Mung Bean Tacos
Who does not like tacos? And now be honest, how is your tummy after tacos? Could be pretty fiery and loud after a tacos night!These tacos are easy on the tummy, delight for the eyes and delicious. Great way to enjoy a plant based, healthy and yummy meal, with friends and family.You can make them with red lentils but I find the yellow split mung beans the easiest to digest. You can buy them from bio or Indian shops.
Equipment
- pot
- pan
- Blender
Ingredients
- 1 cup Yellow split or green mung beans (or red lentils), washed, soaked overnight and drained
- 1 tsp Fresh ginger, minced
- 1 tbsp Olive oil
- 1 tsp Himalayalan salt
- ¼ tsp Asafoetida/hing (Optional)
- 1/2 tsp Masala mix: Mix 1/2 teaspoon of cumin-fennel-coriander seeds and grinder into powder
- 1/2 tbsp Ghee
- 1 Small thai green chile, minced (Optional)
Avocado Green Salsa
- 1/2 cup Chopped cilantro or parsley
- 4 tbsp Freshly squeezed lime juice, more for garnish
- 1 tsp Himalayan salt
- 1 Ripe avocado
- 1/4 tsp Ginger powder
For the topping Veggies:
- 2 cups Seasonal veggies like asparagus, zucchini, red cabbage, spinach, fennel, carrots, beets – washed and cut into long strips (to be able to easily wrap)
- 2-3 tsp Sesame, sunflower and nigella (kalonji) seeds
- Lime juice and salt to garnish
Instructions
- Wash and drain the soaked mung beans, then place them in a blender along with ginger, spice mix, salt and hing, olive oil, (optional) chillies and about 2 tablespoon of water, blend until smooth.
- If the consistency seems too thick, add a little more water. It should be like a thick crepe batter
- Heat a cast-iron pan over medium-high heat, then coat the pan with ghee
- Pour ¼ cup of batter and cook until the bottom is golden and the edges begin to lift from the pan, 2-4 minutes
- When you shake the pan, it should easily move. Be patient, if you try to turn too early, it might break apart
- Flip the tortilla and cook the other side until it’s firm and golden, for about 2-3 minutes
- Repeat steps 2-4 until finished and keep them warm by placing cooked tortillas covered in a cloth or kitchen towel or in warm oven
For the topping Veggies
- Place your veggies into a steam cooker and cook until tender, add a little olive oil (about 1 teaspoon to 1 cup of vegetables) and salt and mix well -keep warm aside
- Heat a cast-iron pan over medium-high heat, add Sesame, sunflower and nigella (kalonji) seeds and toast them 3-4 minutes until they are lightly browned. Place in a little bowl for service
Avocado Green Salsa
- Take one tortilla, spread about 1/2 tablespoon of avocado salsa
- Add your choice of veggies, sprinkle seeds, and according to your taste some more lime juice and salt and enjoy rolled or open!
