Mung Bean Tofu Tamagoyaki Rolls with Tomato Basil Gravy

Instructions

1. Soak split mung beans overnight in plenty of water.
2. Drain and rinse thoroughly.
3. Blend mung beans with tofu, water, garlic, ginger, kala namak, chili flakes, turmeric, and black pepper until smooth and pourable.
4. Heat olive oil in a pan.
5. Add cherry tomatoes and cook until they soften and burst.
6. Add onion powder, garlic powder, chili flakes, and salt.
7. Stir in coconut milk and hemp hearts.
8. Simmer for 2–3 minutes until creamy.
9. Add fresh basil and remove from heat.
10. Heat a tamagoyaki pan over medium-low heat with olive oil.
11. Pour a layer of mung bean batter.
12. Cook until the surface sets.
13. Roll the layer to one side.
14. Add fresh fenugreek leaves in the empty space.
15. Pour more batter and continue rolling layer by layer.
16. Repeat to make 3 rolls.
17. Finish cooking on higher heat for 2–3 minutes until lightly crispy outside.
18. Pour the tomato coconut basil gravy onto a plate or bowl.
19. Place the sliced mung bean rolls on top and garnish with fresh basil.