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
- 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.
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.
- 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.
4. Then flip the plate so that the panodi is directly over the boiling water. Let steam for 4 minutes.
Once it is ready, it will look like this with a thick spongy consistency.
- Remove from heat. Let cool for 2 minutes, then gently remove with a spatula.
Garnish with cilantro. Serve immediately with olive oil, plain soy yogurt, or hummus.
Note: Allergy Friendly, Gluten Free, Vegan, Dairy Free and Nut Free.