This pan-fried dish pairs green chili, finely chopped with peanut butter, unsweetened, split moong dal, dry and ginger, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
83g split moong dal (yellow), dry288 kcal
7g ginger, grated6 kcal
5g green chili, finely chopped2 kcal
2g cumin seeds8 kcal
3g salt0 kcal
14g neutral oil124 kcal
37g peanut butter, unsweetened218 kcal
14g lemon juice4 kcal
167g water0 kcal
Cooking instructions
split moong dal (yellow)water
Soak split moong dal in plenty of water for 3 to 4 hours, then drain well.
split moong dal (yellow)gingergreen chilicumin seedssaltwater
Blend soaked dal with ginger, green chili, cumin seeds, salt, and about 120 ml water to make a smooth, pourable batter.
neutral oil
Heat a nonstick skillet over medium heat and brush with 1 teaspoon oil. Pour in half the batter and spread into a thin pancake. Cook 2 to 3 minutes, drizzle 1 teaspoon oil around the edges, flip, and cook 1 to 2 minutes more. Repeat for the second pancake with remaining batter and 1 teaspoon oil.
saltpeanut butterlemon juicewater
For the chutney, stir peanut butter, lemon juice, and 2 to 3 tablespoons water in a bowl until smooth and spoonable. Adjust salt if needed.
peanut butter
Serve the hot pancakes with the peanut chutney on the side.
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