Indian pancakes with lentils and spinach

I miss the trips and the change of scenery a lot. This desire to escape is felt even in the dishes I cook every day. Today I offer you a stopover in India with these palak moong dal chilla, pancakes with lentils and spinach.

These pancakes consist of yellow lentils. I discovered them very recently, and I thought it would be a very good idea to change coral lentils in the dahl. I took the opportunity to look for some info and recipe ideas for these lentils. Level info, it’s a bit vague. I was inspired by moong dal recipes, but not being 100% certain that they are the ones I have.

I fell in love with the recipe for these pancakes. They consist only of lentils, water and spices. The lentils should be soaked for a few hours beforehand. Then, they are mixed with water, in order to obtain a smooth paste. I added shallot, ginger, turmeric and spinach. I served them with yogurt, mango chutney and coriander. It’s very easy to make, and it’s delicious.

Crêpes with yellow lentils and spinach:

250g yellow lentils
1 shallot
1 piece of ginger
1 tsp turmeric
salt pepper
1 handful of spinach
water

Soak the lentils in plenty of cold water for about 5 hours.

Drain them, then put them in the bowl of a mixer.
Add a little water and blend until smooth.

Chop the shallot and ginger. Add them to the batter with the turmeric.
Season and mix.
Coarsely chop the spinach and add it to the batter.

Adjust the amount of water to have the smooth and runny texture of pancake batter. I put a little more than 300 ml in all, but I forgot to weigh the last addition.