We’ve reached the early days of Spring here in the southern hemisphere and I can already feel the season starting to shift. All of nature slowly begins to come out of hibernation and release the cold, heavy and stagnant qualities of winter. We naturally start to gravitate towards more light, fresh and vibrant foods to create balance.

These Green Mung Dosas are a wonderful spring dish and were inspired by the incredible Jody Vassallo in her book The Yogic Kitchen. This simple, easy recipe is a take on the classic South Indian Dosa, except far quicker without the fermentation time. Enjoy for a delicious and easy spring lunch!

Ingredients:

1 cup split mung dahl

1 tablespoon of fresh ginger

1 teaspoon of cumin

1 teaspoon of ground coriander

1/4 teaspoon of asafoetida (hing)

A pinch of salt

Handful of fresh leafy greens or herbs (I like spinach, kale or coriander)

2 tablespoons of brown rice flour (or any flour you have)

Ghee or coconut oil (for cooking)

Method:

Soak your mung dahl overnight or at least for a few hours to support digestion and quicken cooking time. Once ready to prepare, strain and rinse well. Place the mung in a blender with the fresh ginger, greens and add about 1-2 cups of water or enough to form a thick paste.

Once blended transfer to a bowl and stir in the flour, salt and spices to make a thin pouring batter. Heat a teaspoon of ghee on a dosa tawa or fry pan and using a ladle, add about 1/4 cup of batter to the pan. Quickly, use the back of the ladle or a big spoon to swirl around the batter to make a pancake like shape. Cook for about 5 minutes or until the dosa is easy to flip over. Turn and cook on the other side until the dosa is dry and crispy. Repeat with remaining batter to make about 4-6 dosas.

Serve as a main meal with roasted seasonal vegetables, chutney and fresh herbs as pictured here. You can also have these as a complimentary side dish to a larger meal. Get creative and enjoy!