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Lentil Mung Bean Omelet (Vegan Omelette No Chickpea Flour) Dal Chilla with Blackened Veggies

November 12, 2013 By Richa 50 Comments

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Lentil Mung Bean Omelet (Vegan Omelette No Chickpea Flour) Dal Chilla Stuffed with Blackened Tempeh, Okra, Broccoli and served with a creamy vegan havarti dressing. Vegan Breakfast or Brunch Soyfree Recipe.  Jump to Recipe
 
 

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.

 

Lentil Mung Bean Omelet - Vegan Omelette No Chickpea Flour - Dal Chilla Stuffed with Blackened Tempeh, Okra, Broccoli and served with a creamy vegan havarti dressing. Vegan Breakfast or Brunch Soyfree Recipe  | Vegan Richa

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

Steps:


Wash and soak the lentils and mung beans. 


Lentil Mung Bean Omelet (Vegan Omelette No Chickpea Flour) Dal Chilla Stuffed with Blackened Tempeh, Okra, Broccoli and served with a creamy vegan havarti dressing. Vegan Breakfast or Brunch Soyfree Recipe #Mungbeanomelet #veganricha


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.

Ingredients:

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 tsp salt (less or more to taste) or use more kala namak and less salt
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

Filling:

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:

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

Method:

Omelettes/Pancakes:
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..

Filling:

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.


Notes:
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.

Print Recipe
5 from 2 votes

Mung Bean Omelet (Vegan Omelet No Chickpea Flour } Dal Chilla

Lentil Mung Bean Omelet (Vegan Omelette No Chickpea Flour) Dal Chilla Stuffed with Blackened Tempeh, Okra, Broccoli and served with a creamy vegan havarti dressing. Vegan Breakfast or Brunch Soyfree Recipe.
Prep Time10 mins
Cook Time30 mins
Soak time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: fusion, Gluten-free, Indian, Vegan
Keyword: mung bean eggs, vegan omelet no chickpea flour
Servings: 4
Calories: 251kcal
Author: Vegan Richa

Ingredients

Omelettes/Pancakes: Makes 3-4 omelets

  • 1/2 cup (96 g) pink/red/orange lentils , Masoor dal
  • 1/2 cup (103.5 g) yellow mung beans , split mung bean (moong dal)
  • 1 cup (250 ml) water
  • 1 tsp (1.25 tsp) salt less or more to taste
  • 1 clove of garlic
  • 1/4 tsp (0.25 tsp) kala namak black salt
  • 1-2 Tbsp (1 Tbsps) nutrional yeast
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar

Filling:

  • 2 teaspoons oil
  • 1 cup (100 ml) chopped Okra
  • 1 cup (91 g) small broccoli florets
  • 4 oz (0.5 cup) cubed Tempeh, (Steam to reduce the bitter tempeh taste for 10 mins)
  • 1/2 cup (74.5 g) sliced sweet peppers or red bell pepper
  • 1/2 tsp (0.5 tsp) garlic powder
  • 1-2 tsps (1 tsps) blackening spice or creole spice blend
  • salt to taste

Other:

  • Havarti Cream Sauce (See notes) or Or use Daiya Garlic Jalapeno havarti Wedge , or vegan ranch or mayo
  • oil for cooking

Instructions

Omelettes/Pancakes:

  • Wash and soak the lentils and mung beans in hot water 1 hour or overnight. Drain, add to blender with all the ingredients and blend. Blend 2-3 cycles for a smooth batter. (Pink lentils and yellow 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..

Filling:

  • 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.
  • Serve the pancakes hot, stuffed with the veggies and drizzled with vegan havarti cream or other cheesy dressing of choice. 

Notes

Vegan Havarti cream sauce: Blend 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. 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)
 
Other Beans: You can use other split peas or split beans as well. If using whole beans or whole brown lentils, soak them longer overnight), blend for a 2-3 cycles to get a smooth batter and use. The color of the batter will depend onthe beans used.

Nutrition

Nutrition Facts
Mung Bean Omelet (Vegan Omelet No Chickpea Flour } Dal Chilla
Amount Per Serving
Calories 251 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 626mg27%
Potassium 819mg23%
Carbohydrates 34g11%
Fiber 15g63%
Sugar 1g1%
Protein 18g36%
Vitamin A 320IU6%
Vitamin C 28.3mg34%
Calcium 142mg14%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.





Filed Under: Breakfast Recipes, gluten free, Savory Breakfast Recipes Tagged With: savory, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Caitlin says

    November 12, 2013 at 8:07 pm

    what a fabulous idea! the batter looks so creamy and delicious, and it makes a perfect pancake! the stuffing looks soooo good, too!

    Reply
    • Richa says

      November 12, 2013 at 10:34 pm

      Thank you Caitlin. It is perfect holiday breakfast.

      Reply
  2. foodfeud says

    November 13, 2013 at 1:09 am

    Oh yum this looks so perfect. What a nice, healthy and filling breakfast.

    Reply
  3. Andrea says

    November 13, 2013 at 3:59 am

    I definitely want to make the pancakes — they sound like just the sort of thing I would love for breakfast — or any meal. I’m a big fan of chickpea flour pancakes and dosa, so I’m sure I would love these.

    Reply
    • Richa says

      November 14, 2013 at 7:11 pm

      i am sure you will love these too!

      Reply
  4. Kristen Kelley says

    November 13, 2013 at 6:02 am

    I am always looking for different ideas for breakfasts. This looks so amazing. My husband loves tempeh and I think this may be his breakfast on Saturday morning!

    Reply
    • Richa says

      November 14, 2013 at 7:11 pm

      awesome!

      Reply
  5. coconutandberries says

    November 13, 2013 at 11:21 am

    Yum! You know I loved your lentil mung bean tortillas and turning them into an omelette with a delicious filling like this one is a great idea.

    Reply
    • Richa says

      November 14, 2013 at 7:11 pm

      i know you did!:) you will love this thicker pancake too!

      Reply
  6. Glue and Glitter says

    November 14, 2013 at 2:21 pm

    I can’t decide if I am more excited about these pancakes or about the havarti cashew cream!

    Reply
    • Richa says

      November 14, 2013 at 7:11 pm

      me too!

      Reply
  7. Maggie Muggins says

    November 14, 2013 at 3:20 pm

    Cool, I had no idea you could use lentils instead of chickpea flour to make omelettes, but it makes sense. Are they pretty delicate? The filling sounds amazing, especially with the havarti cashew cream!

    Reply
    • Richa says

      November 14, 2013 at 7:10 pm

      its actually sturdier than the chickpea flour one.

      Reply
  8. Liz says

    November 15, 2013 at 4:46 am

    Richa,
    Can I sub anything else for the mung beans? Do you think yellow split peas would work?

    Reply
    • Richa says

      November 15, 2013 at 4:52 am

      Yes you can sub split peas.

      Reply
  9. Sharon @ Bit of the Good Stuff says

    November 15, 2013 at 2:23 pm

    Wow these look amazing Richa! I was planning to try some mung bean crepes a while back but accidentally bought a 2kg bag of whole mung beans rather than the split ones 🙁 I’m not sure what I’m going to do with them! Will definitely order the right ones next time so I can try your scrumptious looking recipe xx

    Reply
    • Richa says

      November 15, 2013 at 6:03 pm

      Sharon, you can use the whole mung beans in stews/daals or sprout them. you can also use them for the omelette, the color of the omelette will be slightly darker then. Soak them overnight and use.

      Reply
  10. Joey says

    November 15, 2013 at 7:38 pm

    Oh yum. It’s the sort of thing I could see myself making a delicious big batch of these for brunch. Anything with okra in gets me every time

    Reply
  11. Renard Moreau says

    November 20, 2013 at 9:10 pm

    [ Smiles ] Totally impressive!

    Reply
  12. Rose in IN says

    November 21, 2013 at 8:32 pm

    Sounds fabulous, can’t wait to try! Thanks!

    Reply
  13. Hanife says

    January 4, 2014 at 4:34 pm

    Hello. This looks delicpus and I really like to try.
    Are beans raw or cooked?

    Reply
    • Richa says

      January 10, 2014 at 7:06 pm

      The beans are dried beans which are soaked and then blended up. the batter is raw and it gets cooked on stove top

      Reply
  14. Inspired Veggie Mama says

    February 6, 2014 at 3:04 am

    This looks amazing! Can I eliminate the yeast?

    Reply
    • Richa says

      February 6, 2014 at 3:08 am

      yes you can omit the nutritional yeast.

      Reply
  15. Inspired Veggie Mama says

    February 6, 2014 at 3:05 am

    Hi- this looks amazing! Can I eliminate the yeast?

    Reply
  16. Corrin Radd says

    February 23, 2014 at 1:20 am

    Made this today. Added a handful of spinach to the batter and used a filling of mushrooms and spinach. The family loved it!

    Reply
  17. Jenna says

    March 1, 2014 at 8:57 pm

    Just made the Omelettes/Pancakes. In LOVE!!!! Thank you so much for sharing, my whole family thanks you! & trust it is hard to please the little ones vegan style. 😉

    Reply
  18. Anonymous says

    June 14, 2014 at 7:28 am

    These look like an amazing protein-packed alternative to my usual breakfast.
    I’m not a fan of nutritional yeast – can I simply eliminate it?
    Thank you 🙂

    Reply
    • Richa says

      June 14, 2014 at 4:56 pm

      sure you can eliminate nutritional yeast 🙂 these are actually slightly leavened versions of the authentic indian chilla, which has just garlic, onion and some spices.

      Reply
  19. lani says

    March 29, 2015 at 5:28 am

    Everytime, I see another recipe all I can do is marvel how darn creative you are. Your cookbook can’t get here fast enough..

    Reply
  20. Pongodhall says

    June 23, 2015 at 3:10 am

    Your omelettes are so good, really tasty, filling, nutritious and cheap! They are a meal.

    Reply
  21. Michelle says

    July 20, 2015 at 4:14 am

    Made these for brekky the other day and I can confirm they will be going on my regulars list. I used green mung beans instead of yellow because that’s all the shop had but it was still delicious, just a little green in colour. I particularly love how these are nice and crisp around the edges but still somehow soft and juicy on the inside (but NOT gooey and under-cooked!).
    I stuffed mine with sri lankan mallung and some other veggies I had in the fridge, but it really doesn’t matter what you put in it, its gonna taste delicious!
    This is the second recipe of yours, Richa, that I’ve tried and loved, thoroughly impressed! Cant wait to try more, keep up the good work, you’re a genius.

    Reply
  22. Colleen says

    November 27, 2016 at 1:09 pm

    I prefer a savoury breakfast, and so a huge fan of dosa and puda. I made this for my breakfast today and it was fantastic!

    Not a surprise, because every recipe I make of yours turns out perfectly and completely to my taste and style of eating. I used whole mung beans rather than split because that’s what I had, soaking them overnight with the dal. I love that your recipes always allow for some flexibility, I didn’t have the original veg you recommend, but I had onion, eggplant & zucchini. Once they were sautéed, I stirred in a spoonful of Ajvar for that red pepper taste.

    I love your recipes so much, thank you!

    Reply
  23. Kimberley says

    July 5, 2017 at 9:12 am

    Could you use chickpea flour instead of the beans?

    Reply
    • Richa says

      July 5, 2017 at 4:11 pm

      yes, use this http://www.veganricha.com/2014/09/vegan-omelette-eggless-chickpea-flour-pancake-soy-free.html or one of these recipes http://www.veganricha.com/?s=chickpea+flour+omelet

      Reply
  24. Mike says

    January 3, 2018 at 11:19 am

    Looks like a cool recipe. Can I use whole mung bean instead of split mung bean?

    Reply
    • Richa says

      January 4, 2018 at 6:57 pm

      You can. You will need to soak them overnight and the color will be greenish yellow brown.

      Reply
  25. Tamara says

    March 30, 2019 at 8:34 pm

    5 stars
    What can I do to replace the beer?

    Reply
    • Richa says

      March 30, 2019 at 9:25 pm

      omit it. it will be cheesy flavor, not havarti, thats all

      Reply
  26. Suzie says

    June 16, 2019 at 2:50 am

    Oh, wow! I could have never come up with this idea! It sounds so good and delicious. 🙂
    I also shared it on my blog. 😉

    Reply
  27. Mariah Lawrence says

    December 25, 2019 at 7:57 pm

    5 stars
    Fantastic! I used this batter recipe to make the egg for Egg-McMuffins on english muffins with Gimme Lean Sausage and Follow Your Heart American cheese.
    The taste and texture was a wonderful egg substitute! Definitely a family favorite and a recipe we will be repeating!

    Reply
    • Richa says

      December 25, 2019 at 8:35 pm

      thanks

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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