Sri Lankan Turmeric Pancakes with Fragrant Coconut Dahl, Potato Curry & Aubergine Relish
100g plain flour (Gluten free flour would work just as well for this)
2 large eggs
300ml coconut milk (not from a can but dairy replacement coconut milk from a carton)
3/4 tsp turmeric powder
1 tbsp melted coconut oil
Place the flour and turmeric powder into a bowl. Make a well in the centre with a wooden spoon and crack in both eggs. Begin to slowly stir in the centre of the flour - encouraging the flour to gently fold inwards and start to create a paste. When it starts to get too thick gradually begin to start adding the coconut milk in. Do this gradually until all the flour and liquid are combined and you have a batter. You are looking for a thin consistency, a double to single cream consistency.
Place a frying pan onto a medium heat with a little coconut oil and heat. Using a ladle, spoon some batter into the pan and tip the pan around to get an even coating. Place back onto the heat and cook for a minute or two. Flip and do the other side
250 red split lentils
1/2 onion sliced
3 cloves garlic sliced
2 tsp turmeric
1 tsp chilli powder (I recommend tasting your chilli powder before as heat can vary between brands)
2 tsp curry powder
10 curry leaves (optional)
400ml coconut milk
100ml water, then another 100ml later to loosen if needed
1 tsp salt
Wash the lentils thoroughly in a sieve.
Mix the onion, garlic, curry leaves and spices with the lentils in a saucepan and pour over the coconut milk and water.
Place on a hob and bring up to a boil and then a simmer. Place the lid on until the lentils are cooked (approx 15 minutes). Its a good idea to check half way though to make sure the lentils are not sticking and add more water if it's looking dry. If you cook for longer the lentils with break down more - resulting in a smoother, creamier dhal. Season and taste.
This dhal is dellicious with a fried egg on top for a light lunch and freezes brilliantly.
1 potato peeled and cut into inch pieces (approx 290g)
1 onion sliced (approx 100g)
1 tsp turmeric powder
5 curry leaves
1 can coconut mik (approx 400ml)
a generous pinch salt (1/2 teaspoon at least)
Squeeze juice of a lime to taste (optional)
Place all the ingredients into the pan (except the lime) bring to a boil, then down to a simmer and place the lid on. Cook for 20-30 minutes until the potato is cooked through and tender and the sauce is a deeper thick gold. Remove lid and squeeze in a little lime to taste
Brinjol Moju (Sweet Aubergine relish)
350-500g aubergine - cut into quarters length ways and slice thinly - approx1/2 cm
2 cloves garlic finely chopped
thumb sized piece of ginger, peeled and finely chopped
2 tsp dijon mustard
2 tbsp cider vinegar
2 onions cut into chunks/ wedges
2 tbsp mango chutney (we love Geetha's)
2 tbsp dark muscovado sugar
3 fresh chillis, split lengthways - again check their heat before cooking and adjust to the level of heat you like
2 tomatoes, half slices
Salt to taste
First start by deep frying the aubergine in batches until crisp and browned. To do this you will need to fill a saucepan with a third of frying. You want the oil nice and hot (for deep frying this is usually around 170/80 degrees) - you can use a thermometer for this or alternativey use white bread and place small pieces into the oil nd watch how quickly it takes to brown. When ready add the aubergines and brown and crisp.
Drain onto kitchen paper, lightly salt (this gets rid of excess oil) and set aside.
Meanwhile get everything else prepped and ready to go.
Place a large sauté pan or saucepan onto the hob with a little oil and saute the garlic and ginger, then add the mustard, vinegar and onions, mango chutney, sugar and chillies stir well and cook for about 5 - 10 minutes.
Next add the aubergines back into the pan and stir together - cook for a couple of minutes.
Finally add the fresh tomatoes and season to taste.
This is utterly delicious as a side chutney.
Assembling your Pancakes
For these knockout pancakes we suggest adding a little dollop of dhal, aubergine relish and some of the potato curry on top of your pancake, add a small spoon of live yoghurt and a generous sprinkling of coriander.
Roll up and enjoy something different this pancake day x