Idy’s VEGAN Mung Bean Chana Dal Pancakes

~Also Gluten Free, Dairy Free

3 cups Soaked Split Chana Dal Beans

3 cups Sprouted Mung Beans

knob fresh ginger

3 cloves of Garlic

2 Onions

½ tbsp. Red pepper powder

Bunch of Cilantro

2 tbsp Garam Masala ( y0u can get it at any indian grocery store or ethnic section of regular one)

2 tsp Coriander

2 tbsp Cumin

Freshly Ground Black Pepper

½ tbsp Paprika

Pink Sea Salt to taste

Coconut Oil

Combine till just coarse in a food processor. Do not puree. Form into little patties using a small jar lid. Freeze half of the patties for future use on a baking sheet. Bag them in freezer bags when they’re frozen. Then you can whip out these little babies in no time later on. Big time saver.

Fry frozen or unfrozen patties in coconut oil till golden brown. You can also bake it in a 400 degree preheated oven for about 15 minutes, then turn over and bake for another 15 minutes till golden brown. Just brush it with coconut oil before baking. The taste difference is negligible. If it gets too crispy, steam them.


Raw Peanut Dip:


2 Cups Organic Soaked Peanuts

1/2 Cup Organic Sesame Seeds

1 tbsp Fresh grated Ginger

Juice of Two Limes

Pink Sea salt to taste

1/2 cup Filtered Water

1/4 cup Maple syrup or raw honey

Bunch of Cilantro

2 cloves Garlic

1 thai chili (optional)

Blend all ingredients in a high speed blender till smooth