-
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.
