Mung beans & Quinoa crepe

Ingredients

Mung-quinoa crepes

• 1/2
  
  cup whole mung beans,
  
• 1/2
  
  cup red quinoa (or regular quinoa)
  
• 1
  
  green chilli, finely minced
  
• 
  
  Salt to taste
  
• 
  
  Sesame oil (as per need)
  

potato masala

• 2
  
  large baking potatoes
  
• 2
  
  tablespoons oil
  
• 1
  
  teaspoon cumin seeds
  
• 1
  
  teaspoon mustard seeds
  
• 2
  
  green chillies chopped fine
  
• 1
  
  inch piece ginger root, finely minced
  
• 1
  
  large red onion, diced fine
  
• 1/8
  
  teaspoon turmeric powder
  
• 1
  
  pinch asafetida (optional)
  
• 10-12
  
  fresh curry leaves
  
• 
  
  Salt to taste
  
• 
  
  Water as needed
  
• 
  
  Juice of 1/2 lemon/lime
  
• 2
  
  tablespoons finely chopped cilantro
  

Directions

Mung-quinoa crepes

1. soak the mung beans and quinoa for ~ 6 hrs till the mung beans plump up and are crunchy when bitten.
2. Combine and grind in a blender to make a smooth batter with the consistency of pancake batter. with just enough enough water to make a spreadable batter.
3. Add salt.
4. If you prefer a slightly sour batter, leave overnight in a closed oven with the light on. Otherwise, proceed to the next step

5. Add th the minced green chili & combine till it disperses evenly.

6. Heat a non stick skillet and pour in a teaspoon of oil. Rub evenly with a paper towel. drop a ladle of batter in the center & spread it in a circle.
7. Drizzle with oil and cook till the lower side is golden brown (~ 2-min), turn over with a spatula & flip over to allow the other side to cook similarly.
8. remove from pan & place on plate.

potato masala

1. Boil the potatoes till fork tender. Drain & crumble them
2. In a pan heat the oil. when its about to smoke, add the mustard & cumin seeds. when the mustard seeds sputter and cumin seeds split, add the green chillies, curry leaves, ginger & optional asafetida and give a quick stir
3. Add the onions & fry till they turn soft & become translucent. Add the turmeric powder
4. Add the crumbled potaotes and salt & Lower the heat & stir well to combine all the ingredients together. Sprinkle some water if you feel that the dish is too dry.
5. Cover & allow to simmer on a low flame for about 5-7 minutes
6. Transfer to a serving dish. Drizzle with Lime/lemon juice & garnish with cilantro.
7. An alternate way of serving is to spread a tablespoon of the potato mixture onto the crepe, roll it like a burrito.