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Masala Potatoes on Red Lentil Pancakes Recipe

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4.2 from 57 reviews

Masala Potatoes on Red Lentil Pancakes is a flavorful and nutritious Indian-inspired dish featuring spiced, crispy potatoes served atop delicate, protein-rich red lentil pancakes. This recipe combines fragrant spices such as mustard seeds, cumin, turmeric, and garam masala with creamy vegan yogurt and tangy chutney for a satisfying vegetarian meal that can be enjoyed for breakfast, lunch, or dinner.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

For the Masala Potatoes

  • 650 g / 23 oz raw potatoes (or 500 g / 17½ oz cooked)
  • 15-30 ml / 1-2 tbsp frying oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • salt, to season
  • 8 dry (or fresh) curry leaves
  • 1 tsp ground turmeric
  • 1 tsp garam masala

For the Red Lentil Pancakes

  • 165 g / 1 cup red split lentils, soaked overnight
  • scant 1 tsp salt
  • ½ tsp baking powder
  • 1½ tbsp chickpea (besan) flour
  • OPTIONAL: 1 tsp each cumin, turmeric, coriander and ½ tsp ground chilli powder
  • OPTIONAL: 1 garlic clove
  • OPTIONAL: thick slice of ginger
  • vegetable oil, for frying

For the Vegan Yoghurt / Cream

  • thick vegan yoghurt or sour cream, shop-bought or homemade

For the Cashew Lime Sauce

  • 70 g / ½ cup raw cashews, soaked for 20 minutes in boiling water
  • ½ lime, zest and juice (about 2 tbsp)
  • salt and pepper, to taste
  • about 45 ml / 3 tbsp water

To Serve

  • shop-bought chutney
  • small bunch of coriander / cilantro, chopped

Instructions

  1. Prepare the Potatoes: Peel and dice the potatoes into 1.5 cm / 0.5″ cubes. Boil in salted water until cooked but still firm, about 8 minutes for starchy varieties like Maris Piper. Drain and let cool completely, ideally overnight. You may also use leftover cooked potatoes.
  2. Cook the Masala Potatoes: Heat a cast iron skillet or heavy-bottomed pan on low-medium heat. Add frying oil and black mustard seeds. Allow them to crackle, then add cumin seeds, curry leaves, and a pinch of salt. Fry briefly before adding the cubed potatoes.
  3. Brown the Potatoes: Fry the potatoes, stirring occasionally, until uniformly browned on all sides.
  4. Add Spices: Sprinkle turmeric, garam masala, and additional salt over the potatoes. Stir well to coat evenly, cooking for a few seconds to release the spice aromas. Turn off heat to prevent burning.
  5. Prepare the Lentil Pancake Batter: Drain and rinse the soaked red lentils. Place them in a blender with salt, baking powder, chickpea flour, optional spices (cumin, turmeric, coriander, chili powder), and optional garlic and ginger if using. Add approximately 300 ml / 1¼ cups water (adjust water for preferred batter thickness). Blend until smooth and pourable but thicker than crepe batter.
  6. Cook the Lentil Pancakes: Heat a reliable non-stick or ceramic pan over low-medium heat. Lightly brush the surface with vegetable oil. Pour ¼ cup batter onto the pan and spread into a circular shape using the back of a spoon. Cook for about 3 minutes until the underside is set, then flip. Cook for another 2-3 minutes until cooked through. For crispier pancakes, spread batter thinner and cook a little longer.
  7. Keep Warm: Stack cooked pancakes and keep in a warm oven while cooking the rest to maintain softness and warmth.
  8. Prepare Cashew Lime Sauce: Drain soaked cashews and place in a small blender with lime zest and juice, salt, pepper, and about 45 ml / 3 tbsp water. Blend until smooth and creamy. Double the quantity if using a standard blender.
  9. Assemble the Dish: Place a lentil pancake on a plate, fill with a generous portion of masala potatoes. Add dollops of vegan yogurt or sour cream, spoon over your favorite chutney, and scatter fresh chopped coriander on top. Serve immediately with the cashew lime sauce on the side or drizzled on top.

Notes

  • Soaking the red lentils overnight softens them and ensures a smooth batter.
  • Using cooked leftover potatoes saves time and adds convenience.
  • The addition of garlic and ginger to the batter is optional but adds flavor complexity.
  • Ensure your non-stick pan is well-tested to prevent sticking and breakage of delicate pancakes.
  • The cashew lime sauce adds creaminess and a citrus tang, perfect as a dairy-free alternative to yogurt.
  • Adjust spices to taste based on your preference for heat and intensity.
  • You can substitute chickpea flour with all-purpose flour, but chickpea flour adds authentic flavor and texture.
  • Author: Madelynn
  • Prep Time: 20 minutes (plus overnight soaking for lentils and cooling potatoes)
  • Cook Time: 40 minutes
  • Category: Breakfast, Brunch, Main Course
  • Method: Frying
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/masala-potatoes-on-red-lentil-pancakes-recipe/