frittata of mung beans, spinach and coriander

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Lunch / Snacks

frittata of mung beans, spinach and coriander

1 cup green mung beans, soaked over night
1 tablespoon lemon juice
2 tablespoons plain yoghurt
1/4 teaspoon baking soda
2 tablespoons coriander, chopped
2 cups spinach, chopped
1 teaspoon sattvic spice mix (recipe below)
1/2 teaspoon salt

Ghee or coconut oil and 1/2 teaspoon mustard seeds for frying.

Drain and rinse the mung beans. Using a high-speed blender pulse to purée the beans, lemon juice and yoghurt. Transfer the mung bean mixture to a bowl. Combine all other ingredients with the ground mung beans. the mixture should be the consistency of a thick pancake batter. If it’s too thick you may add some water.

In a frying pan warm some ghee or coconut oil on medium heat. Sauté the mustard seeds until they pop. Pour the mung bean mixture over the ghee and spread evenly.
Cover and cook over medium heat until the sides begin to brown, 3-6 minutes. Flip the frittata by using a plate (transfer to the plate, let it glide back into the pan) or two large spoons or spatulas. Cover and cook 10 minutes more until golden brown.

Transfer to a serving platter and cut into bite-size pieces. Serve with yoghurt or a fresh salad.

sattvic spice mix

This mix is especially nice in dals and soups.
In Ayurveda SATTVA feels like : content, restful, peaceful, steady, satisfied, fulfilled.

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon salt
2 teaspoons ground ginger
1 tablespoon ground turmeric
1/4 teaspoon hing powder (asafoetida)

Roast the coriander, cumin and fennel seeds in a frying pan over medium heat. Stir constantly until you can smell them. Cool and then grind these spices together with the salt, ginger, turmeric and asafoetida to a uniform powder.

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