Pesarattu: mung bean crêpe with spinach and ginger

Ingredients

For 1 serving

• Mung beans80 g
• Spinach100 g
• Ginger5 g
• Chili pepper1
• Red onion30 g
• Cilantro10 g
• Cumin1 pinch
• Peanut oil3 g
• Tomatoes1
• Saltto taste

Contains: nuts,

Method

1. The evening before, or at least 6 hours ahead, soak the mung beans in plenty of cold water; then drain and rinse them.
2. Blend them with the peeled ginger, chilli, cumin, a pinch of salt and a little water added gradually, until you have a batter as runny as crêpe batter.
3. Meanwhile, peel and chop the red onion, chop the coriander, wash the spinach and slice the tomatoes.
4. Heat a non-stick frying pan well over medium-high heat, grease it with a little oil and spread a ladleful of batter into a thin disc, working outwards from the centre in a spiral.
5. Sprinkle with the onion and coriander and cook for 2 minutes per side, until golden and crisp at the edges.
6. In the same pan, wilt the spinach with a drizzle of oil for 1–2 minutes; fill the crêpe and serve with the sliced tomatoes.