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Moong Bean Pancakes

Savory pancakes made with split yellow lentils and colorful veggies, perfect for breakfast or dinner.
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 4 pancakes
Course: Breakfast, Dinner
Cuisine: Indian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups split yellow lentils (moong dal) Soaked overnight or for at least 4 hours
  • 1 cup chopped spinach
  • 1 onion chopped
  • 1/4 cup chopped cilantro
  • 1 jalapeño, chopped Adjust for desired heat
  • 2 tsp cumin seeds
  • 2 tbsp flax seed powder Optional
  • 1 tsp chili powder Adjust for heat preference
  • 1 tsp turmeric powder
  • 2 tsp ajwain or carom seeds
  • to taste salt
  • 2 cups water Used for consistency

Method
 

Preparation
  1. Wash the moong dal in running water and soak them in lukewarm water overnight or for at least 4 hours.
  2. Drain the water and grind the soaked lentils to a smooth paste, adding a little water for thick pouring consistency.
  3. Transfer the paste to a mixing bowl and add chopped spinach and cilantro.
  4. Stir in flax seed powder (if using).
  5. Add chopped onions, jalapeños, cumin seeds, ajwain/carom seeds, turmeric, salt, and chili powder. Mix well, adding water until you achieve a pouring consistency.
Cooking
  1. Heat a skillet and pour a ladle full of batter in the center, spreading it into an even round shape.
  2. Drizzle oil around the pancake and cook for 2-3 minutes until brown spots appear.
  3. Flip and cook the other side until brown.
Serving
  1. Serve the pancakes hot with ketchup, mayo, or green chutney.

Notes

For best texture, soak lentils overnight. You can swap in other veggies like bell peppers or corn. Add more water for thinner pancakes if desired. For an extra kick, increase chili powder.