Ingredients
For the Vegan Omelet Batter
- 1 cup moong dal (split mung beans)
- 1/2 tsp salt
- 3/4 tsp kala namak (Indian sulphur salt)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1/4 tsp turmeric (for color)
- 1 tsp oil
- 1 to 1 1/4 cup non-dairy milk (unsweetened almond milk, light coconut milk, or cashew milk)
For the Breakfast Potatoes
- 2 potatoes, peeled and cubed to 1/4 inch
- 1/2 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup bell pepper, finely chopped (red, green, or both)
- 1/2 tsp salt
- 1/2 tsp dried thyme and rosemary (or 2 tsp fresh thyme and rosemary)
- 1/4 tsp cayenne pepper
- A good dash of black pepper
- 2 tsp oil (plus extra for skillet and coating potatoes)
Optional Add-ins
- 1/2 tsp baking powder (for fluffier omelet)
- 1-2 tablespoons tapioca starch (to reduce lentil texture)
Instructions
- Soak the Moong Dal: Wash the moong dal thoroughly and soak in 3 cups of water overnight or for at least 8 hours to soften the beans for blending.
- Prepare the Batter: Drain the soaked dal and add it to a blender. Add salt, kala namak, garlic powder, onion powder, black pepper, turmeric, oil, and 1 cup of your chosen non-dairy milk. Blend for one minute, let it rest briefly, then blend again for another minute to achieve a smooth and fluffy consistency. Adjust the thickness by adding 2-4 tablespoons more non-dairy milk if desired. For an extra fluffy texture, blend in 1 teaspoon of baking powder.
- Heat the Skillet: Warm a cast iron or non-stick thick-bottom skillet over medium heat. When hot, drizzle a few drops of oil and spread it evenly using a paper towel to prevent sticking.
- Cook Plain Omelet: Pour a ladleful (around 1/3 cup) of the batter onto the skillet and spread it evenly. Cover with a lid and cook for 1-3 minutes depending on your stove and batter thickness. When edges look dry and the center is mostly set, loosen the omelet and flip it carefully. Cook for another minute, then serve.
- Cook Veggie Omelet Option: Sauté thinly sliced onion, bell peppers, and other vegetables in the skillet with a few drops of oil for one minute. Add greens like spinach or fresh herbs and mix. Pour enough batter to cover the veggies, cover with a lid, and cook for 1-3 minutes. Flip and cook for an additional 1-2 minutes. Optionally, add vegan cheese before folding. Serve immediately with dressings and toast.
- Make the Breakfast Potatoes: Preheat the oven to 400°F (205°C). In a baking dish, combine the cubed potatoes, chopped onion, garlic, bell peppers, salt, thyme, rosemary, cayenne, black pepper, and drizzle with 2 teaspoons oil. Toss well to coat evenly. Bake for 25-35 minutes until potatoes are tender, then broil for 1 minute to crisp edges.
- Storage: Store any leftover batter or cooked omelets in the refrigerator for up to 2 days. Use a sealed container for the omelets. If the batter separates, simply blend it again before use.
Notes
- Soaking moong dal overnight or at least 8 hours is essential for a smooth batter.
- Kala namak provides an egg-like sulfur flavor but can be adjusted to taste.
- Adding baking powder results in a fluffier omelet but is optional.
- Tapioca starch can be used to reduce lentil texture if desired.
- Use a thick-bottom skillet like cast iron for even cooking.
- Adjust non-dairy milk quantity to achieve your preferred batter thickness.
- Breakfast potatoes can be customized with different herbs and spices to taste.
- Cooked omelets and batter should be consumed within 2 days for best freshness.
- Prep Time: 10 minutes (plus soaking time of at least 8 hours overnight)
- Cook Time: 30 minutes (including 5 minutes stovetop cooking and 25 minutes baking potatoes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Indian-inspired
- Diet: Vegan
