Lentils are the original superfood. They come naturally packed with fibre and protein, are low in fat and have amazing cholesterol lowering properties. These nutritional qualities coupled with a low carbon footprint and one would think lentils would be a part of EVERY body’s daily diet. But somehow that isn’t case. Instead of the recognition they deserve, lentils have instead garnered a “hippie” reputation, considered delicious only by the people who don’t eat meat. So last year much to the despair of my family of carnivores I added lentils to our meals – a few times a week. And once we were over the intial complaining the addition of lentils to our weekly dinners has been well accepted even appreciated by my kids AND my hubby. That’s a win for flavour, health and the planet! Yay!
Easy Lentil Recipes
Over the months I’ve experimented with different lentil recipes and it was easy at the beginning mostly because Indian food has so many delicious options that utilize lentils. For example Dal is a regular staple in the Indian diet, and since I was looking for easy lentil recipes that I could incorporate into my weekly meal planning, it was my go to for a while. As boredom set in I looked for flavourful recipes that I could easily turn around even on a rushed weeknight. Dhuli moong dal – yellow moong lentil – to the rescue. The kernel of the whole green moong bean, this yellow lentil needs little preparation, and can be transformed easily into tender, crispy, delicious mini pancakes stuffed with cauliflower and corn.
Moong Dal Pancakes || Easy Lentil Recipes
Soaked yellow lentils ground into a batter make a great blank canvas for more flavours. Add in your family’s favourite vegetables or perhaps those that they just won’t eat, and you have a healthy wholesome meal.
Real Life Kitchen Tips
- Rinse the dal a couple of times to wash the dust. Dry lentils can be stored on the shelves for a long time but you do want to get the dust off.
- Soak yellow lentils for 1-2 hours in water. If you’re running out of time then stick the bowl in the fridge, and tackle it the next day…or the day after. I’ve left soaked dal in the fridge for three days and continued the recipe.
- Or you could grind the dal and save the ground mixture in the fridge. Did I say this lentil recipe was easy?
Lentils make a great base for flavours, and this easy lentil recipe even more so. Adding cauliflower and corn works very well though I have made it differently in the past depending on what I have available in my fridge. So here goes.
- One cup of soaked Yellow Moong Dal
- 1/2 cup of Rice flour
- 1/2 tsp Baking powder
- 1/3 tsp Black pepper
- 1 tsp Coriander powder optional
- 1/2 tsp Cumin powder optional
- 1 cup of grated Cauliflower
- 1/2 cup Corn
- 1/2 tsp Salt
- Enough oil for the pan
Grind the soaked moong dal till it's a little grainy. Add a couple of tbsp of water to help the mixer.
Add in the rice flour, spices and baking powder.
Add in the grated cauliflower. Stir. Add in salt.
Heat the pan on medium.
Add enough canola oil to help the pancakes move around.
Once the oil is hot turn it to just below medium.
With a tbsp spoon the mixture into the pan.
Cook for about 4-5 mins on both sides.
Serve with hummus or spicy sour cream