Ingredients
| 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) |
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Instructions
| 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