About the Recipe
Perfect for breakfast, a side or snack anytime
Ingredients
4oz / 1/2 cup yellow mung beans soaked overnight
1/2-1 tsp of grated fresh ginger
1/2 tsp roasted cumin (ground)
1/2 tsp of rock salt
Pinch of asafoetida
Ghee
Preparation
The important thing is to soak the beans the night before, give them a quick rinse and cover with water. In the morning simply drain, rinse and blend the beans with a little water for a minute or so. You are looking for pancake batter consistency. Add in the spices and blend again to mix well.
Heat a little ghee in a small pan and fry on each side on medium heat until you see the sides starting to turn up and go brown. Then flip and do the same on the other side. It will be around 4-5 mins each side.
You can add chopped up spinach, kale or spring onions if you prefer more savoury or even put a dab of honey on top when serving!
If you have acidity or pitta imbalance go lightly with the ginger.