Vegan lentil pancakes with spiced and warming dahl recipe
Inspired by dosa, we’ve made these pancakes with the same type of lentil as used in the dhal. The green sauce is our version of the popular Indian coriander chutney, adding an incredible flavour boost.
Lentils and spinach get cooked in wonderfully fragrant coconut milk and served with lentil pancakes for dipping. Drizzle over the green chilli chutney for a spicy kick or serve with mango chutney if you prefer!
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
584
Ingredients
For the pancakes
125g
split red lentils, rinsed
2tsp.
vegetable oil
For the dhal
1Tbsp.
vegetable oil
1
onion, finely chopped
2
garlic cloves, crushed
5
cm piece fresh root ginger, peeled and finely grated
1
green chilli, deseeded and finely chopped
1Tbsp.
garam masala
1tsp.
turmeric
300g
split red lentils, rinsed
400ml
tin light coconut milk
100g
baby spinach
For the green sauce
1
green chilli
1
garlic clove
1tsp.
ground cumin
2
cm piece fresh root ginger, peeled
Small handful coriander
Small handful mint, leaves picked
Juice 1 lemon
Directions
Step 1The day before you want to cook the pancakes (see GH TIP), empty the lentils
into a medium bowl and cover with
warm water. Leave to soak for 24hr
(or at least 12hr) at room temperature.
Step 2For the dhal, heat the oil in a large
pan over low heat and cook the onion
for 10min, until softened. Stir in the
garlic, ginger, chilli, garam masala,
turmeric and a splash of water, and cook for 1min, until aromatic.
Step 3Add the rinsed dhal lentils, the
coconut milk and 400ml water, increase
heat and bring to the boil. Reduce heat
and simmer for 30min, or until the lentils
are fairly mushy. Stir in the spinach to
wilt and check seasoning (it will take
a fair amount of salt).
Step 4Meanwhile, for the pancakes, drain
the soaked lentils and empty into a
high-speed blender. Add 125ml water and
a pinch of salt and whizz until smooth.
Step 5Heat .tsp oil in a large, non-stick
frying pan over medium heat.
Add . of the lentil batter, spreading
it to cover the base. Fry for 2-3min
per side, until golden. Transfer to
a plate and set aside. Repeat to make
3 more pancakes.
Step 6Meanwhile, make the green sauce.
In a clean high-speed blender, whizz
all the ingredients with 50ml water,
until smooth. Serve with the dhal
and pancakes.
The 24hr soaking in warm water helps increase the digestibility of the lentils, but we’ve added a speedier alternative if you’re short on time. If you’re in a rush, soak the lentils for just 30min and add 1/2tsp baking powder and an extra 25ml water before whizzing.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
