‘What nicer thing can you do for someone than make them breakfast?’
This is a high protein, low fat, high fibre, nutrient dense breakfast.
You can vary the filling and spices, just like an egg omelette and serve it with sides. The turmeric not only provides antioxidants but also the colour of an omelette and if you choose to add the black salt, you’ll get the eggy taste and smell too (as well as extra vitamins and minerals.
It’s a great dish for on the go and is easy to batch and freeze for later days. Mr B likes it for brunch, and it keeps him full all day.
If you like this recipe, check out my mung frittata recipe also.
Ingredients
Serving: 2 large omelettes
- ½ cup Chana lentils, soaked overnight
- ½ cup yellow mung lentils, soaked overnight
- 1 cup water
- ½ tsp. turmeric
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ¼ tsp. Asafoetida/Hing powder
- 1 tsp. salt (or black salt if you want eggy flavor)
- 3 cups shredded vegetables of your choice
- 1 tbsp. fresh cilantro
- 1 tbsp. fresh mint
- Coconut oil for cooking
Method
- Drain and wash the soaked lentils and place them in a blender. Cover with water, c. 1-inch above the lentils and blend for a minute or until smooth
- Add the spices and pulse
- Pour into a bowl and add the veggies and herbs
- Heat coconut oil on a medium flame in a non-stick pan
- Pour half the batter in and smooth down with a spatula
- Cover for a minute with the lid on, remove lid and cook further until the edges are crispy and the middle is starting to set, flip pancake and continue to cook for 2-3 minutes, till cooked through
- You can eat this straight out of the pan, or keep warm/further cook in the oven
