Life has been crazy lately. There's work, increasingly hectic but rewarding. There's housework, which never ends. There's paperwork, which I hate. And there is the cold, blanketing everything, making simple pleasures like walking to work almost impossible. ( I tried, and sprained my ankle.)
No wonder most of my patients get depressed this time of the year.
Anyway, those were all my excuses for not keeping in touch. Here's a recipe for mung pancakes. They are savory, they are golden, they can be stuffed with anything you like. In short, they are perfect.
Make pancakes They won't fluff up like regular pancakes, and will be a bit thicker than French crepes. Crisp on the outside and relatively soft inside. 1 cup of dal will make about 6.
For the stuffing, I heated 1 tbsp of oil, added cumin, coriander, turmeric, red chilli powder, 1 cup of thawed frozen peas and 1/2 a cup of crumbled paneer (cottage cheese). Then I stirred it around for about five minutes and seasoned it with salt and pepper. Add a few tablespoons of stuffing to each pancake and serve them with any kind of chutney/salsa/ketchup.