Home Alone with a High Protein Pancake & Peanut Chutney

 I may have done this recipe in various other ways for breakfast. I may have increased this in volume with the addition of whole wheat or besan/chickpea flour. But this recipe is just ideal for me at the moment-Home Alone! This is what I need to get me going.

I had sprouted moong dal lentils at home. I soaked a cup of that in warm water and set it aside while I got the other ingredients ready. Into the grinder I added a bit of ginger, two to three cloves of garlic, a tsp. of cumin seeds, one or two green chillies (as per your preference), chopped a tbsp. of cilantro, a bit of hing/asafoetida, a nice squeeze of lemon juice and half an onion.

 Into the grinder I added the drained moong dal without any water (add later if required to make it to a pouring batter consistency) and adequate salt. Taste and adjust accordingly.

 Once it is ready, grind the entire mix and add water if required to make it a pouring batter. Ladle it onto a nicely greased griddle/tawa and shape it like so with the back of your ladle. Make them like pancakes. Let them cook well, as it cooks through add finely diced onions on a side and press it into the pancake with the spatula. Flip once a side is done. Let the other side cook as well.

Psst...shaping them on the griddle takes a bit of practice. Do be patient and gentle and adjust the flame conveniently! Impatience will lead to a messy mass of the batter.

Peanut Chutney in the making-In a small sauce pan, add a tbsp. of oil and a tbsp. of peanuts, half a tbsp. of chenna dal, a tsp. of cumin seeds, two to three cloves of garlic, a bit of ginger, a green chilly and roast it in that oil. Set aside two dry red chillies soaked in warm water which will be later used when the chutney is being ground. Once the peanuts are sort of light brown add in half a cup of grated coconut and let that also be toasted in the small pan. Once cooled, add that into the grinder along with the soaked red chilly, a bit of tamarind paste and salt. Once ground to a nice paste, you may do a tempering if you desire. I did not. I kept it like so. I did add a dash of  hing to the ground mix. If a tadka/tempering is done it may go into that.

 I had enough for two pancakes and had them with a peanut chutney.

I did have a bit of powdered jaggery on the side as well to dip and enjoy along with the chutney

This is a breakfast dish very rich in proteins. Ideal for those going for their workouts, a run or for the growing youngsters who hate such greens but these can be hidden in the batter and served to them.