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Mung Dahl Breakfast (or lunch) Crepes

This is a protein packed breakfast that is tri-doshic or balancing to all 3 constitutions.  It will leave you nourished, grounded and satisfied.   These crepes are delicious plain or with toppings like sauteed veggies or chutney.  If you are using a Vita Mix blender there is no need to chop any of the veggies.

  • 1 heaping cup split yellow mung dahl (pre-soaked for at least one hour or overnight and rinsed)
  • 1" knob fresh ginger
  • 1/4 tsp turmeric or curry powder (add more spice to taste as desired)
  • pinch of hing (optional)
  • Celtic sea salt to taste
  • 1/4-1/2 of an onion chopped fine fresh cilantro (optional)
  • 1 carrot 
  • ghee for cooking
  • 1/2 cup filtered water

Mix dal, spices, salt, and optional cilantro with half cup of water in blender.  Heat a small amount of ghee in a cast iron skillet (as much as you would for a pancake) on low heat. When ghee sizzles ladle batter into skillet.  Use back of ladle to spread batter into a this circle (thicker is fine too but will take longer to cook).  COVER and cook for 2-3 mins per side.  Eat fresh off the skillet.

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