Nepali Bara Black Lentil Pancakes with Tomato Achar

Ingredients

• 180 g split black lentils, soaked for 20 minutes
• 1 small shallot, roughly chopped
• 2 garlic cloves
• 1 tsp grated ginger
• 1/2 tsp cumin seeds
• 1/2 tsp salt
• 3 tbsp neutral oil, divided
• 2 ripe tomatoes, diced
• 1 small green chile, minced
• 1 tsp ground coriander
• 1 tsp lemon juice
• 2 tbsp chopped cilantro

Steps

1. Soak the lentils for 20 minutes, then drain them thoroughly while you prepare the tomato achar ingredients.
2. Blend the lentils, shallot, garlic, ginger, cumin, salt, and 60 ml water to a thick spoonable batter; rest it for 10 minutes.
3. For the achar, heat 1 tablespoon oil, cook the tomato, chile, and coriander for 6 to 8 minutes until jammy, then stir in lemon juice and half the cilantro.
4. Heat a nonstick skillet over medium heat with a thin layer of oil. Spoon in half the batter and spread it into a 12 cm pancake.
5. Cook each bara for 3 to 4 minutes per side until deeply golden and cooked through; repeat with the remaining batter.
6. Top the hot pancakes with tomato achar and the remaining cilantro, and serve immediately.

Allergen note: Contains sesame if using sesame oil. Check spice blends for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.