Masoor Dal Chilla (Savory Red Lentil Pancakes)

Ingredients

• 1 cup split red lentils (masoor dal)
• 3 cups water (for soaking lentils)
• 1 green chili
• 1 inch ginger
• 1 tsp kosher salt
• 0.5 cup water (for grinding)
• 2 tbsp cilantro (finely chopped)
• 2 tbsp oil

Steps

1. 1

   Rinse and drain the split red lentils. Soak them in the 3 cups of water overnight or for at least 4 hours.

2. 2

   Drain away the soaking water and transfer the lentils to a blender jar.

3. 3

   Add the green chili, ginger, kosher salt, and ½ cup water. Blend to a fine, pourable batter.

4. 4

   Add the finely chopped cilantro and stir briefly. Let the batter rest for 5 minutes.

5. 5

   Preheat a pan over low-medium heat.

6. 6

   Pour about ⅓ cup batter onto the pan and spread it into a 5–6-inch pancake.

7. 7

   Cook over medium heat for 2–3 minutes. Add a few drops of oil, then carefully flip the chilla.

8. 8

   Drizzle some oil over the top and cook for another 2–3 minutes, or until the chilla has light brown marks.

9. 9

   Remove the chilla from the pan and repeat with the remaining batter.

Notes

The source lists 2 tablespoons oil for cooking and describes adding a few drops during cooking and drizzling oil on top; it does not specify how that amount is divided. Refrigerate cooked chillas in an airtight container for 3–5 days. Reheat on a hot pan for 1–2 minutes per side. The recipe description says it makes 6–8 chillas, while structured yield is 4 servings.

Nutrition per serving

• breakfast
• snack
• vegan
• gluten-free
• vegetarian
• stovetop
• pancakes
• make-ahead