After eating predominantly paleo foods for a few years, I’m making exceptions and introducing certain legumes, lentils and grains occasionally to mix things up. I don’t do well with all legumes and beans (especially black beans) but mung beans (mung dal in hindi) has been a great addition to my meals. Also these pancakes are so easy to make and great to prep ahead of time for busy weeknight dinners.
I top these pancakes with fresh dill and onions and eat them with a spicy coconut-cashew chutney. There are several split mung bean crepe (dosa) recipes that are made from a batter using mung beans and white rice. However, this recipe uses just split mung beans (with skin on) ginger and salt…that’s it!
Start with soaking split mung beans overnight or for 6-8 hours. I’m a huge believer in soaking nuts and lentils overnight as they help make the lentils easy to digest and enable absorption on vitamins and minerals. Make sure to rinse the soaked lentils well before using them in any recipe.
This is the only major step involved in making the pancakes, grind the soaked mung beans with some ginger in a food processor, add water as needed only to help grind the lentils but not to thin them down. You can totally skip the ginger but I like the flavor it imparts to the pancakes.
I typically make a double batch and store some in the freezer for future meals. Before making the pancakes add salt to the lentil mixture and some water to thin it down a bit to make a ‘pancake’ batter consistency.
Heat ghee in a pan and pour the batter to make small pancakes, top with chopped green onions and fresh dill. Cook for 5 minutes on each side and serve with this coconut-cashew chutney. You can get creative with the toppings, to switch things up add grated carrots or beets, chopped up cabbage or even mix them in the batter.
- 1 Cup Split Mung Beans
- 2 Cups Filtered Water
- 1 Inch Fresh Ginger
- Salt to Taste
- 1 Tbsp Ghee
- 1/4 Cup Chopped Spring Onion
- 1/4 Cup Chopped Dill
- Soak the split mung beans in filtered water overnight or for 6-8 hours.
- Drain the remaining water and rinse the soaked mung beans.
- Grind the soaked mung beans in a food processor with ginger, salt and add as water as needed.
- At this point, thin the batter with a little more water if needed to make pancakes.
- Heat a skillet on medium flame, add ghee and pour spoonfuls of the batter.
- Top with spring onions and dill, cook for 5 minutes on each side.
- Serve with coconut-cashew chutney.
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