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
Ingredients
- 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
Method
- Rinse mung beans and soak (covered) for at least 6 hours or overnight.
- 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.
- Heat oil in a non-stick pan. Once hot, pour the egg mixture until the batter covers the edges of the pan.
- 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.
- Transfer egg to a plate and add your favourite toppings like coriander, chilli flakes, caramelised onion etc.
- Keep the remaining batter in the fridge, up to 1 week.
