Korean Moong Bean Pancakes (Pindaetuk)

• 180 g mung dal
• 2 tablespoons arborio rice
• 50 g bell peppers, finely chopped
• 1 garlic clove, finely chopped
• 1/2 medium onion, finely chopped
• 2 spring onions
• 1 tablespoon sesame seeds
• 2 teaspoons sesame oil
• 1 tablespoon soy sauce
• 175 g moong bean sprouts, boiled
• oil, for frying
• salt, pepper

1. Soak moong dal and rice seperately for 2-3 hours.
2. Process drained moong dal and rice with 4 tablespoons water in a food processor, slowly adding up to 1/2 cup more water, until you get a smooth paste.
3. Put the paste into a bowl, stir in chopped bell pepper, garlic, onion, sliced spring onion, sesame oil and soy sauce.
4. In a dry pan, roast the sesame seeds until fragrant, then grind coarsely with 1/2 teaspoon salt in a mortar.
5. Add ground sesame seeds to the paste, mix well.
6. Add boiled and thoroughly drained sprouts, mix well.
7. Season with salt and pepper to taste.
8. In a non stick skillet, heat oil, spread 3/4 cup batter evenly into hot skillet, cover and fry for about 2 1/2 to 3 minutes.
9. remove pancake from pan onto warmed plate and continue frying the other pancakes.
10. Serve with dip, chutney or veggies.

arborio rice, bell peppers, garlic, onion, spring onions, sesame seeds, sesame oil, soy sauce, moong bean sprouts, oil, salt

Taken from www.food.com/recipe/korean-moong-bean-pancakes-pindaetuk-412059 (may not work)