Fresh Herb Mung Dal Pancakes

Light, warming, and gently energizing, these savory mung dal pancakes are designed to balance Kapha with vibrant herbs and stimulating spices. Crisp on the outside and soft within, they support agni (digestive fire) while offering a satisfying, protein-rich meal that won’t weigh you down. Perfect for a nourishing breakfast or light lunch/dinner, this dish brings together the cleansing qualities of mung dal with the bright, uplifting energy of fresh herbs.

Ready in 20 minutes | Makes 8-10 pancakes.

Ingredients

1 cup split yellow mung dal (soaked 4–6 hours, drained)
½ cup water
1 tsp ground coriander
½ tsp cumin seeds
½ tsp black mustard seeds
1 ½ tbsp fresh ginger, grated
¼ tsp freshly ground black pepper
⅛ tsp turmeric
¼ tsp hing
½ tsp Himalayan mineral salt
1½ tbsp cilantro, chopped
1 tbsp basil, chopped

¼ cup radish, grated (daikon or regular)
¼ cup carrots, grated
1 scallion, finely chopped
1 -3 tbsp of finely chopped jalapeño

Doshic Adjustments

🅚 Enjoy as is.

🅟 Reduce jalapeño + black mustard seeds

🅥 serve with an oil based dipping sauce

Method

In a high speed blender, on high, blend soaked mung dal with water, spices, ginger, and salt until smooth and pourable.
Transfer to a bowl and fold in the herbs and vegetables.
Heat a cast-iron or nonstick pan over medium heat. I really like to use a griddle for cooking the pancakes, so if you have one, I would use it. Lightly grease with ghee or avocado oil.
Pour about ¼ cup of batter and spread it thing into a 4-5 inch pancake.
Cook until golden and slightly crisp (3-4 minutes), flip, and cook the second side.
Serve hot alongside your favorite soup or dipping sauce.