MUNG BEAN PANCAKES

3-4 pancakes, 40 minutes

INGREDIENTS

• 2/3 cup split green mung beans or yellow mung beans, soaked overnight

• 1/3 cup basmati rice, soaked overnight with mung beans

• 1/4 tsp fenugreek seeds, soaked with rice and mung beans

• 2 tbsp yogurt

• 1/2 tsp garam masala (or any digestive spice mix)

• 1/2 tsp cumin seeds, freshly ground

• 1/2 tsp salt (add more to taste)

• 1/4 tsp turmeric powder

• 1/4 tsp baking soda

• 1/4 cup coconut milk

• 2 tbsp fresh herbs (mint, basil, cilantro, dill, parsley, whatever you have on hand)

• 2 cups spinach

• Ghee & mustard seeds for tempering

DIRECTIONS

1. Rinse the rice, mung beans, fenugreek until water runs clear.

2. Add to a food processor or blender.

3. Blend with the yogurt, garam masala, cumin, salt & pepper, turmeric, baking soda, coconut milk.

4. Add the spinach to the mixture and blend again until all the ingredients are well combined.

5. Add 1 tbsp ghee to a pan over medium heat. Add 1/4 tsp mustard seeds to the warm ghee and heat until they begin to pop.

6. Add about 1/2 cup of the mung bean mixture to the pan with the ghee and mustard seeds (you can adjust the size of the pancake to your liking by adding more or less batter).

7. Cover and allow to heat/ steam in the pan 7-10 minutes each side. The rice and mung beans should be cooked throughout the pancake with a spongy texture.

8. Repeat with the rest of the batter or reserve the batter in the fridge for future use. Serve with fresh lemon juice and any chutney (you'll want to have a sauce with these pancakes, so choose one of the sauces from the sauce section!).

#breakfast #vata #pitta #kapha #summer #spring #fall #winter #lunch #dinner

Notes

• This is a great weekend breakfast OR lunch or dinner. It just requires some planning since you have to soak the rice and mung beans.

• You will definitely want a sauce with this recipe. So, plan out an easy sauce you can pair with it (see the #sauce recipes).