Dhal and Spinach Pancakes
Serves 5 (1 piece per serving)
100g dried yellow split peas or lentils
5g peeled fresh ginger
1 clove peeled fresh garlic
1g cumin seeds
Pinch ground turmeric
½ tub low fat plain yogurt (60g)
½ cup blanched spinach (30g)
1 tablespoon olive oil
Soak the split peas or lentils in hot water for 2 hours.
After they have soaked drain and discard the water.
Blend all listed ingredients together in a blender to create a very smooth puree.
Heat a large non stick pan with oil.
Pour approximately 90g of batter into skillet and spread out with the back of a ladle or a crepe trowel to about 5mm thick.
Cook until both side is brown the the pancake has cooked though
Keep warm for serving.
Calorie, kcal 498
Carbohydrate, g 49.9
Protein, g 31.8
Fat, g 18.6
Dietary Fibre, g 4.2
Ms. Celeste Lau is a Dietetics Manager, Sunway Medical Centre. Celeste received her credential in Master in Dietetics from Australia. She is a member of Malaysian Dietitians’ Association, member of Nutrition Society of Malaysia, member of PENSMA. She is one of the committee members in MNT Guidelines for Cancer in Adults, Malaysia. She conducts talks, workshops and writing journals to some health magazines. Her special interest is in children health and critical care.