Mung Bean Pancakes

Makes: 4 to 6 servings

Time: 40 minutes with soaked beans

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These highly spiced pancakes (called bin dae duk in Korea, where they originate) are easy to love. Make them as large or small as you like and serve with Korean-Style Soy and Sesame Dipping Sauce and Marinade (page 656), or soy sauce mixed with an equal amount of vinegar.

Mung beans come whole, split, and/or peeled. For best texture in this recipe, use split and peeled mung beans, called moong dal in Indian markets. It’s also important to soak the beans for at least 2 to 3 hours ahead of time, or they won’t purée to the right consistency for the batter.

Other beans you can use: dried split peas, red or brown lentils, channa dal, urad dal

• 1 cup dried peeled and split mung beans (moong dal), rinsed, picked over, soaked for 2 to 3 hours, or overnight if you have time, and drained
• 2 eggs
• 1 tablespoon minced garlic (or to taste)
• About 1 tablespoon minced fresh chile (like jalapeño or Thai), or red chile flakes or cayenne
• ½ cup chopped scallions
• 1 large carrot, finely julienned or grated
• Salt and pepper
• ¼ cup or so sesame oil, peanut oil, or good-quality vegetable oil

1. Put the mung beans in a blender or food processor and add about ¾ cup water. Purée until a smooth and somewhat thick batter is formed; add more water if necessary.
2. Transfer to a bowl and stir in the eggs, garlic, chile to taste, the scallions, carrot, and a large pinch salt and pepper. The batter should be the consistency of pancake batter.
3. Heat a large skillet over medium-high heat and coat the bottom with oil. Ladle in the batter to form several small pancakes or 1 large pancake. Turn the heat down to medium and cook until the bottom is browned, about 5 minutes, then flip and cook for another 5 minutes.
4. As the pancakes finish, remove them from the pan and, if necessary, drain on paper towels. Repeat with the remaining batter, adding more oil to the pan if necessary. Cut the pancakes into small triangles or serve whole with a dipping sauce.

Mung Bean Pancakes with Kimchi Approaching fiery: Replace the chile and carrot with 1 cup chopped or sliced Kimchi (page 93).

Mung Bean Pancakes, Southeast Asian Style Add 1 tablespoon minced fresh ginger and ¼ cup chopped fresh cilantro or Thai basil in Step 2. Cook in vegetable oil. Serve with Fishless Fish Sauce (page 656), Basil Dipping Sauce (page 654), or any of their variations.

Brown Lentil Pancakes A basic lentil pancake that is a fabulous foundation for a delicious yogurt sauce (page 673): Replace the mung beans with brown (regular) lentils and add 1 to 2 teaspoons any ground spice you like (cumin, coriander, caraway, and fennel work nicely) in Step 2. Omit the chile or scallions if you like.

Spiced Red Lentil Pancakes Accompanied with just about any chutney (pages 668 to 670), these are utterly fantastic: Substitute red lentils for the mung beans. Add 1 tablespoon minced fresh ginger and 1½ tablespoons or so curry powder, chaat masala, or garam masala in Step 2.