Home Cooking 8

Indian Lentil Rice Pancakes and Squash Soup

oakjoan | Oct 20, 200512:07 AM

Tonight I made pancakes from a batter that I started Tuesday night. I found the recipe in a drawer where I shove recipes I've found online and printed...it's bursting at the seams and takes me about a week to find something I'm looking for. This one came from the website of somebody named Dr. Neal Pinckney's Healing Heart Foundation. Wasn't particularly looking for heart-healthy tips, but what could be bad about those? I'm setting out the recipe below but you can Google and retrieve it from the web.

1 cup lentils (recipe says any kind, but I don't know if French Puy lentils would work - I used orange).

2 cups brown rice (I used organic brown basmati)

Rinse the rice and lentils and then put into a bowl and cover with water. Leave overnight.

Next morning, drain the mixture and blend into a "semi-course paste", adding water as necessary. I did it in batches. After making the batter - I left it covered on the counter until I got home from work.

Tonight I mixed in a little more water - it should be very thick, and added about 3/4 of an onion, sliced thinly and then chopped, a few cumin seeds, some salt, some grated fresh ginger, garlic, and a little homemade curry powder.

The recipe said one could add spinach and jalapenos. I had neither but did have some escarole. I chopped a few leaves up and stirred them into the batter.

You drop a ladleful of the batter into a heated frying or non-stick pan (I used non-stick since I wasn't sure about whether they'd stick to a regular). Immediately after dropping the ladleful, you move the batter around, expanding it with the back of the ladle. It's not hard, but the batter is pretty thick.

I served them with sauce made of yogurt, garlic, mint, minced scallions and a couple of dollops of black and yellow mustard seeds, cumin seeds and coriander seeds I heated in some oil until they started to pop. I thought I had cilantro, but nooooo.
Turned out deelish. They looks sort of like Korean pancakes and some mung bean pancakes I've made in the past.

I also made some soup by sauteeing some chopped onions, garlic and then adding a half of a squash(in my organic box from Full Belly last Friday)skinned, seeded and chopped into large chunks. I also added a chicken bouillon cube to the soup as I had no broth. Then I threw in some fresh curry leaves (this was the magic ingredient - fantastic). Simmered the soup while I made the pancakes and then took my Braun immersion blender to the soup to puree part of it and leave chunks, too.

My husband was raving about it and he was right. It was delicious.

Mark Bittman, when asked what the next big food trend would be, said "Indian food, but I've been saying that for 20 years!" I agree. It's my favorite cuisine and I don't understand why it isn't all the rage.

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