Mung Bean Eggs
Mung Bean Eggs
Ingredients
- 100 g yellow mung beans, moong dal, split
- 100 ml water, for blending
- 1 teaspoon black salt, kala namak
- 1 tablespoon nutritional yeast
- 1 tablespoon white miso paste
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- as needed oil, for cooking
- a pinch black salt, for garnish/flavor after cooking
Instructions
- 1
Place the 100g of split yellow mung beans (moong dal) in a bowl. Cover them with water and let them soak overnight, or for a minimum of 4 hours if using hot water. Ensure they are well-soaked for a smooth blend.
⏱️ 5 min
- 2
Once the mung beans are sufficiently soaked, drain them thoroughly using a sieve. Rinse the drained mung beans under cold running water.
⏱️ 2 min
- 3
Transfer the soaked and rinsed mung beans into a blender. Add 100ml of water, 1 teaspoon of black salt (kala namak), 1 tablespoon of nutritional yeast, 1 tablespoon of white miso paste, 1 teaspoon of turmeric powder, and 1 teaspoon of garlic powder. Blend the mixture until it is completely smooth and frothy. The generous blending, incorporating plenty of air, is key to making the batter fluffy.
⏱️ 3 min
- 4
Heat a pan over medium heat and add a small amount of oil, just enough to coat the bottom of the pan.
⏱️ 1 min
- 5
Pour the mung bean batter into the hot pan. Cook the batter like traditional eggs, stirring frequently if making scrambled "eggs", or allowing it to set for omelettes or frittatas. Ensure the mixture is cooked all the way through; raw beans will taste like raw beans, not egg.
⏱️ 8 min
- 6
After cooking, add an extra pinch of black salt (kala namak) for an enhanced eggy flavor, as the sulfur smell tends to fade with heat during cooking. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mung Bean Eggs
- 100 g yellow mung beans, moong dal, split
- 100 ml water, for blending
- 1 teaspoon black salt, kala namak
- 1 tablespoon nutritional yeast
- 1 tablespoon white miso paste
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- as needed oil, for cooking
- a pinch black salt, for garnish/flavor after cooking
Instructions
- 1
Place the 100g of split yellow mung beans (moong dal) in a bowl. Cover them with water and let them soak overnight, or for a minimum of 4 hours if using hot water. Ensure they are well-soaked for a smooth blend.
⏱️ 5 min - 2
Once the mung beans are sufficiently soaked, drain them thoroughly using a sieve. Rinse the drained mung beans under cold running water.
⏱️ 2 min - 3
Transfer the soaked and rinsed mung beans into a blender. Add 100ml of water, 1 teaspoon of black salt (kala namak), 1 tablespoon of nutritional yeast, 1 tablespoon of white miso paste, 1 teaspoon of turmeric powder, and 1 teaspoon of garlic powder. Blend the mixture until it is completely smooth and frothy. The generous blending, incorporating plenty of air, is key to making the batter fluffy.
⏱️ 3 min - 4
Heat a pan over medium heat and add a small amount of oil, just enough to coat the bottom of the pan.
⏱️ 1 min - 5
Pour the mung bean batter into the hot pan. Cook the batter like traditional eggs, stirring frequently if making scrambled "eggs", or allowing it to set for omelettes or frittatas. Ensure the mixture is cooked all the way through; raw beans will taste like raw beans, not egg.
⏱️ 8 min - 6
After cooking, add an extra pinch of black salt (kala namak) for an enhanced eggy flavor, as the sulfur smell tends to fade with heat during cooking. Serve immediately.
⏱️ 1 min