Indian pancakes with lentils and spinach

Crêpes with yellow 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

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.

Pancakes with yellow lentils and spinach, palak moong dal chilla
Heat a frying pan.

Grease the pan and pour a ladle of batter in the center. Spread as for a crepe, using the back of the ladle. Cook on the first side. Gently turn over and cook the second side.
You will make 10/12 pancakes depending on their size. They are easier to turn over if they are not too big, about 14 cm.

Serve immediately with, for example, Greek yogurt, mango chutney…

Pancakes with yellow lentils and spinach, palak moong dal chilla

To finish: I saw that you could use fermented milk instead of water. That’s what I’ll do next time. You can also add a little yogurt to the batter.

I added shallot, ginger and turmeric. You can also use coriander, pepper, cumin, …

My yellow lentils come from Kazidomi. I love the selection of products they have. (I remind you that with the code CHIC20, you have 20 euros offered on membership, which allows you to have products at reduced prices. Frankly, when you order regularly, it is very advantageous.)

Coral lentils should work just fine too.

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