Ingredients:

• 2 cups – green moong dal, soaked for 2 hours in water.
• 1 Cucumber
• 1 Onion
• 1 Carrot
• 4-inch pieces – white pumpkin or squash
• 1 Capsicum
• 1/2 cup – cabbage, torn in big pieces
• 3-4 Green chillies
• 1 piece ginger, grated (optional)
• 1/2 tsp – garlic, crushed (optional)
• 1/2 cup – spinach, drained, chopped fine
• 3 tbsp – coriander leaves, finely chopped
• 1/2 tsp – Cumin seeds
• 1/4 tsp – carom seeds (ajwain)
• salt to taste
• 2 tbsp – hot oil
• oil to shallow fry pancakes

Method:

1. Grind drained dal fine, either in a stone grinder or mixie.
2. Use minimal water.
3. Chop all veggies into chunks.
4. Mix and chop fine in a vegetable chopper
5. Chop green chillies very fine.
6. Mix all ingredients into dal, except oil to fry.
7. Beat with hand to blend well.
8. To make pancakes:
9. Add 2-3 tbsp water to batter.
10. Heat a non-stick griddle, spread a ladleful of mixture.
11. Roast on medium low heat, till golden and crisp.
12. Drizzle a little oil to make it crispier.
13. Serve hot with coconut or green chutneys.

Recipe courtesy of Saroj Kering