Mung Bean Pudla - 'Indian Protein Pancakes'

Mira Manek introduces the Mung Bean Pudla - a delicious Indian infused snack or meal for you to spice up your taste buds for Meat-Free week. You needn't worry about your body & muscles not getting enough of the right nutrition for your daily gym regime, as these Pudla's are full of protein goodness! Tear a piece and dip it in green chutney and yoghurt for the ultimate experience.

Green Chutney

  • 50g chopped coriander
  • 10 cashews soaked in water
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon salt
  • 50ml water
  • Juice of half lime
  • 1-2 green chillies (optional)
  • 1 teaspoon brown sugar (optional)
  1. If making green lentil pudla, thoroughly wash lentils several times under cold running water and soak in 500ml water overnight (or for at least 5-6 hours). Once soaked, drain the mung beans through a colander to remove the water, leaving roughly 1/3 of the soaking juices. Using a hand blender begin to liquidize the mung beans with the coriander, garlic, green chillies, ginger, sea salt and turmeric powder. Taste and adjust seasoning, adding a little more salt or water if needed. A smooth batter is the consistency you are looking to create
  2. To cook the pudla, take a medium, non-stick frying pan (a crepe plate is perfect) and place over a medium heat. Allow pan to come to temperature, roughly 3-5 minutes, then spread a small amount of the green mung or plain chickpea batter over the pan and quickly begin to move the pan in a circular motion to create a pancake. Allow pudla to cook for 2-3 minutes on one side and then using a spatula flip the pudla and cook on the other side for a further minute or two. The pudla are cooked when a little browned on each side.
  3. Remove pudla from the pan and serve hot with green coriander, chutney and yoghurt.

Recipe

  • 200 green lentils (mung daal)
  • 500ml water
  • 2-3 garlic cloves
  • 1 tablespoon ginger, finely grated
  • 2 green chillies, chopped
  • 2 tablespoons fresh coriander, chopped
  • 1 tablespoon natural yoghurt
  • ½ teaspoon natural yoghurt
  • 1 teaspoon sea salt

About Mira

Indian food is probably the last thing we'd associate with a healthy, nutritious diet, but Mira Manek has her heart set on changing that perception. The Author, Journalist and Blogger, who is set to revolutionise Indian cooking with her debut cook book 'Green Daal Stories', out later this year, says that her Gujarati vegetarian dishes aren't just vibrant, tasty and nutritious, they're also incredibly easy to make. Adding a spicy signature twist to healthy snacks we've come to love, Mira's products are becoming popular at some of London's best healthy eateries, with her deliciously healthy cinnamon and ginger-fired Spice Bites (now available at Raw Press Co. in Mayfair); a perfect example of a more innovate approach to Indian snacks. Mira says that as far as healthy goes, the cuisine has limitless options. Her product range will soon expand to include Mira's Spiced Chia Pots.

Ahead of her book release, scheduled for late 2015, Mira is garnering a strong following in light of her unique approach to what fast food has painted as an uninspiring cuisine. She incorporates high-protein ingredients like chickpeas, lentils and mung beans for their high levels of nutrients and minerals. Mira also uses masalas like cumin, coriander and turmeric, all heralding remarkable health properties of their own.

For more recipes and info on the release of Mira's book 'Green Daal Stories' go to: www.miramanek.com or @miramanek

Social Media:

Website: www.miramanek.com

Instagram: @miramanek

Twitter: @miramanek

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