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The Mighty Bean, dal pancakes-min

Dal pancakes

Lentil pancakes make a perfect vegetarian starter

Course Starter
Cuisine Asian
Keyword Dhal, Lentil, vegetarian
Prep Time 1 hour 10 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 75 kcal
Author Judith Choate


  • 1 cup red lentils or yellow split peas
  • 1/2 cup vegetable stock I used Marigold bouillon
  • 1/2 cup onion chopped
  • 1 tbsp fresh ginger minced
  • 1 tbsp garlic minced
  • 1 tsp hot green chilli minced
  • 1/2 tsp ground cumin
  • 1/4 tsp ground turmeric
  • salt to taste
  • 1/4 cup full fat yoghurt
  • 2 tbsp spring onions, white and green part minced
  • 2 tbsp coriander finely chopped
  • 2 tbsp flat leaf parsley finely chopped
  • clarified butter (ghee) for frying I used a mild olive oil
  • yoghurt or chutney for serving optional


  1. Pour the lentils into a bowl and cover with very hot water. Set aside for an hour.

  2. In the meantime prepare the chopped onion, garlic, ginger, chilli and herbs

  3. After an hour, drain the lentils and put into the bowl of a food processor along with the vegetable stock, onion, garlic, ginger, chilli, cumin, turmeric and salt. Process for 3 minutes or until well blended and frothy.

  4. Decant the mixture into a mixing bowl and add the yoghurt and chopped herbs. Mix well.

  5. Heat a frying pan with a generous layer of butter or oil. When the butter or oil is very hot, lower the heat to medium-high and drop in enough batter to make a pancake about 10-12 cm. If your pan is very large you can make a few at a time. Keep them warm while you complete the rest in batches.

  6. Fry the pancakes for 2 minutes on each side. You want the underside to be browning before you flip it over.

  7. Serve warm with some yoghurt or chutney or make a relish of your choice.