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Mung Dal Scramble

Name: Mung Dal Scramble
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 cup Yellow Mung Lentil; 1 teaspoon Salt; 1/4 teaspoon Pepper; 2 whole Garlic cloves; 2 tablespoons Nutritional Yeast; 1/4 teaspoon Turmeric Powder; 300 ml Water; 1 tablespoon Olive Oil; 1/4 teaspoon Black Salt; 1/4 cup finely chopped Green Onions

Yellow mung dal (lentil) is blended with spices, cooked until doughy, then scrambled.

Breakfast

Indian

Gluten-Free

Soy-Free

Sugar-Free

Nut-Free

Introduction

This mung dal scramble is a flavorful and hearty plant-based dish that brings together the earthy richness of yellow mung lentils and a medley of spices to create a satisfying alternative to scrambled eggs. Enhanced with turmeric for a warm golden hue, garlic for depth, and nutritional yeast for a cheesy undertone, this dish is a celebration of simple yet bold flavors. The highlight? A touch of black salt added at the end, imparting a signature egg-like aroma that makes this dish truly special.

With a soft, dough-like consistency that’s broken into smaller pieces as it cooks, the texture mimics scrambled eggs while offering a unique twist. It’s versatile, too—serve it with sautéed veggies like beans, cherry tomatoes, or Brussels sprouts, or add a drizzle of sriracha or hot sauce for a spicy kick. Green onions lend a fresh burst of flavor, but you can also swap them for chives or parsley for variety.

Preparing the mung dal scramble is straightforward, with a smooth batter made from soaked mung lentils and a handful of pantry staples. Cooking it in a non-stick pan ensures the batter doesn’t stick, allowing it to puff up into a perfect dough before breaking apart into soft, golden pieces. Whether you prefer it firmer or softer, a simple adjustment to the cooking time gives you the desired texture.

This scramble isn’t just for breakfast—it’s a fantastic brunch or even dinner option. Packed with protein, nutrients, and vibrant flavors, it’s a meal you’ll come back to time and time again. Pair it with your favorite sides, experiment with seasonings, or enjoy it on its own for a nourishing, plant-based delight that’s as comforting as it is delicious.

Ingredients

1 cup Yellow Mung Lentil
1 teaspoon Salt
1/4 teaspoon Pepper
2 whole Garlic cloves
2 tablespoons Nutritional Yeast
1/4 teaspoon Turmeric Powder
300 ml. (1 + 1/4 cup) Water
1 tablespoon Olive Oil
1/4 teaspoon Black Salt, adjust to taste
1/4 cup finely chopped Green Onions

Instructions

Prep Lentils: Rinse 1 cup yellow mung lentil until the water runs clear. Transfer to a bowl and soak in hot water for 30 minutes.
Create Batter: After 30 minutes, drain and transfer the soaked mung to a blender. Add 1 teaspoon salt, 1/4 teaspoon pepper, 2 garlic cloves, 2 tablespoons nutritional yeast, 1/4 teaspoon turmeric powder, and 300 ml (1 + 1/4 cup) water to the blender. Blend to a smooth ‘batter’.
Heat Pan: Set a non-stick pan over medium heat. Add 1 tablespoon olive oil.
Cook Mixture: Once it’s hot, pour in the blended mixture. Stir and scrape the bottom using a silicon spatula.
Form Dough: Keep scraping and mixing until it puffs up and forms a dough.
Cover Cook: Cover the pan and let it cook for 5 minutes.
Break Apart: 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.
Final Season: Add 1/4 teaspoon black salt and 1/4 cup green onions and give it a good mix. Serve alongside sriracha/hot sauce, and sauteed veggies (beans, Brussel sprouts, okras, cherry tomatoes).

Recipe Video

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Recipe Notes

Black Salt Timing: Add the black salt at the end of cooking to preserve its signature “eggy” aroma. Adding it too early can diminish its potency.
Non-Stick Pan: Using a non-stick pan is crucial to prevent the batter from sticking and ensure even cooking.
Consistency: Blend the batter until completely smooth for the best texture. A lumpy batter may result in uneven cooking.
Substitutions: You can replace green onions with finely chopped chives or parsley for a different flavor profile. Nutritional yeast adds a cheesy taste but can be omitted if unavailable.
Texture Control: Adjust the cooking time to achieve your desired texture—longer for a firmer scramble, shorter for a softer one.

Frequently Asked Questions

Can I soak the mung dal overnight instead of using hot water for 30 minutes?

Yes, soaking the mung dal overnight in cold water works just as well. Drain and rinse before blending.

Can I make this recipe oil-free?

Yes, you can skip the olive oil and use a non-stick pan with a splash of water or vegetable broth to prevent sticking.

Can I freeze the mung dal scramble?

Yes, this scramble freezes well. Let it cool completely, then store it in an airtight container for up to a month. Reheat on the stovetop with a little water to refresh the texture.

Can I double the recipe for meal prep?

Absolutely! This recipe can be easily doubled. Store leftovers in the fridge for up to 3 days or freeze portions for later.

What can I serve alongside this scramble?

It pairs wonderfully with sautéed veggies like beans, cherry tomatoes, or Brussels sprouts. You can also serve it with toast, rice, or even rolled up in a tortilla for a breakfast wrap.