Spiced lentil pancakes
For the pancake batter
225g yellow mung dal (yellow split peas)
2 garlic cloves, peeled and roughly chopped
5g piece fresh ginger, peeled and grated
1 tsp ground turmeric
4 tsp coconut oil
Put the lentils in a colander and wash under cold running water until it runs clear. Tip into a medium bowl, add enough just-boiled water to cover by about 5cm, then set aside for 30 minutes to an hour (alternatively, soak the lentils overnight in cold water).
Drain the lentils, run them under cold water again, then put in a blender with 320ml cold water and the garlic, ginger, turmeric and three-quarters of a teaspoon of salt. Blitz completely smooth, then taste and adjust the seasoning. You should end up with roughly 640g batter; if you have significantly less, top up with more cold water.
Put half a teaspoon of coconut oil in a small, nonstick frying pan on a medium-high heat and, once hot, ladle in about 80g of the batter mix and use the back of the ladle (or a spoon, if that’s easier) to spread it out to cover the base of the pan. Leave to cook for two to three minutes, until the bottom is crisp and golden and the top is almost dry, then use a spatula to lift up the edges gently and loosen the pancake from the base of the pan. Flip over, cook for a minute or two more on the other side, until golden, then transfer to a tray lined with kitchen towel. Fold the paper over to cover and keep the pancake warm while you repeat with the remaining batter and coconut oil.