Don't get me wrong, I LOVE tofu and absolutely adore how versatile it is. But there's only so much scrambled tofu one can take for breakfast! While researching an alternative 'eggy' combination, I found this one using yellow moong dal which produces a dazzlingly yellow batter that cooks beautifully to form a perfect vegan omelette. Since I like to add a punch of flavour to my dishes, I included a bit of Za'atar spice for extra oomph. The best part about this recipe is that it yields a few servings, so you can keep the batter up to a week to use! This recipe was adapted from Minimalist Baker.
Avg cook time: 5 mins
Avg prep time: 10 mins
Yields about 6 servings
- • 156 g yellow moong dal
- • 1 tsp sea salt
- • 1/2 tsp onion powder
- • 3/4 tsp ground turmeric
- • 2 tsp nutritional yeast
- • 1 tsp Za'atar spice
- • 320 ml light coconut milk
- • 1 tsp olive oil
- • 40g white rice flour (or can sub with brown rice flour/chickpea flour/almond flour)
- • 1¼ tsp baking powder
1. Rinse mung beans and soak (covered) for at least 6 hours or overnight.
2. Drain and rinse well. Add to the blender along with other ingredients and blend until creamy and smooth. Pour into a measuring jug for easy handling when cooking.
3. Heat oil in a non-stick pan. Once hot, pour the egg mixture until the batter covers the edges of the pan.
4. Cook for 1-2 minutes, or until the edges appear a little dry. Use a spatula to fold the egg mixture in half. You'll notice that the bottom half touching the pan would have browned at this point. Cook for another 1-2 minutes.