I made these on a rainy, lazy summer afternoon where we wanted something to munch on. Being January, that something had to be budget friendly and low in carbs. I was actually craving verde (a lentil cutlet) that my gran-in-law makes but unfortunately upon opening my grocery cupboard, all I had a jar of mug ni dhar (split yellow lentils) staring back at me. I love lentils for their versatility and their ability to absorb flavours, but mug ni dhar is the one lentil I call the ugly step sister of the lot. It lacks the smooth, deliciousness of green mugh or the flavour and finesse of masoor. I tried to cook mug ni dhar many times but quite frankly I found it bland and uninteresting, that is until I decided to give this humble lentil a makeover.
These pancake like fritters (is that even a thing?!) are utterly delicious. Don’t over blitz the ingredients in the food processor because you still want to have a bit of texture from the lentils when you bite into the fritters. These yield quite a bit so save extras for breakfast and serve topped with some scrambled eggs.
The sweetcorn can be eliminated, though you might want to add some milk if the mixture is too thick.
If you use a good quality non-stick pan you will just need a light touch of ghee.
The creme fraiche can be replaced with Greek yogurt.