I made these 'Mung Bean and Fenugreek Waffles' a little while ago with some of my mothers home grown chillies.
As a waffle fan: both the sweet and savoury variety, I was quite excited that I stumbled upon a recipe that allowed me to make something different with mung beans, as normally its some kind of cold bean salad or spicy dal.
...but as soon as I tried a mouthful, the excitement was soon replaced with disappointment. I found these mung bean waffles earthy in taste and dense in texture. Maybe they are meant to be that way, but I think it could do with a little tweaking to make it more palatable. You can find the slightly recipe below, if like me your curious to give it a go.
I am sharing some of these Mung Bean and Fenugreek Waffles with My Legume Love Affair#40 that is being hosted this month by Suma of Veggie Platter. MLLA was founded by Susan of The Well Seasoned Cook.
Mung Bean and Fenugreek Waffles
Makes about 4
175g mung beans
2 - 4 green chillies, sliced
1 tablespoon dried fenugreek
¼ teaspoon baking powder
1 tablespoon vegetable oil
salt to taste
Soak the mung beans overnight or at least 4 hours. Drain and blend in a food processor to a smooth paste with the green chillies and 120ml water.
Add the remaining ingredients to the batter and combine.
Cook the waffle batter according t the waffle machine. serve hot with butter and a green chutney. Adapted from Tala Dalal's New Indian Vegetarian Cookery.