Moonglet Protein Moong Omlette

Moonglet:

• 2 cups whole moong lentils (soaked overnight)
• Thumb Sized piece of ginger
• ¹⁄₃ cup white rice flour
• ¹⁄₃ - ¹⁄₂ cup filtered water
• 1 tablespoon sunflower oil

Flava Flave:

• 1 tablespoon CCF Powder (OR 1 tsp cumin powder, 1 tsp coriander powder & 1 tsp fennel powder)
• ¹⁄₈ teaspoon pure asafoetida
• ¹⁄₂ teaspoon turmeric
• 2 teaspoons salt
• 1 tablespoon dried fenugreek leaves

Fizzy bubbly:

• 2 teaspoons apple cider vinegar
• 1 teaspoon baking soda

Topping:

• ¹⁄₂ cup green beans (finely chopped)
• ¹⁄₂ cup carrots (grated)

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1. Take your soaked lentils and rinse till water is clear.
2. Add all moonglet ingredients to a food processor and blend till the lentils are finely ground and form a batter
3. Scoop into a bowl and add in all flava flave ingredients. Mix well.
4. Prepare your toppings and If you are making any chutneys, THIS IS YOUR TIME !!! ( see notes below for my humble recommendations).
5. Heat frying pan on medium flame or flat pan and spray/brush with oil
6. Add in the fizzy bubbly ingredients and mix again.
7. add ladle of the batter and gently press with the back of the ladle into a round pancake shape 1-2cm thick.
8. Sprinkle on your toppings and press gently, cover with a lid for a couple of minutes
9. remove lid and let the base crisp for another 2 minutes then check and see if the base has browned.
10. Use a spatula to flip it over and cook for another few minutes till browned and crisp
11. Remove from the pan onto a cooling rack (you can keep warm in the oven too)
12. Continue to do the same till batter is finished.
13. ♡ Sprinkle a wholleeeeee lot of joy, say a prayer of gratitude and serve with love

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