INGREDIENTS (2 servings):

1 1/4  cups split green mung bean lentils with skin as in picture below:

3/4 cup split black-eyed beans  (chola or chora dal) as in picture below:

 

 

 

7 fenugreek seeds
3 fresh green chilies 🌶, washed and chopped
1 teaspoon cumin seeds
1/2 teaspoon ajwain seeds
5 curry leaves, washed and chopped
salt to taste
1/2 cup cilantro, washed and chopped

METHOD:

1. Combine lentils, split blacked eye beans, and fenugreek seeds in a big bowl.  Wash them well and soak in water for 4-5 hours or overnight.

2.  After soaking, drain the water out of the bowl and rinse mixture with cold water.  Transfer the mixture to a blender.  Add green chilis, cumin, ajwain seeds, curry leaves, and 1/2 of the cilantro with 1/2 cup of water to start.   Add salt to taste.  Blend together.  The mixture should be thick and lumpy, not too watery.

View video of consistency/thickness of batter

1.   Fill a pot half-way with water, cover completely with a steel plate or baking dish and boil.  Spread the batter, 1/8 of an inch in thickness, onto the exposed side of the plate which is directly over the boiling water. Cook for 1 until it thickens and sticks to the plate.

Cooking Panodi

4. Then flip the plate so that the panodi is directly over the boiling water.  Let steam for 4 minutes.

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Once it is ready, it will look like this with a thick spongy consistency.

1.  Remove from heat.  Let cool for 2 minutes, then gently remove with a spatula.

2.  Garnish with cilantro.  Serve immediately with olive oil, plain soy yogurt, or hummus.

View video of final product 

Note: Allergy Friendly, Gluten Free, Vegan, Dairy Free and Nut Free.