Indian Whole Mung Bean Pancakes

Difficulty Level : Easy

Serves: 6 people

Cooking Time : 45 mins

Ingredients

1 cup moong dal (split mung beans), rinsed

15 fenugreek seeds

1 cup roughly chopped cilantro

1 tbsp. rice flour

1⁄2 tsp. ground cumin

1⁄4 tsp. asafoetida

1⁄4 tsp. ground turmeric

2 small green Thai chiles or 1 serrano, stemmed

1 (1″) piece ginger, peeled and thinly sliced

Kosher salt, to taste

Olive oil, for brushing

Cilantro-yogurt chutney, for serving (optional)

Instructions

1. Combine mung beans, fenugreek seeds, and 3 cups water in a bowl; let sit 5 hours, then drain and transfer to a food processor. Add cilantro, rice flour, cumin, asafoetida, turmeric, chiles, ginger, salt, and 1 cup water; purée into a smooth batter.  Heat a 12″ nonstick skillet over medium-high. Brush skillet lightly with oil. Using a ladle, pour ⅓ cup batter into center of pan.

2. Immediately and in a circular motion, spread batter from center toward edge of pan, creating a thin, 7″ pancake. Drizzle 1–2 tbsp. oil around edges and on surface of pancake. Cook, covered, until golden, 1–2 minutes. Flip pancake and cook, uncovered, until golden, about 1 minute more; slide onto a plate. Repeat with remaining batter, brushing skillet with oil between pancakes. Serve with cilantro-yogurt chutney, if you like.