Red lentil pancakes with chicken and green mango and raita

For a stylish and distinctive meal try David Massey's recipe for Indian lentil pancakes served with a tangy chicken dish
By David Massey
Red lentil pancakes with chicken and green mango and raita
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus overnight soaking and fermenting
  • Effort: medium

Ingredients

main

  • 150 g long grain rice
  • 50 g Puy lentils
  • 250 ml warm water
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/2 ground pepper
  • 2 tbsp vegetable oil
  • wedges of limes, to garnish
  • sprigs of coriander, to garnish

For the chicken and green mango:

  • 4 chicken breast fillets, cut into chunks
  • 1/4 tsp nigella seeds
  • 1 tsp fresh ginger, grated
  • ½ tsp garlic, crushed
  • 1 tsp chilli powder
  • 1/4 tsp turmeric
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 green mango, peeled and thickly sliced
  • 2 tbsp vegetable oil
  • 2 onions, sliced
  • 4 curry leaves
  • 300 ml water
  • 2 tomatoes, quartered
  • 2 green chillies, chopped
  • 2 tbsp coriander, chopped

For the raita:

  • 225 g plain yogurt
  • 1/2 cucumber, peeled and diced
  • 1/4 tsp ground cumin
  • 1 small bunch of fresh mint, finely chopped
  • lemon juice, to taste

Method

1. First prepare the pancakes. Place the rice into a bowl with the lentils and cover with the warm water. Set a side and leave to soak overnight.

2. Drain off the water and reserve. Place the lentils and rice in a food processor and blend until smooth. Add in the reserved soaking water and blend until well-mixed.

3. Pour the lentil mixture into a bowl and set aside for 8 hours to ferment.

4. Meanwhile, prepare the chicken and mango. Place the chicken, onion seeds, ginger, garlic, chilli powder, turmeric, salt and ground coriander in a bowl and mix well.

5. Add in the sliced mango.

6. Heat the oil in a wok and add in the onion. Fry, stirring often, until golden.

7. Gently mix in the curry leaves.

8. Add in the chicken and stir-fry briskly until whitened. Add in the water, tomatoes and chillies.

9. Bring to the boil, reduce the heat and simmer for 12-15 minutes, stirring often, until the water has been cooked off. Garnish with the chopped coriander just before serving.

10. To make the raita, mix together the yoghurt, cucumber, cumin, mint and lemon juice and set aside.

11. To cook the pancakes, stir in the salt, turmeric, black pepper and coriander just before frying.

12. Heat a heavy-based saucepan over medium heat and add in the oil.

13. Add 2-3 tablespoons of the lentil batter to the pan, spreading it evenly over the base using the back of a spoon.

14. Fry for 1-2 minutes until set, then flip over and fry until golden brown. Remove and keep warm.

15. Repeat the process until all the batter has been used up.

16. Serve the pancakes with the chicken and green mango and the raita, garnished with lime wedges and coriander sprigs.

Rate This Recipe

1
2
3
4
5