Mung Bean Pancakes

Lightly adapted from Mark Bittman's How to Cook Everything Vegetarian
Serves 2 as a main

• 1/2 cup to 3/4 cup split, skinned mung beans (moong dal), soaked overnight
• 1 egg
• 3 cloves garlic, crushed or minced
• 1/2 fresh jalapeno, seeded and minced
• 2 - 3 green onions, finely chopped
• 1 medium carrot, peeled and grated
• salt and pepper, to taste

Puree the beans along with about 1/4 cup of water in a food processor until smooth and thick, adding water as necessary for a thick battery consistency. Stir in or pulse in remaining ingredients. The batter should now be like a very thick pancake batter.

Heat a 10" or larger skillet or griddle over medium heat and drizzle a bit of oil over. (Just like making pancakes. It doesn't take much if you have a good pan.) Ladle out a portion, swirl to a nice round and cook until well-browned, about 5 minutes. Flip and cook for another 5 minutes. Repeat.