- 1 cup split mung dal
- 2 1/2 cups water
- 2 tbsp coconut kefir
- 1 tsp crushed ginger
- 1 small crushed deseeded green chilli
- 1 tbsp sesame seeds
- 1 tsp Surya Prana Nutrition Organic Turmeric Powder
- 1/4 tsp red chilli powder
- Himalayan Salt to taste
- 1 tsp coconut oil for the batter
- 1/4 cup coconut oil for frying
Mung Bean Pudla
Give us a food-based holiday and you can guarantee that we'll celebrate - Nutritionist style, of course! This scrummy Mung Bean Pudla recipe is now on the blog and is the perfect way to celebrate in savoury style. Carefully crafted for gut health and full to the brim with nutrients and antioxidants, they're a warming, nourishing treat that we just know you're going to love.
- Rinse mung dal thoroughly and soak in 2 ½ cups of water overnight (or for at least 8 hrs).
- The next morning, wash the dal thoroughly until the water runs clear.
- Grind the soaked mung dal to a fine paste in a food processor.
- Add homemade yogurt or plain coconut kefir and leave to ferment for a further 4-6 hours.
- Once fermented, add the rest of the ingredients into the batter and mix well. (Surya Prana Nutrition Organic Turmeric Powder, ginger, green chili, sesame seeds, coriander, red chili powder and salt.)
- Heat a tawa or skillet over a medium to high heat. Brush with oil.
- Pour ¼ cup of batter mix into the centre of the skillet and swirl into a round circle of about a 6-8 inches diameter with a spoon.
- Cook pudlas for roughly 2-3 minutes each side or until bubbles form on top and they are golden and crispy around the edges.
- Serve with a coriander chutney and tomato kachumber.