Let’s jump into the recipe straight away!
- Half cup yellow split mung beans (Moong Dahl)
- 2 tablespoons of Orgran vegan easy egg or substitute with chickpea flour
- 1 teaspoon Indian black salt
- Garlic powder to taste
- Onion powder to taste
- 3/4 cup of either dairy free milk or water
- Oil or vegan butter. Amount is up to you. I used 2 teaspoons sometimes a tablespoon
- Veggies of choice. I chose tomato, mushroom and baby spinach.
Soak dried beans overnight. Overnight is best. Rinse well. Blend with all ingredients thoroughly. You might need to add more liquid. It should form a runny batter but not too thin or too thick. Too thick and it will be pancakey. Too thin and it will be too gummy.
Preheat and oil pan on medium high. Cook veggies lightly on medium high heat and make sure to add your batter slowly and evenly. Make sure it’s cooked through. You might have to put a lid on to steam it a bit. If you don’t cook it well it can taste beany and be too gummy.
Taste test at the end carefully. Don’t burn yourself. You might need to sprinkle some black salt over it. I added cracked black pepper.
I tried this without the orgran easy egg and it stuck to the pan really badly while feeling like semolina porridge. It was grainy and gummy without it. It needs chickpea flour to balance it out. Orgran easy egg is made from chickpea flour and is convenient for me. Where I live it’s easier to find than it is to find chickpea flour.
I also binged YouTube and instagram recipes. Some used baking powder some didn’t. I didn’t but next time I’ll try it.
Why I decided to try it
As my health has changed so has my diet. Eggs, like dairy cause an inflammation response giving me hives and a rash that lingers for weeks. I’m not diving in hard into any specific diets. Instead I’m seeing what does and doesn’t work for my body. So now gluten is doing the same thing as well. Now that’s off the list too for me even more so than before. Since my husband and child cannot have gluten I went gluten free in the home for them. When we go out I might get a treat that was wheat and eat away from them and wash my hands. I keep no gluten in the house because it’s too hard and tedious to decontaminate. But now it’s an issue for me as well. So now I’m exploring anti inflammatory foods.
So my recipes will likely vary in here and offer substitutions. That’s if I continue to share recipes here.
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