DHAL AND SPINACH PANCAKES

SERVES:1

INGREDIENTS:

• Dried yellow split peas or lentils: 200g
•  Peeled fresh ginger: 7g
•  Peeled fresh garlic: 5g
•  Chopped fresh chilli: 1g
• Cumin seeds: 1g
•  Ground turmeric: a pinch
•  Unsweetened low fat yoghurt: 125g
•  Water: 350ml
•  Frozen spinach: 55g

METHOD:

1. Soak the split peas or lentils in hot tap water for 2 hours.
2. After they have soaked drain and discard the water.
3. Blend all listed ingredients together in a blender to form a very smooth puree.
4. Heat a large well seasoned skillet with a little oil.
5. Pour approximately 90g of batter into skillet and spread out with the back of a ladle or a crepe trowel to approximately 5mm thick.
6. Cook until the under side is brown and the pancake has cooked though.
7. Turn the pancake over and cook until slightly browned on the under side. Serve warm.

NUTRITIVE VALUE

Variation:

These pancakes make a great accompaniment to curries and many other savoury dishes.  You can change the flavour easily by adding fresh herbs or by replacing the spinach with other vegetables such as carrot or beetroot. These pancakes are soft, delicious and are great served warm with curries