Mung bean pesarattu with ginger and spinach

Ingredients

For 1 serving

• Mung beans65 g
• Ginger5 g
• Spinach60 g
• Red onion30 g
• Cilantro3 g
• Chili pepperto taste
• Sunflower oil2 g
• Tomatoes1
• Cumin1 pinch
• Saltto taste

Method

1. The night before (or at least 6 hours ahead) rinse the mung beans, cover generously with cold water and leave to soak; drain them when you're ready.
2. Wash the spinach, peel the ginger and roughly chop both; blend the beans with the ginger, spinach, chilli, cumin, a pinch of salt and a little water at a time until you have a smooth, runny batter like crêpe batter.
3. Peel and finely chop the red onion; wash and dice the tomato, wash and chop the fresh coriander.
4. Heat a non-stick frying pan over a medium heat and grease it with half the sunflower oil; pour in half the batter and quickly spread it into a thin round with the back of a ladle, then scatter over half the onion.
5. Cook for 3 minutes, until the underside is golden and the edges lift, flip and cook for another 3 minutes; repeat with the remaining oil, batter and onion.
6. Serve the pesarattu hot with the diced tomato and the coriander.