Vegan Moong Dal Omelet with Fresh Veggies and Breakfast Potatoes Recipe
A delicious and nutritious vegan omelet made with mung bean egg substitute that mimics the texture and flavor of traditional eggs using moong dal and kala namak. This recipe includes a flavorful veggie omelet option and crispy breakfast potatoes, perfect for a wholesome plant-based breakfast.
- Prep Time: 10 minutes (plus 8 hours soaking)
- Cook Time: 30 minutes
- Total Time: 40 minutes (excluding soaking time)
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop and Baking
- Cuisine: Indian-inspired Vegan
- Diet: Vegan
Ingredients
Mung Bean Egg Substitute Batter
- 1 cup moong dal (split Mung beans)
- 1/2 tsp salt
- 3/4 tsp kala namak (Indian sulphur salt)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1/4 tsp turmeric (for color)
- 1 tsp oil
- 1 to 1 1/4 cup non dairy milk (unsweetened almond milk, light coconut milk, or cashew milk)
- Optional: 1/2 tsp baking powder (for fluffier omelet)
- Optional: 1-2 tbsp tapioca starch (to reduce lentil texture)
Veggie Omelet Fillings
- 1/2 onion, thinly sliced or finely chopped
- 1 cup bell pepper (red, green, or both), finely chopped
- Fresh greens such as finely chopped spinach or fresh herbs (quantity as desired)
- Optional: vegan cheese (quantity as desired)
Breakfast Potatoes
- 2 potatoes, peeled and cubed to 1/4 inch
- 1/2 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 tsp salt
- 1/2 tsp dried thyme + rosemary (or use 2 tsp fresh herbs)
- 1/4 tsp cayenne pepper
- A dash of black pepper
- 2 tsp oil
Instructions
- Soak Mung Beans: Wash and soak the moong dal (split mung beans) in 3 cups of water overnight or at least 8 hours. This softens the beans for blending into a smooth batter.
- Prepare Batter: Drain soaked mung beans and add to a blender along with 1/2 tsp salt, kala namak, garlic powder, onion powder, black pepper, turmeric, 1 tsp oil, and 1 cup of non dairy milk. Blend for one minute, let it rest, then blend again for a minute until smooth and fluffy. Adjust batter thickness with 2-4 tablespoons more non dairy milk if needed. For extra fluffiness, add 1/2 tsp baking powder and blend again.
- Cook Plain Omelet: Heat a cast iron or nonstick thick-bottom skillet over medium heat. Add a few drops of oil and spread with a paper towel. Pour a ladleful (about 1/3 cup) of batter on the pan and spread evenly or by moving the pan. Cover with a lid and cook for 1-3 minutes until edges dry and center is mostly set. Loosen edges and flip carefully. Cook for another minute and serve.
- Prepare Veggie Omelet: In the heated skillet, add a few drops of oil and sauté thinly sliced onion and bell peppers for about a minute. Add fresh greens or herbs and mix. Pour enough batter over veggies to cover them evenly. Cover and cook for 1-3 minutes. Flip carefully and cook another 1-2 minutes. Optionally, add vegan cheese before folding. Serve immediately with your favorite toast and dressings.
- Make Breakfast Potatoes: Preheat oven to 400°F (205°C). In a baking dish, combine peeled and cubed potatoes, finely chopped onion, garlic, salt, dried thyme and rosemary, cayenne, black pepper, and 2 tsp oil. Mix well to coat evenly. Bake for 25-35 minutes until tender, finishing with a minute of broiling for crispiness.
- Storage: Refrigerate leftover batter and cooked omelets in an airtight container for up to 2 days. Stir or blend the batter before reuse as it may separate slightly.
Notes
- Soaking mung beans overnight is essential for smooth batter texture.
- Kala namak adds an eggy sulfur flavor; adjust amount for taste preference.
- Adding baking powder results in a fluffier omelet but is optional.
- You can customize the veggie fillings with your favorite vegetables and herbs.
- Non dairy milk variations can alter flavor slightly; unsweetened almond or light coconut milk are recommended.
- For crispier breakfast potatoes, broil them at the end of baking.
- Cooked omelets can be reheated gently on stovetop or microwave.
