Spice Up Your Life: Vibrant Lentil Pancakes with Masala Magic
Hello fellow food adventurers!
Are you ready to add a burst of color and flavor to your mealtime? I'm thrilled to share one of my absolute favorite recipes – a twist on the classic Indian-inspired red lentil pancake, perfect for any time of day. This isn't just about delicious food; it's about embracing a dish that's as good for your body as it is for your soul.
Why You'll Love This Recipe:
- A Feast for the Eyes: The vibrant colors of the red lentils, golden potatoes, fresh coriander and rich red chutney are an instant mood booster.
- Comfort in Every Bite: The warm, spiced potatoes nestled in fluffy lentil pancakes create a comforting and satisfying experience.
- Nutrition Powerhouse: Loaded with plant-based protein and healthy carbs, this dish keeps you feeling full and energized for hours.
- Flavor Explosion: The combination of spices, tangy cashew cream, and spicy chutney offers a delightful dance of flavors in your mouth.
- Meal Prep Champion: These components are fantastic for meal prepping! Make a batch of pancakes and spiced potatoes at the beginning of the week for quick and easy lunches.
Key Ingredients & Smart Swaps:
- Potatoes: Feel free to use leftover potatoes or even sweet potatoes. If you go with sweet potatoes, remember to pair them with a sour chutney instead of a sweet one for the best flavor balance.
- Red Split Lentils: Don’t forget to rinse those lentils until the water runs clear. Soaking them overnight is key to making a smooth batter and helps with digestion. If you want to experiment, feel free to add some spices directly to the batter for an extra layer of flavor.
- The Magic Touch: A creamy element like vegan yogurt or homemade cashew cream is essential. It adds sauciness and a cooling counterpoint to the spicy chutney. It is the element that elevates the meal from simple to spectacular. For a very quick option, a touch of dairy free sour cream would also do the trick
Let's Get Cooking:
- The Pancakes: Blend the soaked lentils with water, salt, chickpea flour (or rice flour), and a dash of baking powder for extra fluffiness (this can be skipped if you prefer). For a flavor boost, add cumin, turmeric, coriander, and a touch of chilli. If you are in the mood, a clove of garlic and some ginger will add another level of flavour.
- Cooking Time: Ladle the batter onto a hot, greased non-stick pan. Cook for 3 minutes on each side until golden and lightly crisp.
- The Masala Potatoes: Fry the cooked potatoes with mustard seeds, cumin seeds, curry leaves, turmeric and garam masala. Season generously.
- The Cashew Cream: Blend soaked cashews with lime zest, lime juice, and a pinch of salt and pepper for a tangy and cooling element.
- Assembly Time: Fill the warm pancakes with the spiced potatoes, dollop on some cashew cream, add some chutney and shower with fresh coriander.
Full Recipe
Yields: 6 pancakes Prep Time: 30 minutes Cook Time: 30 minutes
Ingredients
For the Masala Potatoes & Toppings:
- 650g raw potatoes (or 500g cooked)
- 1-2 tbsp frying oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- Salt, to season
- 8 dry or fresh curry leaves
- 1 tsp ground turmeric
- 1 tsp garam masala
- Vegan yoghurt or sour cream
- Shop-bought chutney
- Small bunch of coriander, chopped
For the Red Lentil Pancakes:
- 165g red split lentils, soaked overnight
- 1 tsp salt
- ½ tsp baking powder
- 1 ½ tbsp chickpea flour (or rice flour)
- Optional: 1 tsp each of cumin, turmeric, coriander and ½ tsp ground chilli powder
- Optional: 1 garlic clove + a thick slice of ginger
- Vegetable oil, for frying
For the Homemade Cashew Cream (Optional):
- 70g raw cashews, soaked for 20 minutes
- ½ lime zest and juice
- Salt and pepper, to taste
Method
- Cook the Potatoes: Boil your diced potatoes in salted water until tender but firm. Drain and cool completely.
- Fry the Spices: Heat the oil in a pan, add the mustard seeds and cook until they crackle. Add cumin seeds, curry leaves, and a pinch of salt. Fry briefly, then add the potatoes and cook until golden brown.
- Add Flavor: Dust the potatoes with turmeric, garam masala, and more salt if needed. Stir well and set aside.
- Prepare the Lentils: Drain the soaked lentils and blend with remaining pancake ingredients, using about 300ml of water, until smooth. Add a touch more water if the batter is too thick.
- Cook the Pancakes: Heat oil in a non-stick pan and cook each pancake for 3 minutes per side, until golden.
- Make Cashew Cream (Optional): Blend the drained cashews with lime zest and juice, salt, pepper and about 45ml of water until smooth.
- Assemble: Fill each pancake with masala potatoes, cashew cream, chutney, and fresh coriander.
Tips
- Make sure to rinse the lentils well to remove excess starch.
- Pre-cooking and cooling the potatoes helps them crisp up beautifully when fried in spices.
- Don’t be shy to adjust the spices in the lentil batter or potato mixture to suit your personal taste.
- Serve immediately for the best experience
Enjoy this delicious, healthy, and easy to make dish. Let me know in the comments if you try it and share your experience! Happy cooking!