2 Ingredient HIgh Protein Lentil Wraps

Ingredients:

• 1 cup yellow or green moong dal (split mung lentils), soaked for at least 2 hours (or overnight)
• 1 cup fresh spinach leaves
• Pinch of salt
• Water (as needed)
• Oil or ghee (for cooking)

    Optional Flavor Boosters: (choose any or all)

    1/2 teaspoon grated ginger

    1/2 teaspoon ground cumin

    1/2 teaspoon amchur (dry mango powder)

    1/4 teaspoon paprika

    1/4 teaspoon fennel powder

Method:

• In a high-speed blender, combine soaked moong dal, spinach leaves, and your chosen optional flavorings. 
• Add a splash of water and blend until you have a thick batter. Add more water a tablespoon at a time if needed to achieve a spreadable consistency.
• Heat a non-stick skillet over medium heat. Add a drop of oil or ghee to coat the pan.
• Using a ladle or spoon, measure out a portion of the batter and gently pour it onto the hot skillet. Use the back of the ladle or spoon to spread the batter into a thin, even wrap.
• Cook the wrap for 2-3 minutes per side, or until golden brown and cooked through. Use a small spatula to gently flip the pancake.
• Serve your moong dal pancakes hot with your favorite chutney or dipping sauce. They can also be stored in an airtight container in the refrigerator for up to 2 days and reheated in a pan or toaster.