Mung Dal Scramble
Protein-rich vegan scramble for a delicious breakfast/brunch.
The color, texture, and pungent/eggy smell (thanks, black salt) makes it a real deal.
The smell seemed to fade away when I added the salt early. So make sure you add it at the end of the cooking process.
I paired it up with some sautéed beans and cherry tomatoes. If you like, you can even serve it alongside ketchup.
Let’s go!
Mung Dal Scramble
Easy and delicious vegan mung dal scramble
Pin Recipe Servings -3
Calories -307kcal
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Recipe Video
Ingredients
- 1 cup yellow mung lentil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves
- 2 tablespoons nutritional yeast
- 1/4 teaspoon turmeric powder
- 300 ml. water (1 + 1/4 cup)
- 1 tablespoon olive oil
- 1/4 teaspoon black salt (adjustable)
- 1/4 cup green onions (finely chopped)
Instructions
- Rinse the yellow mung until the water runs clear. Transfer to a bowl and soak in hot water for 30 minutes.
- *After 30 minutes* Drain and transfer the mung to a blender. Add salt + pepper + garlic + nutritional yeast + turmeric powder + water to the blender. Blend to a smooth 'batter'.
- Set a non-stick pan over medium heat. Add oil. Once it's hot, pour in the blended mixture. Stir and scrape the bottom using a silicon spatula.
- Keep scraping and mixing until it puffs up and forms a dough.
- Next, cover the pan and let it cook for 5 minutes.
- *After 5 minutes* Uncover the pan and give everything a quick mix. Using a spatula, divide/cut the dough into smaller pieces (please see video for reference). As you cook, the pieces will start to separate and won't stick together.
- Now add black salt + green onion and give it a good mix.
- Serve alongside sriracha/hot sauce, and sauteed veggies (beans, Brussel sprouts, okras, cherry tomatoes).
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Nutrition
Serving: 22 g | Calories: 307 kcal | Carbohydrates: 45 g | Protein: 20 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 996 mg | Potassium: 123 mg | Fiber: 8 g | Sugar: 2 g | Vitamin A: 216 IU | Vitamin C: 2 mg | Calcium: 36 mg | Iron: 3 mg
If you liked this Mung Dal Scramble recipe, check out this delicious Vegan Chickpea Scramble recipe we posted earlier.
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6 Responses
Seriously delicious, and easy, too. No one flavor predominates over another; it’s a delicious, subtle symphony of tastes. I personally added a little more black salt at the end, but as the recipe states, that’s up to you. I love that each serving has 20 g of protein and 8 g of fiber. I’ll be making this recipe again.
Yellow mung dal needs to be soaked overnight, otherwise it can’t be processed digested well.
Just trying vegan food. I have a lot of stomach issues and only have been trying for almost 3 months. Daughter is as well. She is gluten free, dairy, all. I am trying to just not have stomach issues. So far so good. It am trying to make all my own things. Thank you for your help.
Hi Marsha, I’m so sorry about your stomach issues. I hope my recipes can bring you some relief, and you’ll feel better. Please take care.
Very good! Absolutely delicious second time trying these eggs, but the first time using your recipe. Your recipe is the best this far. I ended up doing as instructed but I broiled them for about 5 minutes for a more firmer texture. Thanks
I made the Mung Dal Scramble once and it was very good. I made it a second time and I don’t know what went wrong. It came out the consistency of very thick mashed potatoes. I even added probably at least half a cup more water. The only difference was that the second time instead on hot water I put the mung beans in a pot and brought it to a quick light boil and then turned the heat off. Could the water have been to hot? I cooked some and it was still edible but not as good as the first time I made it.