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Savory Mung Bean Waffles

Nutrient-dense and Easy-to-digest Ayurvedic Breakfast


Typically the dish that inspired this recipe is made into a dosa or pancake, and not a waffle... but coming from a new mom who is still trying to figure out how to be smart with her limited time... I knew that wasn't plausible.


I just didn't have the energetic or emotional bandwidth to be keeping a close eye on a pan while I repeatedly poured, flipped, and (let's be honest) burned my meal.


I knew I had to do something to find a simple and easy to digest meal aside from oatmeal or eggs to keep my health in check during postpartum, and one day, I randomly had the idea..


"what if I put the Mung Dal Dosa batter into a waffle maker instead?!"


It seemed easy enough, I could just pour the batter and leave it to cook while I tended to the baby, got a few dishes washed, responded to a client, etc...


I got excited and tried it the very next day... and it turns out the waffle maker has got to been one of my top three favorite hacks I've come up with so far.


My cooking is always intuitive and as I start to get back into writing and sharing my recipes, I'll "try" to do better at recording everything, but for now, here is an estimate of what went down in my kitchen to make this SUPER NUTRITIOUS, EASY (and BABY-APPROVED) breakfast.



 

Savory Mung Bean Waffles

A Nutritious Ayurvedic Breakfast

Prep Time: 6 hours*

Cook Time: 3-5 minutes

Makes: 8-10 small waffles

The Ingredients

  • Split Mung Dal: 1 cup dry

  • Water: enough to cover dal for soaking

  • Ghee (or Melted Butter, Oil, etc): 1-3 tablespoons + extra to grease waffle maker

  • Cumin Seeds: 0.5-1 tablespoons

  • Turmeric Powder: 0.5-1.5 teaspoons

  • Salt to taste


The Materials

  • Large Bowl

  • Blender or Food Processor

  • Waffle Maker

The Process

  1. Place split dal in a glass bowl or jar and cover with water to soak overnight (can also boil until al dente like pasta then cool in fridge/freezer)

  2. Strain soaked dal and save the soaking water for step #4

  3. Sauté cumin seeds in ghee and set to the side for next step

  4. Blend together soaked dal, ghee, cumin seeds, turmeric, and just enough of the soaking liquid for a thick batter

  5. Pour mung dal blend into a greased waffle maker (or drop in a pan like pancakes)

  6. Wait until slightly brown then remove and repeat until batter is gone.

  7. Top with chutney of choice and pickled beets


 

Modifications & Substitutions


Vata- consider topping with more ghee and using hing/asafoetida instead of garlic


Pitta- consider blending a cooling green like cilantro or adding a cooling spice like coriander to balance out the heat of cumin


Kapha- consider adding a pinch of black pepper and ginger to really give your digestion a boost







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