INGREDIENT

1/2 cup moong dal (without skin yellow one which is split moong)

1/2 cup chana dal ( splits chickpeas)

1/2 cup Toor  dal ( splits pigeon peas)

1/2 cup green moon dal ( splits moong )

1/2 cup rice basmati or long green ( optional)

you can see in the picture all dal and basmati rice

Or if you want you can use this ondhawa mix flour,  you can buy from Indian grocery store ( just keep the same amount 2 cups)

3/4 teaspoon baking powder

1/2 teaspoon fruit salt ( which is call ENO too )

1 cup wash and finely chopped baby spinach

1/2 cup wash and shredded carrots

3/4 cup all colors bell pepper wash and finely chopped

1/2 cup cabbage wash and finely chopped

1/2 cup coriander leaves wash and  chopped

2  1/2 tablespoon fresh lemon juice

2 teaspoon crushed cumin

1/2 teaspoon ajwain (Carom) seeds

1/2 teaspoon turmeric powder

1 green chili wash and chopped ( totally optional)

salt to taste

FOR TEMPERING:

2 1/2 tablespoon oil corn or canola / or your choice

1 teaspoon Mustard Seeds

1/4 teaspoon fenugreek seeds

1 teaspoon cumin seeds

1/4 teaspoon ajwain (carom) seeds

METHOD

1: Mix all dal and rice in a bowl and wash them 3 or 4 times, until water comes out clean. Then soak them three or four hours, then put in strainer and rinse with clean water.

2: Then blend all lentils mixture in a blender, adding some water, keep batter little thick then pancake mix, add salt, two tablespoons fresh lemon juice, cumin seeds, and ajwain seed mix all well and cover with the dish and keep one hour.

this is batter it will look like this with all veggies

3:Put nonstick pan on stove medium heat-and let get hot. Meanwhile, add most of the veggies to the batter and add coriander leaves . Keep some veggies to use on top and coriander leaves to garnish. Heat oil in a pan and add the ingredients for tempering. Once they crackle, pour into the mixture and mix well. Add baking powder and fruit salt, hand mix for two minutes.  Brush the pan with a little oil and pour your batter into it and spread evenly.

4: Take the remaining veggies and mix in the leftover lemon juice and a little salt.  Spread the veggies around on top and cover. Cook for 15 minutes on medium-low heat. It is cooked when a toothpick comes out clean. Garnish with coriander leaves cover for a minute and turn the stove off. Let cool before cutting and serving.

It is ready to eat for lunch or a light dinner.

Note: This is Allergy Friendly, Vegan, Gluten Free, Dairy Free and Nut Free.