6 oz (180 g) mungdhal (dried split mung beans)
5 small green peppers, finely chopped
1/2 - 1 green chilli pepper, finely chopped
generous pinch baking powder
3 tbsp Greek yoghurt
1 thin piece fresh ginger, peeled and finely chopped
3 1/2 oz (100 g) cooked green peas
1 1/2 tbsp ghee (clarified butter)
1 tsp cumin seeds
2 tbsp chopped coriander leaves
4 tbsp sunflower oil
salt and pepper
5 small green peppers, finely chopped
1/2 - 1 green chilli pepper, finely chopped
generous pinch baking powder
3 tbsp Greek yoghurt
1 thin piece fresh ginger, peeled and finely chopped
3 1/2 oz (100 g) cooked green peas
1 1/2 tbsp ghee (clarified butter)
1 tsp cumin seeds
2 tbsp chopped coriander leaves
4 tbsp sunflower oil
salt and pepper
method
1. Soak the mung dhal (yellow or cream Indian pulses) in a large bowl of cold water overnight. Drain the next day. Remove the stalk, seeds and inner membrane from 3 of the peppers, and process with the mung dhal in a food processor or blender with 2 tbsp cold water until they form a thick, soft puree. Stir in the baking powder, yoghurt and a pinch of salt. Make the green pea filling.
2. Mash the peas coarsely with a fork or a potato masher. Chop the ginger with the remaining 2 peppers and the remaining chilli pepper. Heat the ghee in a small frying pan and stir-fry the cumin seeds over a gentle heat for a few seconds.
3. Add the peppers, chilli and ginger, fry gently for 1 minute, stirring, then add the mashed peas and a small pinch of salt. Stir over a low heat for 1 minute. Add the chopped coriander, mix well and remove from the heat.
4. Heat 3 tbsp oil in a 6 in (15-cm) non-stick omelette pan; when it is very hot, spoon 3 - 4 tbsp of the lentil mixture into the pan; spread the mixture out with a non-stick spatula to form a thick round cake about 2 1/2 - 3 in (7 - 8 cm) in diameter; make a small hole in the centre before the cake has time to set.
5. Place 1 heaped tsp of the filling in the centre of the cake, and press to flatten. Fry for
2 minutes then turn and fry for a further 1 - 1 1/2 minutes. Take out of the frying pan, keep hot on kitchen paper while you repeat the procedure until all the lentil mixture and pea filling is used up.
2. Mash the peas coarsely with a fork or a potato masher. Chop the ginger with the remaining 2 peppers and the remaining chilli pepper. Heat the ghee in a small frying pan and stir-fry the cumin seeds over a gentle heat for a few seconds.
3. Add the peppers, chilli and ginger, fry gently for 1 minute, stirring, then add the mashed peas and a small pinch of salt. Stir over a low heat for 1 minute. Add the chopped coriander, mix well and remove from the heat.
4. Heat 3 tbsp oil in a 6 in (15-cm) non-stick omelette pan; when it is very hot, spoon 3 - 4 tbsp of the lentil mixture into the pan; spread the mixture out with a non-stick spatula to form a thick round cake about 2 1/2 - 3 in (7 - 8 cm) in diameter; make a small hole in the centre before the cake has time to set.
5. Place 1 heaped tsp of the filling in the centre of the cake, and press to flatten. Fry for
2 minutes then turn and fry for a further 1 - 1 1/2 minutes. Take out of the frying pan, keep hot on kitchen paper while you repeat the procedure until all the lentil mixture and pea filling is used up.
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