Omelet with Mung Bean Egg Substitute

Omelet with Mung Bean Egg Substitute

     Mung bean is used in Indian cuisine to make pancakes, crepes format snack or breakfast. Moong Dal, which is split and skinned green Mung bean, has a nutty flavor (milder than chickpea flour) and makes for a great option to use to make egg-free omelets.

    Everyone prefers various textures and format of the egg and omelet. This moong dal batter is very flexible to flavor and texture. Play around with additional flavors and adjusting the consistency and cooking time for your preferred vegan omelet.

CAN THE BATTER BE MADE AHEAD AND STORED?

Yes, You can refrigerate the batter for upto 2 days. The batter might separate slightly, just blend and use. I personally prefer freshly blended batter.

CAN THE OMELETS BE MADE AHEAD?

Yes, Refrigerate the cooked omelets in a closed container for upto 2 days.

CAN I USE A DIFFERENT LENTIL OR BEAN FOR THIS VEGAN OMELET?

You can use red lentils to make the omelets. The flavor and texture will be slightly different.

TIPS TO MAKE GOOD MUNG EGG OMELETS:

1.These omelets are adapted from the age old Indian recipe for Moong Dal Chilla. The Chilla batter is more pasty and they are made more crepe like. This batter is thinner and can be cooked into thick or thin pancakes to preference.

2.I prefer them thin for plain and slightly thick with the veggie omelet version. If you make the omelet too thick, the texture changes to a more sturdy pancake.

3.Baking powder makes them fluffier and makes the Texture slightly different. I prefer mine without.

4.Depending on your texture preference, you can cook the batter for a shorter time for some soft gooey parts or cook completely until set. In either case, the texture continues to change as the omelet cools. The gooey portions get more gel like on cooling, while a thick well cooked omelet becomes more pancake like and dryish on cooling.

5.For storing (refrigerate for upto 3 days) , make them thinner.

6.Just as with chickpea flour based omelets, the pan will matter.  A good non stick or a cast iron will give the best results. A non stick pan that has been used for cooking everyday stir fries doesn’t stay non-stick enough for batter based pancake/crepe like recipes. So keep a dedicated pan for pancake, crepe, omelet format of food.

Ingredients:

Moong Dal Omelet:

• 1 cup (204 g) moong dal (split Mung beans)
• 1/2 tsp salt
• 3/4 tsp kala namak (Indian sulphur salt)
• 1/4 tsp each garlic powder, onion powder
• 1/8 tsp black pepper
• 1/4 tsp turmeric for color. too much will add flavor
• 1 tsp oil
• 1 to 1 1/4 cup (240 - 295.74 ml) non dairy milk such as unsweetened almond milk,light coconut milk, cashew milk or 3 tbsp cashews(soak with the dal) + 1 cup water

Breakfast Potatoes:

• 2 potatoes , cubed to a 1/4 inch
• 1/2 onion , finely chopped
• 3 cloves garlic , finely chopped
• 1 cup (5.26 oz) bell pepper , finely chopped, red or green or both
• 1/2 tsp salt
• 1/2 tsp thyme + rosemary
• 1/4 tsp cayenne
• a good dash of black pepper
• 2 tsp oil

Instructions:

1.Wash and then soak the Moong Dal/split Mung Beans in 3 cups water overnight or atleast 8 hours.

2.Drain and add to a blender. Add the rest of the ingredients and 1 cup non dairy milk. Blend for a minute, then let it rest and blend again for another minute. The mixture should be smooth and fluffy. Depending on the thickness of the omelet you prefer, you can add 2-4 tbsp more non dairy milk. For extra fluffy omelet, add 1 tsp baking powder and blend again.

3.I like to use this mix fresh as its fluffy without needing the baking powder and the kala namak flavor is stronger.

4.Heat a cast iron or non stick thick bottom skillet over medium heat. When hot, drizzle a few drops of oil and spread using a paper towel.

5.For plain omelet, add a ladleful (1/3 cup or more) of the batter and spread using the ladle or by moving the skillet. 6.Cover the skillet with a lid and cook for 1-3 mins. Time will depend on the stove, pan and thickness of the batter. 7.Once the edges are dry and the center just about getting dry, loosen from the skillet and flip. Continue to cook for another minute and serve stuffed with breakfast potatoes or roasted veggies..

For a veggie omelet:

1.Add the veggies such as thinly sliced onion, red bell pepper etc to the skillet. 

2.Add a few drop of oil and cook for a minute. Add greens such as finely chopped spinach or fresh herbs and mix in. 

3.Drizzle enough batter on the skillet to cover the veggies. 4.Cover the skillet with a lid and cook for 1-3 minutes. then flip and cook for another 1-2 minutes. 

5.You can add some vegan cheese on top and fold over(optional). Serve immediately with dressings of choice and toast.

Make the Breakfast Potatoes:

• Add all of the ingredients except oil to a baking dish. Drizzle oil and mix well so coat evenly. Bake at 400 deg F (205 C) for 25 tot 35 minutes or until the potatoes are tender. Broil for a minute.

Store:

•  You can refrigerate the batter as well as the cooked omelet for upto 2 days. Refrigerate the cooked omelets in a closed container. The batter might separate slightly, just blend

Notes:

• Oil-free: You can make the omelet oil free by omitting the oil from the batter and using a good non stick skillet.

Variations:

• Add nutritional yeast for cheesy flavor, baking powder for extra fluffyness.
• Make breakfast sandwiches with the veggie omelet. Fold and add to toasted sandwiches with hummus, vegan cheese, vegan bacon or other additions. 
• Make a frittata or quiche with the mixture(keep the mix thicker). Follow this frittata for reference. 
• You can use mix mix for french toasts as well. Savory or sweet. For sweet, reduce both the salts. 
• Nutrition is 1 serve of omelet , does not include the breakfast potatoes

                                                                                                                                           EnjoyFood!