Mung Bean & Tofu Tamagoyaki with Hemp Yogurt Dip

Instructions

1. Soak 1 cup dry split mung beans in plenty of water overnight. Drain and rinse well the next day.
2. Blend rinsed beans with 125 grams extra firm tofu, 1.5 cups water, 2 garlic cloves, 1 small piece fresh ginger, 1 teaspoon black salt (kala namak), 0.5 teaspoons chili flakes, 0.3 teaspoons turmeric, and 0.5 teaspoons black pepper until completely smooth and pourable like a thick crêpe batter.
3. Heat a Tamagoyaki pan over medium-low with 3 tablespoons olive oil for cooking (1 tbsp per roll). Pour about 2 ladles of batter and spread evenly. Cook until surface is fully set.
4. Roll the set layer to one end. Scatter 1 cup fresh fenugreek leaves (methi) in the empty space, pour another ladle of batter, lift the roll so batter flows underneath. Cook until set.
5. Roll the whole thing back over — fenugreek leaves land beautifully on the outside. Cook 1–2 more minutes to firm up. Repeat to make 3 rolls total.
6. Grate 3 mini cucumbers finely and squeeze out excess water. Mix with 1 cup Greek yogurt, 0.3 cups hemp hearts, 0.5 teaspoons black salt (kala namak) for dip, and 0.5 teaspoons paprika or chili powder until smooth and creamy.
7. Slice each Tamagoyaki roll into rounds. Serve with a generous portion of the hemp yogurt dip on the side.