Indian Yellow Moong Dal Ginger Chilla Pancakes

Sort 200 g dry yellow split mung dal for stones, rinse three times and soak in 650 ml water in the refrigerator for around four hours. Discard all soaking water and rinse again.

Blend soaked dal with 90 ml fresh water, 15 g ginger, 3 g cumin, 2 g turmeric and 3 g salt into a thick smooth batter. Finely chop and mix in 90 g onion, 20 g washed cilantro and optional 5 g green chili.

Preheat nonstick skillet over medium heat and lightly oil. Use one-eighth batter per pancake, spread to about 15 cm across and 3–4 mm thick. Cook each first side 2–3 minutes until edges dry and base turns golden.

Flip and cook another 2–3 minutes until no raw lentil batter remains at the center and both sides are golden. Reduce heat if the exterior darkens before the center cooks; serve two each warm.