1/2 cup pink/red/orange lentils (Masoor dal) dry
1/2 cup yellow mung beans (split mung bean) dry
1 cup water
1 1/4 tsp salt (less or more to taste)
1 clove of garlic, minced
1/4 tsp pepper
1-2 Tbsps nutrional yeast
1 tsp baking powder
1 tsp apple cider vinegar
Wash and soak the lentils and mung beans in hot water for 3 hours or until soft. 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 with mixed cooked veggies.
2 teaspoons oil
2 cloves of garlic, crushed
1/2 tsp chilli
1 tsp mixed herbs
1 cup chopped zucchini
1 cup small broccoli florets
1 large tomato, chopped
1 cup mushrooms, sliced
1 cup red cabbage, sliced
1/2 cup sliced sweet peppers or red bell pepper
Kernels from one corn
salt and pepper to taste
*you can really add anything you like here. It's a good way to use up any left over veggies you have in the fridge. Diced potato would be nice also.
Heat oil in a pan on a medium heat. Add onion and garlic and cook until nearly translucent. Add the mushrooms, mixed herbs and chilli and saute for around 2 minutes. Add all the other ingredients. Stir so the veggies are well combined. Cover and cook on a low temperature for around 10 minutes. Take the lid off and stir a few times to make sure all the veggies get heated through. Don't over cook.
Serve on top or inside the omelette.
Inspired by: http://www.veganricha.com/2013/11/lentil-mung-bean-omelette-dal-chilla.html