Savoury Mung Bean pancakes by Indian cook Mallika Basu

Whole green Moong bean chilla are a protein-packed version of these North Indian pancakes that puts the nutty lentils and warming spices to the best use. It requires little skill set and make for a very healthy and punchy breakfast/brunch.

With Shrove Tuesday approaching, what better timing to get creative with lentils and pancakes?

My tip for getting your whole moong chilla into a beautiful even shape is to use a dinky egg pan. That way, the batter can’t really spiral out of control, and you end up with a neat pile of stacked pancakes. Another tip is to use oil spray. I found a blended coconut oil and vegetable oil spray. If you can’t hold of this readymade, just buy an oil spray container and fill it up with your choice of grease. Just be careful handling the bottle as if it goes too greasy outside it’ll slip and slide in your fingers.

Ingredients (makes 12 small pancakes)

• Half cup Whole Green Moong lentils

• Half inch peeled ginger

• 1 tsp lemon juice

• 1 tbsp chopped fresh coriander

• 1 long green chilli

• Salt to taste

• Oil as needed

Method

Wash the lentils well and leave to soak covered in a cup of cold water overnight. When you’re ready to eat, blend the lentils with their water, another quarter cup of water, the ginger, the green chilli and coriander until smooth. Taste for salt and add to your preference.

Now, bring a small non-stick egg pan or frying pan to high heat. Then lower it to a low medium. You want the chillas to cook through and be crispy. Too high and they’ll be raw inside, and too low and they won’t be crispy.

Next, spray/drop oil onto the pan – enough to lubricate it. I used an egg pan, so I used half a teaspoon, then spooned in 1.5 tablespoons of the batter, swirled it around until beautifully circular and cooked for a minute. When the top is solid, spray with another drop or two of oil and flip over for another minute. You can press the chilla gently with your spoon to help it cook evenly.

Then remove and restart the process until all your batter is used up.

Serve the whole moong chilla pancakes hot, liberally dunked in your favourite spicy chutney. I whizzed a handful of coriander, some natural yoghurt, green chilli, salt and lemon juice to make mine. No recipe, just let your taste buds guide you.

Mallika Basu is a London-based food writer, cookbook author and cookery personality; quickindiancooking.com. Follow her on Twitter @MallikaBasu_ and find more of her recipes for the Evening Standard here.