Lentil Mung Bean Omelet (Vegan Omelette No Chickpea Flour) Dal Chilla Stuffed with Blackened Tempeh, Okra, Broccoli and served with a creamy vegan havarti dressing. Vegan Breakfast or Brunch Soyfree Recipe. Jump to Recipe

Tired of making Omelettes with chickpea flour and/or Tofu?.. Try this one made with pink/red lentils and split mung beans.



I make several variations of the chickpea flour Chilla(Pudla), Omelette for breakfast. Pancakes made with chickpea flour are a very common breakfast in India. It is usually a thinner spicy pancake and made with different spices or veggies in different regions. Lately, I have ordering a good lot of chickpea flour and using it up at lightning speed. So these pancakes with other beans and lentils are an amazing change in the routine.



Using lentils and beans adds an extra step of soaking to the process, but that can be planned ahead and done the night before. Soak overnight, or soak and blend and keep overnight (refrigerated) and make the omelettes of the batter in the morning. The pancake omelettes can also be made ahead and refrigerated, though I prefer them right off the pan.



The filling is all the veggies I had to finish up. Okra and Broccoli and some Tempeh added in for a hearty breakfast. Blackened up with some Creole seasoning, the veggies make this one fine brunch. You can use other veggies and sub the Tempeh with tofu or cooked chickpeas/beans.



You can use other split peas or split beans as well. If using whole peas or beans, soak them longer(2-3 hours or overnight). You can also make tortillas/crepes with the lentil mung bean batter.





That is one thick Omelette.



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Steps:



Wash and soak the lentils and mung beans.







Blend into a smooth batter. Add salt, baking powder and spices and mix well.







Heat a girdle or any pan you use for pancakes/crepes. Grease if needed. Pour a ladle full of the batter on the pan when heated. Spread lightly. Cook until the top is bubbly.







Flip and cook for 2-3 minutes and keep ready.



Make the blackened veggies. In a another pan, add oil and heat on medium high.

Add the chopped veggies and tempeh, salt and pepper and cook until browned on most sides.







Add the creole spice or blackening spice and mix well. Cook for another minute.







Serve inside the omelette with a generous drizzle of vegan ranch, havarti cashew cream or mayo.







Lentil Mung Bean Omelettes/Pancakes Stuffed with Blackened Okra, Tempeh and Broccoli

Soy-free, Grain-free Omelettes with creole spiced veggies and havarti cashew cream

Allergen Information: Free of Dairy, egg, corn, gluten, grain, sugar, yeast. Can be made nut-free with sunflower seed or other seed based cream. The Filling can be made soy-free by substituting Tempeh with cooked chickpeas/beans.



Ingredients:

Omelettes/Pancakes: Makes 3-4 omelettes

1/2 cup pink/red/orange lentils (Masoor dal) dry

1/2 cup yellow mung beans (split mung bean) dry

1 cup water

1 tsp salt (less or more to taste) or use more kala namak and less salt

1 clove of garlic

1/4 tsp kala namak(black salt)

1-2 Tbsps nutrional yeast

1 tsp baking powder

1 tsp apple cider vinegar



Filling:

2 teaspoons oil

1 cup chopped Okra

1 cup small broccoli florets

1/2 cup (half of 8 oz package) cubed Tempeh, (Steam to reduce the bitter tempeh taste. Cook in boiling water for 8-10 minutes)

1/2 cup sliced sweet peppers or red bell pepper

1/2 tsp garlic powder

1-2 tsps blackening spice or creole spice blend

salt to taste



Havarti cashew cream:

1/2 cup cashew cream

generous pinch of salt, garlic powder, onion powder, black pepper

1/4 tsp chickpea miso or other miso

1 tsp nutritional yeast

1 Tablespoon beer



Or use Daiya Garlic Jalapeno havarti Wedge

or vegan ranch or Jalapeno Aioli or mayo



Method:

Omelettes/Pancakes:

Wash and soak the lentils and mung beans in hot water for half an hour to an hour. Drain, add to blender with all the ingredients and blend. Blend 2-3 cycles for a smooth batter. (Pink lentils and mung beans are easily available in an Indian store or large stores like Whole foods.) If making ahead, add baking powder to the batter just before cooking the pancakes.

Heat a pan on medium heat. Grease it if needed. Drop a ladle of the batter Spread with the ladle or by tapping the pan. Drizzle a few drops of oil on the edges. Let cook for 3-5 minutes or until golden at the bottom. Flip and cook for another 2-3 minutes. Serve as is (they are delicious as is too), or with the blackened veggies and dressing..



Filling:

In a pan, heat oil on medium high. Add the chopped Okra and Tempeh and cook for 6-7 minutes (stir occasionally). Add broccoli and peppers, reduce heat to medium and continue cooking until okra is crisp and Tempeh is evenly brown(10+ minutes). Stir occasionally. Add the blackening spice, garlic and salt and cook for another 1-3 minutes.



Havarti cream sauce: Blend everything under ingredients. Taste and adjust. (To make cashew cream, soak 1/2 cup cashews for an hour in warm water, then blend with a little water into a smooth cream)



Serve the pancakes hot, stuffed with the veggies and drizzled with havarti cream or other cheesy dressing of choice. Or use the Daiya Havarti wedge.



Notes:

You can also add veggies like bell peppers, onions, zucchini, greens in the batter and make veggie omelette like this Chickpea flour Omelette.

You can omit the baking powder and make thinner pancakes.

You can use other split peas or split beans as well. If using whole beans or whole brown lentils, soak them longer(4 hours or overnight), blend for a 2-3 cycles to get an even batter and use.

Print Recipe 5 from 2 votes Mung Bean Omelet (Vegan Omelet No Chickpea Flour } Dal Chilla Lentil Mung Bean Omelet (Vegan Omelette No Chickpea Flour) Dal Chilla Stuffed with Blackened Tempeh, Okra, Broccoli and served with a creamy vegan havarti dressing. Vegan Breakfast or Brunch Soyfree Recipe. Prep Time 10 mins Cook Time 30 mins Soak time 30 mins Total Time 40 mins Servings: 4 Calories: 251 kcal Author: Vegan Richa Ingredients Omelettes/Pancakes: Makes 3-4 omelets 1/2 cup ( 96 g ) pink/red/orange lentils , Masoor dal

1/2 cup ( 103.5 g ) yellow mung beans , split mung bean (moong dal)

1 cup ( 250 ml ) water

1 tsp ( 1.25 tsp ) salt less or more to taste

1 clove of garlic

1/4 tsp ( 0.25 tsp ) kala namak black salt

1-2 Tbsp ( 1 Tbsps ) nutrional yeast

1 tsp baking powder

1 tsp apple cider vinegar Filling: 2 teaspoons oil

1 cup ( 100 ml ) chopped Okra

1 cup ( 91 g ) small broccoli florets

4 oz ( 0.5 cup ) cubed Tempeh, (Steam to reduce the bitter tempeh taste for 10 mins)

1/2 cup ( 74.5 g ) sliced sweet peppers or red bell pepper

1/2 tsp ( 0.5 tsp ) garlic powder

1-2 tsps ( 1 tsps ) blackening spice or creole spice blend

salt to taste Other: Havarti Cream Sauce (See notes) or Or use Daiya Garlic Jalapeno havarti Wedge , or vegan ranch or mayo

oil for cooking Instructions Omelettes/Pancakes: Wash and soak the lentils and mung beans in hot water 1 hour or overnight. Drain, add to blender with all the ingredients and blend. Blend 2-3 cycles for a smooth batter. (Pink lentils and yellow mung beans are easily available in an Indian store or large stores like Whole foods.) If making ahead, add baking powder to the batter just before cooking the pancakes.

Heat a pan on medium heat. Grease it if needed. Drop a ladle of the batter Spread with the ladle or by tapping the pan. Drizzle a few drops of oil on the edges. Let cook for 3-5 minutes or until golden at the bottom. Flip and cook for another 2-3 minutes. Serve as is (they are delicious as is too), or with the blackened veggies and dressing.. Filling: In a pan, heat oil on medium high. Add the chopped Okra and Tempeh and cook for 6-7 minutes (stir occasionally). Add broccoli and peppers, reduce heat to medium and continue cooking until okra is crisp and Tempeh is evenly brown(10+ minutes). Stir occasionally. Add the blackening spice, garlic and salt and cook for another 1-3 minutes.

Serve the pancakes hot, stuffed with the veggies and drizzled with vegan havarti cream or other cheesy dressing of choice. Notes Vegan Havarti cream sauce: Blend 1/2 cup cashew cream, generous pinch of salt, garlic powder, onion powder, black pepper, 1/4 tsp chickpea miso or other miso

1 tsp nutritional yeast, 1 Tablespoon beer . Taste and adjust. (To make cashew cream, soak 1/2 cup cashews for an hour in warm water, then blend with a little water into a smooth cream) Other Beans: You can use other split peas or split beans as well. If using whole beans or whole brown lentils, soak them longer overnight), blend for a 2-3 cycles to get a smooth batter and use. The color of the batter will depend onthe beans used. Nutrition Nutrition Facts Mung Bean Omelet (Vegan Omelet No Chickpea Flour } Dal Chilla Amount Per Serving Calories 251 Calories from Fat 45 % Daily Value* Fat 5g 8% Sodium 626mg 27% Potassium 819mg 23% Carbohydrates 34g 11% Fiber 15g 63% Sugar 1g 1% Protein 18g 36% Vitamin A 320IU 6% Vitamin C 28.3mg 34% Calcium 142mg 14% Iron 4.6mg 26% * Percent Daily Values are based on a 2000 calorie diet.









