Healthy Lentil Crepes

Letter # 2

Dear Blog,

Wonderful thing happened last weekend that I would love to share.

I am a scientist. Most of my friends are scientists. My husband is a scientist. My very own sister and her husband are both scientists. So, you see, I don't often talk to non-scientists about science. I did once try to explain to my dad what my research is. After about 15 min, he asked me again - "what do you do?" I figured, he did not understand me at all. My PhD adviser used to always say that scientists must be able to explain their work in words that even their grandmother will be able to understand. As simple as it sounds, it is quite a difficult task. See, if your understanding about anything is deep, it is quite a virtue if you can explain it in few words or a few simple sentences without using technical words. For example, if you know a lot about electronics- and if I ask you the question "How do smart phones work?" or if you know a lot about economics and I ask very naively "How does stock market work?", you are a genius in my mind, if you can explain to anyone in a few sentences without using any technical words. Well, I am going on about this because, last weekend, I volunteered to be put up to this test. I, along with my colleague, talked to the general public about what we do as a scientist. It was a lovely experience. From undergraduates looking for a career path to above 70 years old enthusiasts visited my lab to peek into our daily work. I was nervous at first. But, as I started to talk about things I find exciting and interesting, I saw it reflected in their eyes. And you know, how I know that they understood what I said, they asked me questions which made the lab tour so interactive. It was very rewarding.  I can't believe that I have now volunteered to talk about science to general public now on a regular basis. I am excited. And nervous. But more excited.

And by the way, I research is in the area of breast cancer.

Love,
Not-so-crazy-scientist (Thank you, The Big Bang Theory - for making us look so not-crazy and sociable!)

P.S. I love "The Big Bang Theory"

P.P.S. I wonder when I laugh at their jokes if I am laughing at them or they are laughing at me! Hmm.

Now to the promised recipe-

 

 These lentil crepes are made with almost no oil. They are soft, and fold so beautifully.

You need (for about 10-12 crepes)

¼ cup yellow lentils or Moong/Mung dal
¼ cup rice flour (I used Bob's Red Mill's brown rice flour)
¾ cup water
½ inch ginger
½ teaspoon cumin powder
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon cayenne pepper (optional)
pinch of turmeric (optional)
one or two drops of oil

This is how I did it-

Grind the lentils to a smooth paste with ¾ cup water and the ginger. Add all the other ingredients and mix well to make a smooth batter. Taste for salt.

Put your griddle on medium heat. When you griddle is ready, add just one or two drops of oil in the middle. With the help of a clean paper towel, spread that oil all around the griddle. The paper towel will soak most of the oil, but that is what makes these crepes healthy. DON'T throw the paper towel away.

 
Use an ice-cream scoop to pour batter in the middle of the griddle. Use the bottom surface of the ice-cream scoop to slowly spread the batter in circular motion starting from the middle to make a thin crepe. If you find it difficult to spread, lower the heat, so that you get more time to spread before the batter cooks.

Cook the crepe for about  30s to a minute depending on how much heat you are using. When the bottom surface of the crepe is cooked, it will come off the surface cleanly when you flip it. Cook the other side for another minute or two.

Before you pour batter again for the next crepe, just wipe your griddle with the paper towel that soaked up that drop of oil in the beginning. Continue with the wipe, pour, flip with the rest of your batter.

Enjoy warm savory lentil crepes with any curry or some indian pickle or just by itself with some ketchup. They are rich in protein and very filling.

Lentil Dumplings Curry - masoor dal-er borar jhol/jhal

There are very few things that can be enjoyed as snacks and also again in a curry. This is one of them. But, you see, there is a problem. These snacks are so good, that rarely is there any leftover to turn into a curry. Oh, sorry I should have mentioned earlier - I am talking about my delicious Red Lentil Fritters!

If you have tried them already, then you know that it is difficult to resist these little perfect morsels. In fact, I made these 3 times one week, with the hope that once I'll be able to make curry with them. It was the fourth time that I had to keep it away from my husband to be able to make the curry. He wasn't very happy initially when he learnt that I am keeping it away from him. But later, he appreciated my effort saying "I almost forgot what this curry taste like, this is awesome!"

The name "lentil fritters curry" didn't quite seem right. These fritters are crispy outside and soft inside. But once they are dipped in the tomato curry, they soak up the curry with all the flavors of spices like a sponge and become soft pillows. Hence the name "lentil dumplings curry". 

You need (serves 4-6):

Follow the recipe of "Red lentil fritters" to make about 50 fritters.

1 medium sized Russet potato, chopped

1 medium sized yellow onion, diced

1½ tablespoon of fresh ginger paste

1½ teaspoon fresh cumin powder

2 green chilis or red chili powder (use according to your tolerance of heat)

1 medium tomato. chopped

pinch of turmeric

salt

Canola/vegetable oil for cooking

How:

Heat oil in a deep pan on medium heat. Add the green chilis. Add the potato pieces and fry them with salt and turmeric.

When the potato pieces are brownish outside, add the onion, ginger, cumin, (and chili powder), salt to taste, mix well and fry. This may take some time. 

When the onions are soft and cooked and the raw smell of spices is gone, add the tomato. Cook till it is soft and mixed well with everything else. 

Add water to cover the potatoes and simmer till the potatoes are cooked.

When the potatoes are done, add the fritters. Add more water till all the fritters are covered. Don't worry about adding too much water, the fritters will soak all up. Taste for salt and cover with a lid. Wait for 5-10 min.

Garnish with cilantro and serve hot with rice/ indian bread.

Red Lentil Fritters

The clock turns three in the afternoon and I think- snacks!


I am not sure if its me or the bengali in me that thinks snacks = deep fried savory goodies to be had with a nice cup of hot tea or coffee in the afternoon. However, the adult in me knows that its not good to have deep fried food everyday. But, I am too young to give up that, aren't I? Hmm.


How about lentil fritters? They are loaded with protein, doesn't that make them good? Well, I can bake them instead of frying. But doesn't frying make everything taste way better than baked? Don't answer that....


The winter is in no hurry to leave. So, pull that blanket a little closer and snuggle your toes into your socks as you bite into these crispy lentil fritters!

It is quite the Indian custom to beat the cold or the rain with hot tea, fried food, good company and good humor. Unfortunately, San Diego (where I live) neither gets much rain nor gets much cold. Gosh, does that prevent me from savoring these from time to time. NO!

Dunk these in some ketchup or your favorite tomato sauce or cilantro chutney. No need to bite into these 'cause one little one is one perfect morsel. (too many "one"s in one sentence)


There is nothing in this recipe that you won't have in your pantry which qualifies this for an any day recipe. These fritters are quite multi-talented I would say. You can enjoy them as snacks or as appetizers or use them in a curry (will post recipe sometime). These can be very good party food too!

Here come's the recipe:

You need:

¾ cup red lentils

½ cup diced yellow onion

2 green chilies, minced (add more or less according to your tolerance of heat- may substitute with chili powder)

½ teaspoon nigella seeds/kalonji/kalo jeera

salt to taste

pinch of turmeric

pinch of baking soda

½ cup chopped cilantro

Vegetable/Canola oil for frying

Let's cook:

Soak the lentils for 3-4 hours. Grind them to a smooth paste. If using dry lentils (didn't get a chance to soak them-which happens to me all the time) grind them with the help of water to bring it to smooth consistency.

Add all the other ingredients (except oil) and whisk well. [Something I do every time I use baking soda in fried food is that I whisk the batter for a few minutes- I think it helps the fritters to be airy and crispy.]

Put a shallow pan with half an inch of vegetable/canola oil on medium heat.

Add a teaspoon of the batter to the hot oil. Fry on one side for a few minutes and then fry the other side for another few minutes till they are reddish in color.

Soak the excess oil on a paper towel and serve warm with ketchup or chutney.

Use the leftovers (if any) in delicious curry- these fritters become soft pillows soaked in curry- Lentil Dumplings Curry

You may like: Lentil Dumplings Curry

Yellow Lentils with Veggies/ Sabji diye Moong Dal

This is one of my favorite dal recipes. I usually make this every time I have guests at home. It is easy, super tasty and very healthy with all the veggies in it. The touch of coconut at the end add a sweetness which just makes it perfect!

Have it any way- thick and mushy with rice/roti or thin to enjoy it like lentil soup!

There are many types of lentils or dals used in Indian cooking. Besides red lentils or masoor dal, Yellow lentils/ Moong/ Mung Dal is also very commonly used in a Bengali household. Although this recipe is a vegetarian version, moong dal is very commonly made with fish too. This recipe is simple and easy to make. Enjoy!

Ingredients:

¾ cup yellow lentils/moong dal

½ cup carrots chopped

½ cup green beans chopped

½ cup green peas

1 tomato diced

1 dried red chili

1 teaspoon cumin seeds

pinch of turmeric powder

1½ tablespoon ginger paste

¼ cup shredded coconut

salt

sugar (according to taste)

oil for cooking

Method:

Roast the lentils in a deep sauce pan over medium heat until it turns golden brown. It will smell toasty.

Add water and boil the lentils. Keep it thick and mushy and not runny (if you want to serve with rice).  Takes about 20-30 minutes. Otherwise make it thin to enjoy like lentil soup. For soup, boil till the lentils lose their shape. You can also mash them with the back of your ladle.

In the meantime, add oil in another pan on medium heat. Add the cumin seeds, dried red chili, ginger paste, turmeric and fry the spices. Once the raw smell of ginger is gone, add the vegetables except tomato and coconut. Add salt.

After the vegetables are fried along with the spices, add the tomato and stir. Cook for another few minutes till the tomato is soft and mixed with the spices.

Add the boiled lentils. Mix thoroughly. Simmer for a few more minutes on medium heat for the spices to incorporate nicely with the lentils.

Add the coconut. Taste for salt. The coconut will add some sweetness to the lentils but you can add some sugar (I do!) to have a nice balance of salty and sweetness in the final taste.

Garnish with chopped cilantro and serve hot with rice or roti or enjoy just as it is like a soup!