Sept 16, 2021
Ingredients
1 cup yellow lentils/mung beans, soaked overnight (actually 1 hour soak & rinse in HOT water works well)
1 cup almond milk
¼ tsp black salt (Kala Namak)
½ tsp turmeric
½ tsp garlic powder
½ tsp onion powder
1 ¼ tsp baking powder
3 tbsp nutritional yeast
Instructions
* Soak mung beans in water, and rinse them next morning.
* Blenderize everything together (I used hand-held blender stick) until it is smooth, thin & easy to pour.
* Use as you would use egg – non-stick fried, scrambled, baked, etc.
* Store in fridge (covered) up to 7 days.
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UPDATE: Today (1/21/24) I found a copy-cat recipe on youtube. Compare his to mine:
Ingredients:
1 cup split yellow mung beans
1 1/3 cups of water
1 tsp dehydrated onion flakes *or 1/2 – 3/4 tsp onion powder
1/2 tsp of salt
1/2 tsp of turmeric
Add after cooking (sprinkle on top of your food): 1/4 tsp kala Namak (Black Salt)
1/4 tsp black pepper
Method:
1. Rinse the mung beans well and then soak for at least 4 hours or overnight.
2. Discard the water and add the mung beans to a blender.
3. Add 1 1/3 cups of water, onion flakes, salt, and turmeric and blend until smooth.
4. Now it is ready to use however you would like! Scrambled eggs, fried egg, or omelette.
5. Sprinkle Kala Namak (Black Salt) on top of what you make for an eggy flavour, since the cooking process will cook out most of the eggy flavour. Add black pepper as well. Enjoy!
And here’s his video: