Name: Mung Bean Omelet with Breakfast Potatoes
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup mung dal (split mung beans); 0.5 tsp salt; 0.75 tsp kala namak ((Indian sulphur salt)); 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.125 tsp black pepper; 0.25 tsp turmeric ((for color. too much will add flavor)); 1 tsp oil; 1.25 cup non dairy milk ((unsweetened almond milk, light coconut milk, or use cashew milk**)); 0.5 tsp baking powder (for fluffier (optional add-in)); 2 tbsp tapioca starch (for reducing lentil texture (optional add-in)); 2 null potatoes ((peeled and cubed to a 0.25 inch)); 0.5 null onion ((finely chopped)); 3 null garlic cloves ((finely chopped)); 1 cup bell pepper ((finely chopped, red or green or both)); 0.5 tsp salt; 0.5 tsp dried thyme ((or both dried thyme and rosemary, or use 2 tsp fresh)); 0.5 tsp rosemary ((or both dried thyme and rosemary, or use 2 tsp fresh)); 0.25 tsp cayenne; 1 dash black pepper; 2 tsp oil

Instructions

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1

Wash and then soak the mung dal (split mung beans) (1 cup) in water (3 cups) overnight or at least 8 hours.
2

Drain the mung dal (split mung beans) (1 cup) and add to a blender. Add the salt (0.5 tsp), kala namak (indian sulphur salt) (0.75 tsp), garlic powder (0.25 tsp), onion powder (0.25 tsp), black pepper (0.125 tsp), turmeric (0.25 tsp), and non dairy milk (1 cup). Blend for minute (1), then let it rest and blend again for another minute (1). The mixture should be smooth and fluffy. Depending on the thickness of the omelet you prefer, you can add cup (0.06) to non dairy milk (0.12 cup) more. For extra fluffy omelet, add baking powder (0.5 tsp) and blend again. (If making cashew milk from scratch: blend cashews (3 tbsp) with water (1 cup).)
3

I like to use this mix fresh as its fluffy without needing the baking powder (0.5 tsp) and the kala namak (0.75 tsp) 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 (cup (0.33) or more) of the batter and spread using the ladle or by moving the skillet. Cover the skillet with a lid and cook for minutes (3). Time will depend on the stove, pan, and thickness of the batter. Once the edges are dry and the center just about getting dry, loosen from the skillet and flip. Continue to cook for another minute (1) and serve stuffed with breakfast potatoes or roasted veggies.
6

For a veggie omelet: Add veggies such as thinly sliced [onion], [red bell pepper] etc. to the skillet. Add a few drops of [oil] and cook for minute (1). Add [greens] such as finely chopped [spinach] or fresh herbs and mix in. Drizzle enough batter on the skillet to cover the [veggies]. Cover the skillet with a lid and cook for minutes (3). Then flip and cook for another minutes (2). You can add some vegan cheese on top and fold over (optional). Serve immediately with dressings of choice and toast.
7

Make the Breakfast Potatoes: Add potatoes (2), onion (0.5), cloves (3 garlic), bell pepper (1 cup), salt (0.5 tsp), dried thyme (0.5 tsp), rosemary (0.5 tsp), cayenne (0.25 tsp), and black pepper (1 dash) to a baking dish. Drizzle oil (2 tsp) and mix well to coat evenly. Bake at 400 deg F (205 C) for minutes (35) or until the potatoes are tender. Broil for 1 minute.
8

Store: You can refrigerate the batter as well as the cooked omelet for up to 2 days. Refrigerate the cooked omelets in a closed container. The batter might separate slightly; just blend and use.