This is my favourite version of the Indian-inspired red lentil pancakes that I tend to gravitate towards in the cold winter months. Not only is this dish super colourful, which I find very mood boosting, it’s also comforting, filling, nutritious and exciting to eat – full of contrasting flavours and textures that play off each other in your mouth. On top of that it’s easy to make and absolutely perfect for bulk meal prep.
I tend to make the pancake batter and cook the potatoes at the beginning of the week and store them both in the fridge with a view to having them for lunch on a busy workday. These make a fantastic meal regardless of the time of the day – I could happily have them for breakfast, lunch or dinner. Thanks to a combination of red lentils and potatoes, this dish is really filling and satisfying, packed with plant-protein that will stave off hunger for hours.
They are really easy to make and while the recipe is simple, it can be simplified even further to suit your needs:
*POTATOES: This dish is great for using up leftover potatoes. You could also use sweet potatoes too if you prefer, but if you do make sure you steer clear of sweet chutneys (like the mango one would probably be too sweet) and pair them up with something sour instead. If you are cooking potatoes for this dish, allow them to cool off before frying them in spices.
*RED SPLIT LENTILS: Make sure to rinse them really well (in several changes of water) and soak overnight before blending into a pancake batter. Soaking will soften the lentils allowing the pancakes to cook quicker and will help your body digest them too. You can make these really simply, with just salt and not much else, or you could flavour the batter with dry spices and aromatics if you prefer.
*TOPPINGS: Having some sort of wet element, like vegan yoghurt or homemade cashew cream is essential in this dish. It provides a much needed sauciness to the filling and a nice cooling effect against spicy chutney, which gives these simple midweek pancakes exciting pops of intense flavour and a bit of a kick.
Create smooth pancake batter by blending drained lentils with other ingredients and plenty of water.
Transfer the mixture to a mixing bowl and ladle the batter onto a hot and well-greased non-stick pan, spreading the batter thinly with the back of the spoon. Cook each pancake for about 3 minutes on each side.
Fry cooked, cold potatoes in a little oil and some spices. Season well.
Serve warm pancakes filled with masala potatoes, tangy cashew cream, sharp and spicy chutney and lots of fresh coriander.
RED LENTIL PANCAKES
HOMEADE CASHEW CREAM (optional)
RED LENTIL PANCAKES
HOMEADE CASHEW CREAM (optional)
*RED LENTILS: Make sure to rinse them really well, in several changes of water – until the water runs almost clear. Only then soak.
*BAKING POWDER: It’s not absolutely necessary, but I recommend adding especially you prefer your pancakes a little thicker.
*CHICKPEA FLOUR: It’s not absolutely necessary, but it makes pancakes a little easier to manage. Rice flour would be a good replacement.
FREEZING INSTRUCTIONS: The pancake batter can be frozen – if you intend to freeze it, skip the baking powder and add it just before making the pancakes.