Cooking & Baking

Mung Dahl aka mung beans aka yellow lentils are an interesting egg replacement.

Inspect and rinse 1 cup of mung dahl. Put them in a bowl along with about 3 tablespoons of raw cashews and add enough water to cover. Let them soak overnight in the fridge. The next morning drain them and then put them in a blender with 1 cup of water, 3/4 tsp black salt, 1/2 teaspoons regular salt, 1/4 teaspoon turmeric, 1/4 or more teaspoons ground black pepper. Blend until smooth.

You need 1/4 to 1/2 cup of the batter per serving. Fry in a nonstick or oiled cast iron pan at medium heat, covered, for 1-3 minutes per side.

The black salt is essential as it adds a mildly sulphurous taste. It can be found in Indian grocery stores and is also known as kala namak.

Plain is good but adding about 1/4 cup of chopped veggies is better. Start frying them first for a minute or two, then pour the batter on top.

The batter will keep well in the fridge.