Mung Bean Crepes Stuffed with Spicy Potatoes
Chef Smitha Haneef
Princeton University Campus Dining
Cooked potatoes spiked with Indian spices make a hearty filling for these mung bean crepes. This dish hits several hot buttons for students in Princeton University’s Campus Dining program: it’s vegan, gluten-free and representative of a trendy ethnic cuisine.
1 tbsp. olive oil
¼ tsp. mustard seeds
¼ tsp. cumin seeds
¼ cup diced red onion
½ tsp. salt
¼ tsp. ground turmeric
2 cups peeled, boiled and diced russet potatoes
½ tbsp. lime juice
1 tbsp. chopped fresh cilantro
1 tsp. olive oil
1 tsp. chopped garlic
½ lb. heirloom tomatoes, diced
½ tsp. sugar
¼ tsp. salt
1 tsp. date syrup
1 cup mung beans
5 cups water
1 tsp. salt
¼ tsp. ground cumin
Olive oil, as needed
1. For potato stuffing: Place large skillet over medium heat. Add oil, mustard seeds and cumin seeds. Once mustard and cumin crackle, stir in onion, salt and turmeric.
2. Reduce heat to low; saute mixture until onions turn translucent. Add potatoes; increase heat to medium. Saute 5 to 7 minutes longer.
3. Remove potato mixture from heat and top with lime juice and cilantro. Adjust salt to taste; keep warm.
4. For tomato relish: Heat a medium skillet over medium heat. Add oil and garlic; saute until garlic is tender. Stir in tomatoes, date syrup, sugar and salt. Simmer until tomatoes cook down.
For crepes: Soak mung beans in water for 2 to 4 hours; drain. In blender, combine drained mung beans, salt and cumin; blend until mixture forms a smooth paste.
5. Heat a flattop or griddle until hot. Scoop ¼ cup mung bean batter onto griddle, spreading to form a crepe. Drizzle with olive oil and cook until crepe is light brown and edges are crispy. Repeat with remaining batter.
6. For service, place 4 ounces potato stuffing on each crepe. Roll up and serve hot with tomato relish on the side.
Photograph courtesy of Idaho Potato Commission