Mung Bean Eggs
Mung Bean Eggs
Ingredients
- 1 cup split mung beans
- 3 cups water, divided, plus more for soaking
- 1/2 teaspoon kala namak, (black salt), or to taste
- as needed oil, for cooking
Instructions
- 1
Place the split mung beans in a large bowl. Cover them with at least 2 inches of water, ensuring all beans are submerged. Let them soak overnight, or for a minimum of 8 hours, at room temperature.
⏱️ 480 min
- 2
After soaking, drain the mung beans thoroughly using a fine-mesh sieve. Rinse them briefly under cold running water.
⏱️ 2 min
- 3
Transfer the drained mung beans to a high-speed blender. Add 2 cups of fresh water to the blender. Blend on high until the mixture is completely smooth and creamy, with no visible bean pieces. This may take 2-3 minutes, scraping down the sides as needed.
⏱️ 5 min
- 4
Place a fine-mesh sieve over a large bowl. Pour the blended mung bean mixture through the sieve, using a spatula or spoon to press down and extract as much liquid as possible. Discard any remaining solids in the sieve. You should have a smooth, pourable batter.
⏱️ 3 min
- 5
Add the kala namak (black salt) to the strained mung bean batter. Whisk thoroughly to combine. Taste and adjust seasoning if desired. The kala namak provides an eggy flavor.
⏱️ 2 min
- 6
To cook, heat a non-stick pan over medium heat. Add a small amount of oil (about 1 teaspoon) and swirl to coat the pan. Once hot, pour about 1/2 cup of the mung bean batter into the pan for one 'egg' or omelette. Swirl the pan to spread the batter evenly.
⏱️ 1 min
- 7
Cook for 3-5 minutes, or until the edges are set and the center is firm and no longer liquid. Unlike traditional eggs, this batter must be cooked thoroughly until the center is completely set to avoid a 'beany' taste. Gently flip or fold the 'egg' as desired.
⏱️ 4 min
- 8
Remove from the pan and serve immediately. Repeat with remaining batter, adding more oil to the pan as needed. The uncooked batter can be stored in an airtight container in the refrigerator for up to 3-4 days.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mung Bean Eggs
- 1 cup split mung beans
- 3 cups water, divided, plus more for soaking
- 1/2 teaspoon kala namak, (black salt), or to taste
- as needed oil, for cooking
Instructions
- 1
Place the split mung beans in a large bowl. Cover them with at least 2 inches of water, ensuring all beans are submerged. Let them soak overnight, or for a minimum of 8 hours, at room temperature.
⏱️ 480 min - 2
After soaking, drain the mung beans thoroughly using a fine-mesh sieve. Rinse them briefly under cold running water.
⏱️ 2 min - 3
Transfer the drained mung beans to a high-speed blender. Add 2 cups of fresh water to the blender. Blend on high until the mixture is completely smooth and creamy, with no visible bean pieces. This may take 2-3 minutes, scraping down the sides as needed.
⏱️ 5 min - 4
Place a fine-mesh sieve over a large bowl. Pour the blended mung bean mixture through the sieve, using a spatula or spoon to press down and extract as much liquid as possible. Discard any remaining solids in the sieve. You should have a smooth, pourable batter.
⏱️ 3 min - 5
Add the kala namak (black salt) to the strained mung bean batter. Whisk thoroughly to combine. Taste and adjust seasoning if desired. The kala namak provides an eggy flavor.
⏱️ 2 min - 6
To cook, heat a non-stick pan over medium heat. Add a small amount of oil (about 1 teaspoon) and swirl to coat the pan. Once hot, pour about 1/2 cup of the mung bean batter into the pan for one 'egg' or omelette. Swirl the pan to spread the batter evenly.
⏱️ 1 min - 7
Cook for 3-5 minutes, or until the edges are set and the center is firm and no longer liquid. Unlike traditional eggs, this batter must be cooked thoroughly until the center is completely set to avoid a 'beany' taste. Gently flip or fold the 'egg' as desired.
⏱️ 4 min - 8
Remove from the pan and serve immediately. Repeat with remaining batter, adding more oil to the pan as needed. The uncooked batter can be stored in an airtight container in the refrigerator for up to 3-4 days.
⏱️ 5 min