Vegan Omelette
Vegan yellow moong bean omelette with vegan cheese
Ingredients
Instructions
Soak the moong beans overnight in a bowl of water.
The following morning, discard the water and rinse the moong beans several times until the water runs clear. Three to four times approximately.
Transfer the drained moong beans into a blender. Puree the moong beans along with the 300ml of water into a smooth puree.
Transfer the puree into a bowl and add kala namak. Mix together.
Heat a non-stick frying pan over medium heat and brush with oil.
Pour a ladle of the moong bean puree (approx 100 gms) into the centre of the pan and quickly spread into a circle to the edges of the frying pan. Cook for a minute.
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Reviews from the Original Source
This recipe was super easy to make! I took advantage of the blank canvas and added in green onions through it as well as making a plain one for my first go. Really well received by the family and can't wait to make it again!
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