This dish is comfort food in our family – made by my mother-in-law and recreated in our own way at home.  We enjoy these pancakes for a simple supper meal with tomato, cilantro or coconut chutney and yogurt raita.  You could add a chopped vegetable salad (tomato, radish and cucumber would be traditional) on the side if you like.  To find the split yellow mung beans (moong dal) you’ll need to make a trip to the local Indian grocery – worth the drive if you haven’t already checked it out.  Pick up some bulk spices while you’re there – as cheap as you’ll find anywhere.

Ingredients:

• 1 cup hulled and split mung beans
• 1/4 to 3/4 teaspoon cayenne (optional)
• 1 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon whole cumin seeds
• 2 scallions, roughly chopped
• 2 tablespoon fresh cilantro, roughly chopped
• 1/2 to 1 cup grated zucchini (or other summer squash)
• Canola oil

Method –

1. Pick over and rinse the beans, then soak for 6 to 8 hours in water covering by 4 inches.  Drain and discard soaking water.
2. Put soaked beans into a food processor and blend until paste like.  Add 1/2 cup water, cayenne, salt, turmeric and cumin seeds.  Blend until the mixture is light and completely smooth, adding more water little by little if necessary.  Add cilantro and scallions and process for another few seconds to fully mix.
3. Empty batter into a bowl and stir in grated zucchini.
4. To cook, heat a non-stick or cast iron griddle on medium heat over a stove burner.
5. Spread one teaspoon of oil on the griddle and carefully spread with a paper towel.  Stir the batter well, then ladle about 1/3 cup into the center of the heated pan.
6. Using the rounded bottom of the ladle or a large soup spoon, very gently, using a slow circular motion, spread the batter out from the center to make a pancake that is about 5 inches in diameter and about 1/4 inch thick.  This takes some practice, so don’t be surprised if the first attempt is a bit messy.
7. Drizzle a little oil over the top and along the edges of the pancake.  Let the pancake cook for about 2-3 minutes then turn.  The bottom should be a reddish golden brown color.
8. Cook on the other side for another couple of minutes.
9. Serve immediately with chutney and a simple yogurt raita.