Korean Moong Bean Pancakes (Pindaetuk) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a great snack, not very high in carbs but high in protein and very satisfying. The original recipe claims for whole moong beans, but I usually use split moong dal to shorten soaking time. If using whole moong beans, soak for 12 hours and then rub to remove the hulls from the beans. You can use any short grain rice you like. Prep time doesn't include soaking time. Ingredients:
180 g mung dal |
2 tablespoons arborio rice |
50 g bell peppers, finely chopped |
1 garlic clove, finely chopped |
1/2 medium onion, finely chopped |
2 spring onions |
1 tablespoon sesame seeds |
2 teaspoons sesame oil |
1 tablespoon soy sauce |
175 g moong bean sprouts, boiled |
oil, for frying |
salt, pepper |
Directions:
1. Soak moong dal and rice seperately for 2-3 hours.
2. Process drained moong dal and rice with 4 tablespoons water in a food processor, slowly adding up to 1/2 cup more water, until you get a smooth paste.
3. Put the paste into a bowl, stir in chopped bell pepper, garlic, onion, sliced spring onion, sesame oil and soy sauce.
4. In a dry pan, roast the sesame seeds until fragrant, then grind coarsely with 1/2 teaspoon salt in a mortar.
5. Add ground sesame seeds to the paste, mix well.
6. Add boiled and thoroughly drained sprouts, mix well.
7. Season with salt and pepper to taste.
8. In a non stick skillet, heat oil, spread 3/4 cup batter evenly into hot skillet, cover and fry for about 2 1/2 to 3 minutes.
9. remove pancake from pan onto warmed plate and continue frying the other pancakes.
10. Serve with dip, chutney or veggies.
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