Red Lentil Pancakes with Masala Potatoes

Cook Time 30 minutes + overnight soaking

Servings makes 4 pancakes

Ingredients

1 cup red lentils, washed and soaked overnight

2 tbsp besan (chickpea) flour

1 tsp salt

Vegetable oil, for frying

Spiced potatoes

500g Desiree potatoes, boiled and cubed

2 tbsp ghee

1 tsp black mustard seeds

½ tsp cumin seeds

½ tsp chilli powder

½ tsp turmeric

1 tsp garam masala

1 tsp garlic paste

1 tsp ginger paste

6 fresh curry leaves

2 tbsp fresh coriander, for garnish

Greek yogurt, to serve

Mango chutney, to serve

Method

In a blender, blitz the red lentils, besan, salt, and 400ml water on high speed until it becomes a smooth batter (should be the consistency of crepe batter). Using a crepe pan, on medium-high heat, lightly greased with oil, ladle in the red lentil batter. Make one pancake at a time. Repeat until all batter is finished and set aside.

Heat ghee in a pan over a medium heat. Fry off spices, garlic, ginger paste and curry leaves until aromatic (2 - 3 minutes). Add in the boiled potatoes and continue to fry until potatoes are lightly golden brown. Season to taste and remove from heat.

To serve, fill the red lentil pancakes with spiced potatoes and eat with yogurt, coriander and mango chutney.