Korean Moong Bean Pancakes (Pindaetuk) - cooking recipe

Ingredients

180 g mung dal
2 tablespoons arborio rice
50 g bell peppers, finely chopped
1 garlic clove, finely chopped
1/2 medium onion, finely chopped
2 spring onions
1 tablespoon sesame seeds
2 teaspoons sesame oil
1 tablespoon soy sauce
175 g moong bean sprouts, boiled
oil, for frying
salt, pepper

Preparation

Soak moong dal and rice seperately for 2-3 hours.
Process drained moong dal and rice with 4 tablespoons water in a food processor, slowly adding up to 1/2 cup more water, until you get a smooth paste.
Put the paste into a bowl, stir in chopped bell pepper, garlic, onion, sliced spring onion, sesame oil and soy sauce.
In a dry pan, roast the sesame seeds until fragrant, then grind coarsely with 1/2 teaspoon salt in a mortar.
Add ground sesame seeds to the paste, mix well.
Add boiled and thoroughly drained sprouts, mix well.
Season with salt and pepper to taste.
In a non stick skillet, heat oil, spread 3/4 cup batter evenly into hot skillet, cover and fry for about 2 1/2 to 3 minutes.
remove pancake from pan onto warmed plate and continue frying the other pancakes.
Serve with dip, chutney or veggies.