‘A good breakfast is a start of a good day’
This is a great vegan substitute for eggs. I was inspired to make this, after using the ‘just egg’ product that can be found in your local supermarket. It is made using an ancient Indian method of grinding whole mung beans. I love the product, but wanted to make it cheaper. This recipe is one tenth of the price and I think it is just as good.
This is a great breakfast, with around 50 grams of protein, coming just from the mung lentils. If you use chickpea flour, there is also additional protein to be had. It is versatile as you can vary the toppings. It is easy to batch as it freezes well. It also takes no time at all, with my favourite blend and bake method. That is what I call a good breakfast.
The use of black salt, or kala namak adds an ‘eggy’ smell and taste, so much so that Mr B told me that the smell of me making eggs was what woke him up. The smell comes from the sulphur contained in this mineral salt. The salt is pinkish-grey, reflective of the mineral content, including iron.
In Ayurvedic cooking this salt is used as a digestive. It is alkalizing and helps reduce excess acid in the stomach. It helps with excess air/gas and so is especially good for those of a Vata constitution.
Mung lentils are high in protein, fibre and low in calories. They strengthen the gut lining and help the body to detox. They also help to neutralise acid in the gastrointestinal tract especially in stomach.
Ingredients
- ¾ cup split yellow mung bean (soaked overnight)
- 1 cup of unsweetened coconut milk
- ¼ cup flour (rice/chickpea)
- 1 tsp. baking powder
- 2 tbsp. olive oil
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 tsp. turmeric powder
- 1.5 tsp. black salt
Method
- Soak lentils overnight. In the morning, rinse and drain. Place in a blender.
- Add all other ingredients to the blender and blend till smooth
- You want the consistency to be smooth and like a light batter, if it is too thick add a little more coconut milk, too thin add a little more flour
- Top with any topping you like. Tomatoes, onions, vegan cheese works well
- Bake in an oven for 10-15 minutes at 350F until center is firm
