Vegan Masoor Dal & Vegetable Pancakes with Mint Chutney

VeganLow Fat

A 545-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• For the Pancakes:
• 100g masoor dal (red lentils), soaked for 30 minutes
• 60ml water (for blending, adjust as needed)
• 1/2 small onion, finely chopped
• 1/2 carrot, finely grated
• 1/2 green bell pepper, finely diced
• 2 tbsp finely chopped fresh coriander
• 1/2 tsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder (or to taste)
• 1/2 tsp cumin powder
• Salt to taste
• 1 tsp lemon juice
• 2 tsp neutral oil (e.g., sunflower or canola) for cooking
• For the Mint Chutney:
• 1 cup fresh mint leaves
• 1/4 cup fresh coriander leaves
• 1 small green chili (deseeded for less heat, optional)
• 1/2 inch ginger
• 1/2 tsp cumin powder
• 1/2 tsp chaat masala
• 1 tbsp lemon juice
• 2 tbsp water (for blending, adjust as needed)
• Salt to taste

Instructions

1. Prep: Soak masoor dal for 30 minutes, then drain. Finely chop onion, carrot, bell pepper, and coriander. For the chutney, wash mint and coriander.
2. Make the Chutney: Combine mint leaves, coriander leaves, green chili, ginger, cumin powder, chaat masala, lemon juice, 2 tbsp water, and salt in a small blender. Blend until smooth, adding more water if needed to reach desired consistency. Set aside.
3. Prepare Pancake Batter: Blend the soaked and drained masoor dal with 60ml water until a smooth batter forms. Transfer to a bowl.
4. Add Vegetables & Spices: Stir the chopped onion, grated carrot, diced bell pepper, chopped coriander, ginger-garlic paste, turmeric, red chili powder, cumin powder, salt, and lemon juice into the dal batter. Mix well.
5. Cook Pancakes: Heat 1 tsp oil in a non-stick pan or hob over medium heat. Pour about 1/4 cup of batter per pancake, spreading it slightly to form a 4-inch pancake. Cook for 2-3 minutes per side until golden brown and cooked through. Repeat with remaining batter, using the other 1 tsp of oil.
6. Serve: Plate the warm Masoor Dal & Vegetable Pancakes with the vibrant Mint Chutney on the side. This recipe yields 4-5 small pancakes per serving.
7. Top tip: For extra crispiness, you can lightly air-fry the cooked pancakes for 2-3 minutes at 180°C after cooking on the hob.