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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Moong dal pancakes with peas (Gujerati poore)

I was going on a road trip with some of my karate students to another dojo. They hold their classes in a Hindu temple and we usually have food and social time after the class. They usually provide the food (hosting dojo) but I thought it would be nice for us to bring something too. I spent the day making samosas and making my Naan bread dough (regular and vegan). I didn’t get a chance to actually make the Naan bread on the barbeque as I ran out of time. I made them the next morning and they were great.

The samosas took a lot more time then I thought they would. The samosas were a big hit except they could have been hotter. Next time I will not seed one of the chilis, I will leave them all in. I planned on making the chutney too but there was no time so luckily I had a jar of Indian chutney in the cupboard and took that. Boring but it worked. I also planned on making these pancakes but alas time just wasn’t on my side that day. I made 40-50 samosas and would you believe I forgot to take a picture. They were fantastic and I will make them again real soon and post it when I do.

In the the mean time here is the moong dal pancakes which Belle liked but Hayley didn’t (it wasn’t the taste, she doesn’t like eating pancake type things). I thought they were very good. My second batch had more chilis in it and Belle thought it might be a little much, so here is the recipe for the first batch that did work.

They are usually served with a chutney but I didn’t make one for this meal, just used the bottled one.

Moong dal pancakes with peas (Gujerati poore)
from Indian Cooking by Madhur Jaffrey

1 cup moong dal (yellow lentils) soaked in 1 litre of water for 5 hours, washed and drained
1/2 cup frozen/fresh peas (thawed)
1 inch fresh ginger, peeled and coarsely chopped
6 cloves of garlic, peeled and coarsely chopped
2 fresh green chilies, Cut into 4 pieces
1 tsp fine sea salt
1/4 tsp ground turmeric
1/3 cup water plus 1 tbsp
1 red onion, chopped
2 tbsp cilantro, chopped
1/4 tsp baking soda
vegetable oil

  1. Boil the peas in water and drain.
  2. In a blender combine the ginger, garlic, green chilies, salt, turmeric, dal and 1/3 cup of water plus 1 tbsp of water.
  3. Blend until you have a smooth, light and fluffy batter.
  4. Pour the batter into a medium bowl, add the onion and cilantro.
  5. You can now refrigerate this and make later (up to 24 hours) or…
  6. If making right away add the baking soda now or later when you are going to make it.
  7. Add 1 tbsp of oil to a medium skillet over medium heat (she suggests medium-low but I found medium worked really well).
  8. ** Stir the batter before you make each pancake. **
  9. Using a ladle or spoon, put some batter (about 1/3 cup) in the center of the skillet and with the back of ladle smooth it out so it is about 6" in diameter.
  10. When the edges start to go brown (1 1/2 minutes to 2 minutes) flip the pancake and cook for another minute.
  11. Remove and put on an oven proof plate lined with a paper towel and cover with aluminum foil.
  12. You can pre-heat the oven to 200 degrees F. and put the pancakes in the oven as you make the rest.
  13. Remember to stir the batter before you make the next pancake.

 

 Gujerati Poore

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2 comments to Moong dal pancakes with peas (Gujerati poore)

  • I’ll have to try this. I’ve been using a lot of moong dal. I made some moong dal dosa that turned out very good. Filled it with spicy potatoes. I like eating pancake type things, but not pancakes themselves.

    [Reply]

  • Ward

    Thanks Lyndsey,
    I just did a quick search on your blog for Moong dal and I am going to try the moong dal dosa, for sure. I will try one of the chutneys I was supposed to make a while back and never got around to. Thanks for the great idea.

    [Reply]

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