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Pesarattu (Lentil Pancakes)

Ingredients

• 1 cup split green mung beans
• 1 tablespoon minced ginger
• 1 teaspoon kosher salt
• 1 small Indian green chile or serrano chile, finely chopped
• 1/4 cup vegetable oil
• 15 curry leaves, torn into 2 or 3 pieces each
• 1/2 medium red onion, finely diced

Directions

1. In a bowl, soak the mung beans in 2 cups water overnight.
2. Drain and rinse the mung beans, then transfer them to a blender and add the ginger, salt, green chile, and 1 cup water.
3. Blend into a batter.
4. Transfer the batter to a bowl.
5. In a nonstick skillet over medium-high heat, warm 2 teaspoons of the oil.
6. Once the oil begins to shimmer, pour 1/3 cup of the batter into the skillet, spreading it out to make a thin, 7- to 8-inch pancake.
7. Sprinkle a few curry leaf pieces and 2 teaspoons of the onion over the top of the pancake.
8. Reduce the heat to medium and cook the pancake, 3 to 4 minutes.
9. Flip the pancake and cook for 3 to 4 minutes.
10. Flip the pancake one more time and cook for another minute.
11. Sprinkle the finished pancake with salt, then transfer to a plate.
12. Repeat with the remaining batter, curry leaves, and onion, adding 2 teaspoons oil to the pan each batch.

Attribution