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Veganbell’s Indian Vegan Cookbook

Mung Dal Scramble

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Mung Dal Scramble Vegan Scramble

Mung Dal Scramble

Protein-rich vegan scramble for a delicious breakfast/brunch.

The color, texture, and the pungent/eggy smell (thanks, black salt) makes it a real deal.

The smell seemed to fade away when I added the salt early. So make sure you add it at the end of the cooking process.

I paired it up with some sautéed beans and cherry tomatoes. If you like, you can even serve it alongside ketchup.

Let’s go!

Mung Dal Scramble Vegan Scramble
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5 from 2 votes

Mung Dal Scramble

Easy and delicious vegan mung dal scramble
Course Breakfast, Brunch
Cuisine Indian
Keyword vegan scramble, vegan scrambled eggs
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Calories 307kcal
Author Veganbell

Recipe Video


  • 1 cup yellow mung lentil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon turmeric powder
  • 300 ml. water (1 + 1/4 cup)
  • 1 tablespoon olive oil
  • 1/4 teaspoon black salt (adjustable)
  • 1/4 cup green onions (finely chopped)


  • Rinse the yellow mung until the water runs clear. Transfer to a bowl and soak in hot water for 30 minutes.
  • *After 30 minutes* Drain and transfer the mung to a blender. Add salt + pepper + garlic + nutritional yeast + turmeric powder + water to the blender. Blend to a smooth 'batter'.
  • Set a non-stick pan over medium heat. Add oil. Once it's hot, pour in the blended mixture. Stir and scrape the bottom using a silicon spatula.
  • Keep scraping and mixing until it puffs up and forms a dough.
  • Next, cover the pan and let it cook for 5 minutes.
  • *After 5 minutes* Uncover the pan and give everything a quick mix. Using a spatula, divide/cut the dough into smaller pieces (please see video for reference). As you cook, the pieces will start to separate and won't stick together.
  • Now add black salt + green onion and give it a good mix.
  • Serve alongside ketchup, and sauteed veggies (beans, Brussel sprouts, okras, cherry tomatoes).


Serving: 22g | Calories: 307kcal | Carbohydrates: 45g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Sodium: 996mg | Potassium: 123mg | Fiber: 8g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 3mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

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