Mas Ko Bara (Black Lentil Pancake - Egg-Free)

Ingredients

• 1 cup Black lentils (urad dal)
• 1 inch Ginger
• 3 cloves Garlic
• 1-2 small Green chilies
• 1/2 tsp Cumin seeds
• 1 tsp Salt
• 3 tbsp Oil (for frying)

Instructions

1. 1Place the 1 cup of black lentils in a bowl and cover with plenty of water. Let them soak overnight. The next day, drain the soaked lentils thoroughly.
2. 2Combine the drained black lentils with the 1 inch of ginger, 3 cloves of garlic, 1-2 green chilies, 1/2 tsp of cumin seeds, and 1 tsp of salt in a blender or food processor. Blend until you have a smooth, thick paste. If the paste is too thick to blend, add a tablespoon of water at a time until it reaches the desired consistency.
3. 3Place a 10-inch non-stick skillet over medium heat. Add 1 tablespoon of the 3 tbsp of oil to the skillet and let it heat until it shimmers, about 1-2 minutes. The oil should be hot enough that a drop of batter sizzles immediately.
4. 4Pour about 1/4 cup of the lentil paste into the hot skillet, using the back of the ladle to spread it into a circle about 6 inches in diameter, like a pancake. Cook for 3-4 minutes, until the edges start to look dry and the underside is golden brown.
5. 5Carefully flip the pancake using a spatula. Add another 1 tablespoon of the 3 tbsp of oil to the skillet around the edges of the pancake. Cook the second side for another 3-4 minutes, until it is also golden brown and the pancake feels firm to the touch.
6. 6Remove the cooked pancake from the skillet and place it on a plate lined with paper towels to absorb any excess oil. Repeat steps 3-5 with the remaining lentil paste and the last 1 tablespoon of oil, cooking the pancakes one at a time, until all the batter is used.
7. 7Serve the Mas Ko Bara hot.

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