Bara (Black Lentil Pancake)

Ingredients

• 1 cup Black Lentils
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1/2 teaspoon Cumin Powder
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Red Chili Powder
• 1/2 teaspoon Salt
• 3 tablespoons Oil (for frying)
• 2 tablespoons Chopped Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of black lentils in a bowl and cover them with water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked black lentils. Put the drained lentils into a food processor or grinder and blend them until they form a smooth paste.
3. 3Add the 1 tablespoon of ginger, 2 cloves of garlic, 1/2 teaspoon of cumin powder, 1/4 teaspoon of turmeric powder, 1/4 teaspoon of red chili powder, and 1/2 teaspoon of salt to the lentil paste. Mix everything together until well combined.
4. 4Heat the 3 tablespoons of oil in a 25.4 cm non-stick skillet over medium-high heat until the oil shimmers, which is about 175°C.
5. 5Carefully pour about 1/4 cup of the lentil batter into the hot oil. Use the back of a spoon to gently spread the batter into a round pancake shape, about 12.7-15.24 cm in diameter.
6. 6Fry the pancake for 3-4 minutes on the first side, until the edges look set and the bottom is golden brown. Carefully flip the pancake and fry for another 3-4 minutes on the second side, until it is also golden brown and cooked through.
7. 7Remove the cooked Bara from the skillet and place it on a plate lined with paper towels to absorb any excess oil. Repeat steps 5-7 with the remaining batter to make more pancakes.
8. 8Garnish the Bara with the 2 tablespoons of chopped cilantro. Serve hot.

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