Finger-licking good, literally, Indian-style moong dal chilla pancakes which I serve with a spicy vegetable stir-fry. I say literally as I like to eat this with my fingers - breaking off a piece of chilla pancake and using it to scoop up some veggie stir-fry.
Moong dal are halved and hulled mung beans. While whole mung beans needs to be soaked and then rinsed before cooking, moong dal does not.
You do need to soak the moong dal for the pancake batter though, for at least an hour until most of the water has been absorbed.
Both types are very nutritious, rich in protein, fibre and several important vitamins and minerals. Whole mung beans contains more fibre but moong dal has the advantage of being more easily digested by our bodies (and thus produces less gas).
If you can't get hold of moong dal (I buy it in health food shops) you can replace it with yellow split peas.
I use gluten-free buckwheat flour for the batter but you can swap that for gram (chickpea) flour, which is also gluten-free.
I add four very nutritious vegetables to my stir-fry - sweet potato, beetroot, broccolini/tenderstem broccoli and kale.
Broccolini and kale are part of the highly nutritious cruciferous vegetable family. Both are low-calorie, low-GL carbohydrates and packed with healthy nutrients and fibre. These days I add them to a lot of different types of food - both raw in things like smoothies and home-made pesto and as a last minute addition to curries, soups, casseroles and stir-fries.
I make the stir-fry first and leave it to the side while frying the moong dal chilla pancakes. Once all the pancakes are ready, I quickly reheat the stir-fry.
For the chilla pancakes:
200g, 7oz, 0.9 cup moong dal (or use yellow split peas)
250ml, 8.5fl oz, 1.1 cup water
1 tablespoon grated fresh ginger
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne chilli powder (optional)
1 teaspoon salt
large handful fresh coriander/cilantro, leaves and stalks
50g, 1 3/4oz, buckwheat flour - or use gram (chickpea) flour
coconut oil for frying
For the stir-fry:
1 1/2 tablespoon coconut oil
1 large sweet potato - pealed and coarsely grated
1 large raw beetroot - pealed and coarsely grated
200g, 7oz broccolini/tenderstem broccoli - finely chopped
100g, 3 1/2oz kale - tough stems removed and chopped
1 teaspoon each of ground ginger, ground coriander, ground cumin and smoked paprika
1/2 teaspoon salt and some black pepper