Lentil Pancakes with Coriander Yogurt Dip

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Lentil Pancakes

1/4 yellow moong dal
1/4 cup split green moong dal

1/2 teaspoon ground cumin
1/4 teaspoon chili flakes
1/2 teaspoon salt
1/2 cup water

olive oil


Coriander Yogurt Dip


1 carrot, coarsely grated
1 cucumber, deseeded and finely chopped
1/4 cup walnuts, finely chopped
1/4 cup cilantro, chopped

1 cup Greek or strained yogurt
1/4 teaspoon ground coriander
pinch of chili flakes
salt to taste

Serves 2
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Lentil Pancakes
Soak the dal for at least 2 hours (or overnight in the fridge). Drain excess water, and transfer dal to food processor. Blend to a smooth and thick paste with about 1/2 cup of water. Add cumin, chili flakes and salt and pulse a few times to mix. The batter should be thick and spreadable but not runny.

Heat pan over medium heat, and coat the bottom with a little olive oil. Spread a heaped tablespoon of batter into the hot pan. Make sure the spread is not too thin. Cook over medium low heat for 1-2 minutes. When the bottom separates easily from the pan, flip pancake over and cook the other side until slightly browned. Transfer to a plate. Repeat with remaining batter until all is used up.

Coriander Yogurt Dip


Mix all ingredients in a bowl, and let stand in the fridge for an hour or so for the flavors to blend.

Recipe from http://www.anjasfood4thought.com
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