Mung beans & Quinoa crepe

Directions

1. Mung-quinoa crepes
2. soak the mung beans and quinoa for ~ 6 hrs till the mung beans plump up and are crunchy when bitten.
3. 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.
4. Add salt.
5. If you prefer a slightly sour batter, leave overnight in a closed oven with the light on. Otherwise, proceed to the next step
6. Add th the minced green chili & combine till it disperses evenly.
7. 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.
8. 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.
9. remove from pan & place on plate.

1. potato masala
2. Boil the potatoes till fork tender. Drain & crumble them
3. 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
4. Add the onions & fry till they turn soft & become translucent. Add the turmeric powder
5. 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.
6. Cover & allow to simmer on a low flame for about 5-7 minutes
7. Transfer to a serving dish. Drizzle with Lime/lemon juice & garnish with cilantro.
8. An alternate way of serving is to spread a tablespoon of the potato mixture onto the crepe, roll it like a burrito.