Ingredients:

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.

Prep Time:
24 hours
Cook Time:
<10 mins
Serves:
8 People

Method:

  1. Rinse mung dal thoroughly and soak in 2 ½ cups of water overnight (or for at least 8 hrs).
  2. The next morning, wash the dal thoroughly until the water runs clear.
  3. Grind the soaked mung dal to a fine paste in a food processor.
  4. Add homemade yogurt or plain coconut kefir and leave to ferment for a further 4-6 hours.
  5. Once fermented, add the rest of the ingredients into the batter and mix well. (Surya Prana Nutrition's Organic Turmeric and Black Pepper with Turmeric Extract capsules, ginger, green chili, sesame seeds, coriander, red chili powder and salt.)
  6. Heat a tawa or skillet over a medium to high heat. Brush with oil.
  7. 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.
  8. Cook pudlas for roughly 2-3 minutes each side or until bubbles form on top and they are golden and crispy around the edges.
  9. Serve with a coriander chutney and tomato kachumber.

products in this recipe

60 Vegan Capsules

Organic Amla Blend

£26.93
60 Vegan Capsules

Organic KSM-66® Ashwagandha & Ginger

£24.93
60 Vegan Capsules

Organic Turmeric & Black Pepper with Turmeric Extract

£24.93

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