Mung Bean Pancakes Recipe

Mung Bean Pancakes

Ingredients

1 cup split yellow mung beans
1/2 tsp ground cumin
Salt to taste
1/4 tsp ground turmeric
1/2 inch piece of fresh ginger, minced
1/8 tsp hing (optional)
1/4 cup fresh cilantro
1 tsp ghee

Directions

In fine-mesh strainer, rinse the mung beans under cold running water. Transfer to medium glass bowl and cover completely with water. Soak for 3 hours and drain.
Put mung beans in a blender. Blend on high for about 1 minute, adding a small amount of water until smooth.
Add the cumin, salt, turmeric, ginger, hung, and cilantro. Blend again. Thin the mixture with enough water for a slightly coarse batter.
In a small saucepan, heat the ghee over medium-low heat. Drop 1/4 cup batter onto a griddle and flatten into a round shape. Cook for 3-5 minutes, until the edges start to turn brown.
Flip the pancake and press. Cook 3-5 minutes, until golden brown. Repeat with the remaining batter.

Notes

These savory pancakes are a go-to for indigestion and inflammation. When served hot, they are a meal to themselves and make a great daily breakfast. These can also be enjoyed alongside sautéed seasonal veggies at other meals.

Mung beans are light and dry in quality yet grounding and nourishing when soaked, cooked and served warm.

Dosha Type

This recipe is great for vata imbalances where internal dryness and circulation are affected. As well as when vata has pushed pitta into the nervous tissue of the joints, causing swelling and inflammation.

Recipe adapted from Emily L. Glasser, RN, C. Ay