Vegetable Mung Bean Omelets
These savory mung bean omelets are a grounding yet energizing choice for Kapha season, when heaviness, sluggish digestion, and excess moisture tend to accumulate. Made with split mung dal, one of Ayurveda’s most digestible legumes, this recipe offers steady nourishment without weighing you down.
What makes this dish especially supportive for Kapha is its light texture, warming spices, and gentle dryness—key qualities needed to counter Kapha’s cool, heavy nature. Digestive spices like hing, black salt, and black pepper, along with our 8-spice digestive, gently kindle agni, helping prevent stagnation and bloating, while sautéed seasonal vegetables add fiber, color, and vitality.
Ready in 20 minutes | Serves 4.
Ingredients
¾ cup mung dal
1 cup non-dairy milk
2 tbsp + 2 tsp ghee or coconut oil, divided
1 tsp baking powder
2 tbsp nutritional yeast
½ tsp hing
½ tsp black salt (sohcal salts)
1 ½ tsp Himalayan mineral salt
Fresh black pepper, to taste
Chopped vegetables of choice (spinach, zucchini, asparagus, onions)1 tsp 8-spice digestive
Doshic Adjustments
🅟 🅚 Enjoy as is.
🅥 Drizzle with ghee or olive oil
Method
Soak the mung beans overnight or for at least 4 hours. Drain and rinse until the water runs clear.
Heat a skillet over medium heat. Add 2 tsp of ghee.
Add the 8-spice digestive and allow the aroma to release for about a minute.
Add your seasonal vegetables of choice and saute until tender. Remove from the pan and wipe the pan clean
Blend the remaining ingredients in a high-speed blender until smooth. Check the consistency of the mixture and add a small amount of water if needed to thin it out. It should be pourable and easy to work with.
Reheat the skillet over medium-high heat. Add 2 tbsp of ghee.
Pour a thin layer of batter into the pan and spread it around with the back of a spoon.
Layer the vegetables on top. Allow to cook for 3-4 minutes. Flip and allow to cook for an additional 3-4 mins. Fold in half and serve warm. Enjoy.
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