I address this recipe as ‘moong dal pan cakes for flu/cough/cold’ because I discovered this recipe while planning a menu for my son who was sick with cold and cough. I wanted him have a dish which he finds appetizing during sickness as well as help his sickness. The three tastes that balance Kapha element (which has gone out of balance when you suffer from flu) are pungent, bitter and astringent.
In this recipe, each of these three tastes are added to balance the Kapha.
- The moong dal and diakon radish have astringent taste,
- Fresh methi leaves are bitter while
- Ginger, ajwain seeds, thai chilli, pepper fill in for pungent taste.
Lauki is tridoshic and an excellent tonic for liver to help with your fever. Carrots impart great color to the dish. Turmeric is anti-inflammatory, antibacterial, healing and much more.
Moong dal is very easy to digest making it a perfect ingredient for your sick body which deserves a break from hard work during this time.
This dish is truly an example of taste is just a delicious byproduct of applying Ayurvedic principles to food to balance/heal the body!
Makes : 12-15 pancakes
Time:
Soak moong dal: overnight /minimum 3 hours
Preparation: 20 minutes
Cooking : 12 minutes
Ingredients:
1 cup green split moong dal
1 tsp whole coriander
1/2 tsp cumin seeds
1/4 tsp whole black pepper
3/4 cup grated white daikon radish
1/2 cup grated lauki
1/4 cup grated carrots
2 tbsp minced fresh fenugreek leaves
1 tbsp freshly grated ginger
1 tsp minced green Thai chili (optional)
1/4 cup finely chopped cilantro leaves
1 tsp salt
1/4 tsp turmeric
1/2 tsp ajwain
2 tsp extra virgin olive oil
2 tbsp ghee for cooking pancakes on griddle
Preparation:
1. Wash and soak green split moong dal.
2. Rinse the soaked moong dal and grind it to a medium consistency batter.
3. Roast the whole coriander, jeera and pepper until they turn a shade darker. Allow them to cool and finely grind together to obtain a masala.
4. Add the above masala, diakon radish, lauki, carrot, fenugreek leaves, ginger, Thai chili, cilantro, salt, turmeric, ajwain, olive oil into the batter. Mix well.
5. Heat your griddle/tava on a medium flame. Spread the pan cake batter on the griddle. Apply ghee as required. Flip the pancake once the surface touching the griddle is brown. Cook the other side. Take the pancake off the griddle and serve hot with a dip and/or a soup.