• 1 cup of mung beans
• Water
• A little ghee or butter
• 1 tsp cumin
• ½ tsp turmeric
• ½ an onion, finely sliced
• Salt & pepper
• 1tbsp dulse flakes (optional)
• Pinch of cayenne (optional)
• Fresh coriander

Directions:

• Soak the mung beans overnight.
• Next morning, drain, and refresh with enough water to make a creamy consistency when blended. (You want the blended mix to be quite thick).
• Add ½ tsp salt and leave covered to sit for at least 6 hours (this gives the mix a chance to ferment and develop lots of wholesome B vitamins).
• In a small pan, heat a little butter or coconut oil and sauté the onion on a low heat until transparent.
• Add the cumin and turmeric, sauté for about 1 minute until nice and fragrant.
• Remove from heat and add coriander, pepper and cayenne. Mix well and add to the mung beans, along with the dulse (if using).
• Add the mung bean mix to a blender and blend on high for a minute or two until a smooth consistency is reached.
• Heat a little oil, and place a big spoonful of the mix onto a hot pan.  Flatten out with the back of a spoon/ladle so the pancake is the size of a small saucer.  Cook for about 5 minutes on each side.
• They are quite filling and delicious served with guacamole, home made mayonnaise, olive paste, cottage cheese or hummus.

These pancakes originally come from Rajasthan where they are fried lavishly in ghee!