Ingredients

- Whole Mung beans 1 cup
- Ginger small 1-2 cm piece
- Asafoetida “hing” powder 1 pinch
- Spices: whole cumin, cumin powder, coriander powder 1/2 tsp each
- Salt to taste
- Fresh Cilantro to taste
- Ghee or Coconut oil 2 tsp

Method

- Soak Mung Beans over night (8-9 hours)
- Add all ingredients in a blender (vita mix is our preference) and blend till smooth
- Add a little water and 1 tbs ghee to blend easily. Keep consistency of pancake batter.
- Heat a non-stick pan
- Add few drops of ghee onto the pan
- Pour small batches of batter into the pan and flip once one side looks cooked
- Remove when both sides look cooked
- Repeat for rest of the batter

Tips
- Careful not to add too much water when blending, it becomes much harder to cook.

GRATED STIR-FRY

 Ingredients

- Grated Carrot 2
- Grated Zucchini 1
- Mustard Seeds 1/2 tsp
- Fennel Seeds 1/4 tsp
- Spices: cumin powder, coriander powder, turmeric 1/4 tsp each
- Salt to taste
- Fresh Cilantro to taste
- Ghee or Coconut oil 1 tbs

Method

- Heat pan
- Add ghee or coconut oil and let it heat
- Add mustard seed and wait till they pop
- Add fennel and all spices
- Add carrot and zucchini
- Add salt
- Cook until tender and spices have blended well
- Add fresh cilantro for garnish
- Enjoy with pudas on the side or by filling it inside the cooked puda