Mung Dal Scramble
Protein-rich vegan scramble for a delicious breakfast/brunch.
The color, texture, and 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.
Mung Dal Scramble
- 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).
If you liked this Mung Dal Scramble recipe, check out this delicious Vegan Chickpea Scramble recipe we posted earlier.
If you like to support me and my work, check out my Indian Vegan Cookbook on Qookbooks.com, where I teach you how to make 64 delicious Indian plant-based recipes ranging from rice, deals, curries, breads, desserts, and more!
Thanks for stopping by! 🙂