Mung Beans & Quinoa Crepe

• Mung-quinoa crepes
• 1/2 cup whole mung beans,
• 1/2 cup red quinoa (or regular quinoa)
• 1 green chilli, finely minced
• Salt to taste
• Sesame oil (as per need)
• potato masala
• 2 large baking potatoes
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 green chillies chopped fine
• 1 inch piece ginger root, finely minced
• 1 large red onion, diced fine
• 1/8 teaspoon turmeric powder
• 1 pinch asafetida (optional)
• 10-12 fresh curry leaves
• Salt to taste
• Water as needed
• Juice of 1/2 lemon/lime
• 2 tablespoons finely chopped cilantro

1. soak the mung beans and quinoa for ~ 6 hrs till the mung beans plump up and are crunchy when bitten.
2. Combine and grind in a blender to make a smooth batter with the consistency of pancake batter. with just enough enough water to make a spreadable batter.
3. Add salt.
4. If you prefer a slightly sour batter, leave overnight in a closed oven with the light on. Otherwise, proceed to the next step
5. Add th the minced green chili & combine till it disperses evenly.
6. Heat a non stick skillet and pour in a teaspoon of oil. Rub evenly with a paper towel. drop a ladle of batter in the center & spread it in a circle.
7. Drizzle with oil and cook till the lower side is golden brown (~ 2-min), turn over with a spatula & flip over to allow the other side to cook similarly.
8. remove from pan & place on plate.
9. Boil the potatoes till fork tender. Drain & crumble them
10. In a pan heat the oil. when its about to smoke, add the mustard & cumin seeds. when the mustard seeds sputter and cumin seeds split, add the green chillies, curry leaves, ginger & optional asafetida and give a quick stir
11. Add the onions & fry till they turn soft & become translucent. Add the turmeric powder
12. Add the crumbled potaotes and salt & Lower the heat & stir well to combine all the ingredients together. Sprinkle some water if you feel that the dish is too dry.
13. Cover & allow to simmer on a low flame for about 5-7 minutes
14. Transfer to a serving dish. Drizzle with Lime/lemon juice & garnish with cilantro.
15. An alternate way of serving is to spread a tablespoon of the potato mixture onto the crepe, roll it like a burrito.

crepes, beans, red quinoa, green chilli, salt, sesame oil, potato masala, baking potatoes, oil, cumin seeds, mustard seeds, green chillies, ginger root, red onion, turmeric powder, asafetida, curry, salt, water, lemonlime, cilantro

Taken from food52.com/recipes/10466-mung-beans-quinoa-crepe (may not work)