Spiced carrot chilla

Soak the lentils in water for 4 hours or overnight. Drain, then whizz to a paste in a food processor with 100ml water. Transfer to a bowl with the remaining ingredients apart from the oil. Add 150ml water and mix well, until combined into a loose batter.

Heat a frying pan over a high heat and add 1 tbsp sunflower oil. Pour a ladleful of the batter into the pan and spread to a thin circle. Lower the heat to medium and cook for 2-3 minutes on one side, then flip it over. Drizzle in a little more oil and cook for 3-4 minutes until crispy and cooked through. Transfer to a plate, then repeat with the remaining batter. Enjoy the pancakes rolled up with coriander leaves, yogurt and your favourite pickles and/or chutneys (I like mango chutney and lime pickle).