4 Serves
80 Mins
Wash the moong dal thoroughly and soak it in water for at least 1 hour to soften.
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New ZealandVitamin K
124 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
73 µg / 400 µgCalcium
84 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
448 mg / 4,700 mgSodium
350 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Drain the soaked lentils and blend them with a splash of water until you achieve a smooth, pourable batter consistency.
Stir in finely chopped onion, garlic, salt, and black pepper into the batter to season it well.
Heat a non-stick skillet over medium heat and lightly grease it with olive oil.
Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin crepe.
Cook until the edges turn golden brown, then flip using a spatula and cook the other side until crisp.
6
g28
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Libyan