Moong Dal Pancakes with Peas

Name: Moong Dal Pancakes with Peas (Gujarati poore)
Yield: Makes about 9
Cuisine: Indian
Ingredients: 50 g/1¾ oz shelled peas, fresh or frozen and defrosted; about 125 ml/4 fl oz vegetable oil; ¼ teaspoon bicarbonate of soda; 1–2 fresh, hot green chillies, cut into 4 pieces each; 2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped; 2–3 garlic cloves, peeled; 1 teaspoon salt; ¼ teaspoon ground turmeric; 50 g/1¾ oz onion, peeled and very finely chopped; 90 ml/3 fl oz water; 2 tablespoons finely chopped fresh green coriander; 190 g/6½ oz moong dal, picked over, washed and drained

Gujarati poore

Preparation info

Makes about
9

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Savoury pancakes made out of split peas, or rice and split peas, provide much of India with a nourishing snack food. These protein-rich pancakes are also eaten by many vegetarian Indians at breakfast, usually accompanied by a chutney and a glass of fresh buttermilk. You could also serve them with tea.

Ingredients

190 g/6½ oz moong dal, picked over, washed and drained
50 g/1¾

Asia
India
Snack
Breakfast
Vegan
Gluten-free
Bread

Method

Put the dal in a bowl. Add 1 litre/1¾ pints water and soak for 5 hours.
Drop the peas into boiling water for 3–4 minutes or until they are tender. Drain and chop coarsely.
Combine the ginger, garlic, chillies, salt, turmeric, drained dal and the measured water in a blender. Blend until you have a smooth batter. Let the machine run for 2–3 minutes more