Vegan Omelette

• Soak yellow split mung beans for several hours

Nutrition values are AI-estimated based on ingredients.

• Approximately 2 cups dried yellow split mung beans (moong dal)
• About 1 cup water
• Generous amount black salt (kala namak)
• Yellow turmeric powder
• Other unidentifiable brown and white powdered spices
• Diced orange bell peppers
• Unquantified amount shredded white cheese
• Slices fresh avocado
• Small amount cooking oil
• Chopped green onions

1. 1Drain the soaked mung beans and transfer them to a blender.
2. 2Add approximately 1 cup of water, a generous amount of black salt, turmeric powder, and other spices to the blender with the mung beans.
3. 3Blend the mixture until it forms a smooth, vibrant yellow batter.
4. 4Pour the blended batter through a fine-mesh strainer into a bowl, pressing it through with a wooden spoon to ensure a smooth consistency.
5. 5Coat a non-stick frying pan with a small amount of oil and heat it.
6. 6Add diced orange bell peppers to the hot pan and briefly sauté them.
7. 7Pour a ladleful of the yellow mung bean batter over the bell peppers, spreading it to form a round pancake.
8. 8Once the omelette begins to set, place shredded white cheese and slices of fresh avocado on one half of the cooking omelette.
9. 9Use a wooden spatula to carefully fold the omelette in half, encasing the fillings.
10. 10Cook the omelette for a short period on both sides until it achieves golden-brown spots and a firm texture.
11. 11Transfer the cooked omelette to a plate and garnish with chopped green onions.

These instructions are our analysis of the original video. Watch on YouTube →