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Moong dall pancakes

These are just fabulous. Best eaten hot straight from the pan. Serve with cold beer (or champagne - wicked!) at the end of the day, or in front of the TV with a keenly anticipated sporting fixture (of some kind). But they're equally good with a cold yoghurty smoothie at the beginning of the day, if you like your breakfast on the challenging side.

200g moong dall, picked over, washed and drained
200g frozen peas
Generous cube of ginger, peeled
3-4 cloves garlic
2 fresh green chillies, top and tailed
1 tsp salt
50g finely chopped onion
Generous handful of chopped fresh coriander
tsp ground tumeric
tsp (slightly less maybe) baking powder


Put the dal into a bowl and soak in 1 litre of water for 4-5 hours. Drain.

Do the peas (what? you want directions on how to prepare frozen peas?) and roughly chop.

Put the ginger, garlic, chillies, salt, tumeric, dal and a bit of water in a food processor, and blend until you have a smooth battter - probably about 3-4 minutes.

Add the finely chopped onion, peas and fresh coriander to the batter and mix well. Cover and refrigerate.

Cooking technique

Just before you're ready to cook the pancakes, add the baking powder - and remember to give the batter a good stir before you cook each pancake.

Heat a little good quality oil in a frying pan. When hot, drop a good dollop of batter in the centre of the pan. Using the back of a dessert spoon, spread the batter out using a gentle spiralling-out motion (the batter won't "flow" like a flour and egg batter). You should end up with a pancake about 15 cm across and maybe cm thick (maybe a little thicker).

Dribble a little oil on top of and around the pancake, cover pan and cook for 2 minutes or so. Uncover, and flip, and cook for another 2 minutes on the other side.

Remove from pan, and apply to face with chosen beverage close at hand. Yum.

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