Mung Bean Pancakes
2 cups whole mung bean
1 medium onion finely chopped
1 bunch cilantro finely chopped
1 in. fresh ginger grated
Salt to taste
2 tsp cumin seeds
2 tbsp ghee or coconut oil
1) If possible, soak mung beans in 6 cups of water for several hours, drain, and rinse.
2) In an electric blender, blend beans with just enough water to make into consistency of pancake batter.
3) Add spices and mix well.
4) Heat a frying pan and smear a little ghee/coconut oil on the bottom of it. Pour about ½ cup batter onto the pan and spread from center to periphery in a circular motion to make a large, round pancake.
5) Add about a tbsp of grated beet to the top, cover the pan, and simmer for 5 min. When underside of pancake turns golden, flip it and simmer the other side for 5 min.
6) Serve with almond dip