Eastern Times – Travel Section by Bandhna Kaur – August 2015

I have so many articles to post that I haven’t!  Here’s the latest one on Zurich 🙂

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Easy Vegan Masala Lentil Pancakes

One of my latest recipes to incorporate “daal’ in my diet without having it in the traditional sense!  I’ve been trying to be on a more dairy-free diet and am attempting to cut down on processed food.  This was a result of it, my mom used to make this for me when I lived in Australia, and called it “chill”.  I’ve tweaked it here and there – to my taste!

Hope you like this. 🙂

It’s best eaten with green chutney, tamarind chutney and Indian pickles.

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Savoury Masala Lentil Pancakes

Makes:  6-8 Pancakes

Ingredients:

  • 2 Cups of Lentils (half red, half yellow)
  • 2 Green Chillies
  • 1 Tomato
  • 1/4 Capsicum
  • 1/2 tsp of Ginger
  • Handful of Spinach
  • Seasoning: Salt, Pepper, Cumin Powder (1 tsp), Turmeric Powder (1/4 tsp), Chaat Masala (1/2 tsp), Garam Masala (1/4 tsp), Coriander Powder (1/2 tsp), Red Chilli Powder (1/2 tsp)

Method:

  • Soak lentils in water for approximately half an hour.
  • Wash lentils throughly and transfer into a blender.
  • Add some water (about 1/2 cup at first) and blend with ginger.
  • The consistency should resemble a pancake mixture, add water accordingly.
  • Pour the mixture in a bowl and add the seasonings.
  • Cut the green chillies, capsicum, tomato and spinach finely.
  • In a pancake non-stick pan, spray some oil.
  • Pour the batter. After a minute, add some vegetables.
  • With a spatula, press it in gently. Sprinkle some red chilli powder.
  • Flip to the other side.

An easy recipe that’s healthy and vegan.