drizzle of vegan ranch, havarti cashew cream or mayo.
Lentil Mung Bean Omelettes/Pancakes Stuffed with Blackened Okra, Tempeh and Broccoli
Soy-free, Grain-free Omelettes with creole spiced veggies and havarti cashew cream
Allergen Information: Free of Dairy, egg, corn, gluten, grain, sugar, yeast. Can be made nut-free with sunflower seed or other seed based cream. The Filling can be made soy-free by substituting Tempeh with cooked chickpeas/beans.
Omelettes/Pancakes: Makes 3-4 omelettes
1/2 cup pink/red/orange lentils (Masoor dal) dry
1/2 cup yellow mung beans (split mung bean) dry
1 cup water
1 1/4 tsp salt (less or more to taste)
1 clove of garlic
1/4 tsp kala namak(black salt)
1-2 Tbsps nutrional yeast
1 tsp baking powder
1 tsp apple cider vinegar
2 teaspoons oil
1 cup chopped Okra
1 cup small broccoli florets
1/2 cup (half of 8 oz package) cubed Tempeh, (Steam to reduce the bitter tempeh taste. Cook in boiling water for 8-10 minutes)
1/2 cup sliced sweet peppers or red bell pepper
1/2 tsp garlic powder
1-2 tsps blackening spice or creole spice blend
salt to taste
Havarti cashew cream: inspired by blooming platter’s caraway havarti
1/2 cup cashew cream
generous pinch of salt, garlic powder, onion powder, black pepper
1/4 tsp chickpea miso or other miso
1 tsp nutritional yeast
1 Tablespoon beer
Or use Daiya Garlic Jalapeno havarti Wedge
or vegan ranch or Jalapeno Aioli or mayo
Wash and soak the lentils and mung beans in hot water for half an hour to an hour. Drain, add to blender with all the ingredients and blend. Blend 2-3 cycles for a smooth batter. (Pink lentils and mung beans are easily available in an Indian store or large stores like Whole foods.) If making ahead, add baking powder to the batter just before cooking the pancakes.
Heat a pan on medium heat. Grease it if needed. Drop a ladle of the batter Spread with the ladle or by tapping the pan. Drizzle a few drops of oil on the edges. Let cook for 3-5 minutes or until golden at the bottom. Flip and cook for another 2-3 minutes. Serve as is (they are delicious as is too), or with the blackened veggies and dressing..
In a pan, heat oil on medium high. Add the chopped Okra and Tempeh and cook for 6-7 minutes (stir occasionally). Add broccoli and peppers, reduce heat to medium and continue cooking until okra is crisp and Tempeh is evenly brown(10+ minutes). Stir occasionally. Add the blackening spice, garlic and salt and cook for another 1-3 minutes.
Havarti cream sauce: Blend everything under ingredients. Taste and adjust. (To make cashew cream, soak 1/2 cup cashews for an hour in warm water, then blend with a little water into a smooth cream)
Serve the pancakes hot, stuffed with the veggies and drizzled with havarti cream or other cheesy dressing of choice. Or use the Daiya Havarti wedge.
You can also add veggies like bell peppers, onions, zucchini, greens in the batter and make veggie omelette like this Chickpea flour Omelette.
You can omit the baking powder and make thinner pancakes.
You can use other split peas or split beans as well. If using whole beans or whole brown lentils, soak them longer(4 hours or overnight), blend for a 2-3 cycles to get an even batter and use.
These lentil crepes are being shared at Slightly Indulgent Tuesdays, allergy Free Wednesdays, Ricki’s wellness weekend.