Vegan Urad Bean Cakes

By: Esther Vasa

Urad Bean - 1/2 cup (soaked for at least 4 hours)
Turmeric Powder - 1/4th tsp
Cumin Powder - 1/4th tsp
Small Onion - 1
Large Carrot - 1
Green Chillies or Jalapenos per your taste (I used three green chillies)
Broccoli Stems - 1/4th cup
Ginger - 1 inch piece
Cilantro or Parsley - 3 stems
Mushrooms - 1/2 cup (diced finely)
Flaxseeds - 2 tsps
Potato Flour - 2 heaped tablespoons (used for binding instead of eggs)
Water - 2 cups (to boil Urad Beans)
Himalayan Salt to taste
Olive oil to grease the baking tray.


  • Soak urad beans for at least 4 hours. 
  • Pressure cook beans with turmeric, cumin powder and two cups of water for about 10 minutes or until you get two whistles. If you are not using a pressure cooker, slow cook beans for about 20 minutes or until they are soft to touch. Separate beans from water and use the water as your stock while preparing rice or quinoa.
  • Pre-heat the oven to 350F.
  • Blend urad beans until soft and transfer into a mixing bowl.
  • Coarsely grind or using food processor chop onions, carrot(s), green chillies, ginger, broccoli stems and cilantro.
  • Mix urad bean paste, vegetables chopped in the food processor, mushroom bits, flaxseeds, salt and potato flour.
  • Spread the above mixture on a greased baking tray and bake at 350F for 30-40 minutes or until done. Cut into squares or diamonds and serve with tomato sauce. Enjoy!


  • You could use mung beans instead of urad beans. When using mung beans double up the amount of potato starch used.
  • You could use sesame seeds instead of flaxseeds. 
  • Add about two tablespoons of nutritional yeast for cheesy taste and added nutrition.
  • You could make patties using the mixture and bake. Goes well as bean burgers.