"In all chaos there is a cosmos, in all disorder a secret order."
- Carl Jung
High Protein Mung Bean Pancakes
These are a delicious, high-protein lunch for vegetarians. Mung beans are full of protein and these pancakes are surprisingly delicious. They’re extremely versatile, and once you nail this recipe, it can be made with whatever spices and vegetables that you have on hand -- including fresh ginger or grated beets, top with avocado or arugula, and serve with a tamarind or mint chutney.
Serves 6 medium pancakes.
1 cup whole organic mung beans
2 scallions cut into fine rounds (or half a leek)
2 tablespoons finely chopped fresh cilantro
1 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/4 teaspoon turmeric
1/4 teaspoon Himalayan salt (or sea salt)
1 teaspoon finely chopped curry leaves (optional)
1 tablespoon ghee or coconut oil
1. Rinse the mung beans and soak them in about 5 inches of water overnight. Drain and discard the soaking water.
2. Blend the soaked beans and 1/2 cup water in a blender, Vitamix or food processor. Add up to 1/2 cup more water little by little, blending until the beans are a thick paste. Be careful not too add too much water or the pancakes will be difficult to cook.
3. Add the cumin seeds, coriander and turmeric. Blend until the mixture is smooth and light. Just before cooking stir in the scallions, cilantro, curry leaves, and salt.
4. Heat a cast iron or nonstick pan on medium heat and smear with 1 teaspoon of ghee or coconut oil. Ladle 1/2 cup batter into the center of the pan and spread with a spoon so that it’s 1/4 inch thick. Cover and cook for 3-5 minutes, until bottom is golden brown. Turn and cook, uncovered, another 3 minutes or until bottom is golden.
5. Add a little more ghee or oil into the pan in between each pancake. Keep them warm in between 2 plates. Serve hot with a fresh chutney or dipping sauce.
Batter keeps in the fridge for 3-4 days.