Moong Dal Pancakes ~ served with Sardines & Summer Veggies

This recipe is from Madhur Jaffrey’s Vegetarian India. If you love Indian food and plant based meals you will love this cookbook! We find that the pancakes need to cook a bit longer than the recipe states, but every stove is different so watch closely. The batter can also be made a day in advance or frozen. We make these and then put them in the freezer with waxed paper between each pancake. It is easy to grab one and reheat it either in a toaster oven or for just a minute under the broiler.

These are delicious alongside any Indian dish. We love them served with smoked sardines (packed in olive oil) topped with toasted sesame seeds and fresh seasonal vegetables from the farm.

Ingredients:

• 1 cup moong dal (skinned & split mung beans), washed and soaked for 5-6 hours

• 1-3 fresh hot green chilies, finely chopped

• 1-inch piece of fresh ginger, peeled and finely chopped

• 2 cloves garlic, peeled and chopped

• 1 cup packed cilantro leaves, chopped

• 1 tsp salt

• 1 large shallot, peeled and finely chopped

• 1/4 tsp ground turmeric powder

• 6 Tbsp olive or peanut oil

1. Drain the dal and place in a blender. Add the chilies, ginger, garlic, turmeric, cilantro, salt and ¾ cup water. Blend thoroughly and empty into a bowl. Add the shallots and stir in 3TBS of water.

2. Put oil in a small bowl and stick a teaspoon in it. Have two plates or a cooling rack nearby to hold the pancakes as they are made. Measure ⅓ cup of water into a ladle and mentally note the level to get an idea of how much batter you will need each time.

3. Preheat non-stick frying pan over low to medium heat. Add about 1 tsp of cooking oil and swirl to coat the base. Give the batter a stir each time before you ladle it. 

4. Ladle 1/3 cup and pour into the center of the pan. Let it cook for about 2 seconds and then use the back of the spoon to gently spread the batter outward in a continuous spiral motion to form a roughly 7-inch circle. You don't want to disturb the bottom layer when you are spreading, use a spatula to finish spreading if easier.

5. Drizzle another teaspoon of oil just outside the rim of the pancake. Cover and cook for about 2-3 minutes or until the bottom has turned golden red where it touches the pan. Flip the pancake over and cook, uncovered, for about 1-2 minutes. Transfer to a plate.

6. Repeat with the remaining batter and don't forget to give the batter a stir each time before cooking.