1⅓ cups split red lentils
½ teaspoon salt
½ teaspoon dried turmeric
neutral oil such as rapeseed, for cooking
2–3 stems curry leaves (about 32–40 leaves)

View the recipe collection here


1.Put the lentils, salt and turmeric in a blender with 500ml water and leave to soak for at least 1 hour.
2.Blend for 30 seconds, rest for a minute then blend for another 30 seconds to a batter.
3.Heat a non-stick frying pan over a medium-high heat.
4.Add a little oil, then wipe off with a paper towel.
5.Arrange 4-5 curry leaves in the middle of the pan and pour about 2 tablespoons of batter over the leaves, swirling the pan to make an even pancake about 14cm diameter.
6.Cook for about 2 minutes until just browning and set on top then flip and cook for a further 2 minutes.
7.Repeat with the remaining curry leaves and batter.
8.Eat immediately or wrap in foil and refrigerate for up to 3 days, then reheat in a warm oven.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles