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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