Mung bean is used in Indian cuisine to make pancakes, crepes and other types of breakfasts. This moong dal batter is very flexible to flavor and texture. Play around with additional flavors and adjusting the consistency and cooking time for your preferred vegan omelet.
- Moong Dal - Kala Namak - Potatoes - Non-Dairy Milk - Egg
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Wash and then soak the Moong Dal/split Mung Beans in water overnight or atleast 8 hours. Drain and add to a blender. Add the rest of the ingredients and 1 cup non dairy milk. Blend for a minute, then let it rest and blend again for another minute. The mixture should be smooth and fluffy. For extra fluffy omelet, add 1 tsp baking powder and blend again. I like to use this mix fresh as its fluffy without needing the baking powder and the kala namak flavor is stronger.
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Add a ladleful of the batter and spread in skillet. Cover the skillet with a lid and cook for 1-3 mins. Once the edges are dry and the center just about getting dry, loosen from the skillet and flip. Continue to cook for another minute and serve stuffed with breakfast potatoes or roasted veggies.
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Add the veggies such as thinly sliced onion, red bell pepper etc to the skillet. Add a few drop of oil and cook for a minute. Add greens such as finely chopped spinach or fresh herbs and mix in. Drizzle enough batter on the skillet to cover the veggies. Cover the skillet with a lid and cook for 1-3 minutes. then flip and cook for another 1-2 minutes. You can add some vegan cheese on top and fold over(optional). Serve immediately with dressings of choice and toast.
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Add all of the ingredients except oil to a baking dish. Drizzle oil and mix well so coat evenly. Bake at 400 deg F (205 C) for 25 tot 35 minutes or until the potatoes are tender. Broil for a minute.
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