Red lentil chilla with minty soy yogurt

Ingredients

For 1 serving

• Red lentils50 g
• Ginger3 g
• Cuminto taste
• Spring onions1
• Sunflower oil1 teaspoon
• Soy yogurt100 g
• Mint3 g
• Saltto taste

Contains: soy,

Method

1. The evening before (or at least 2 hours ahead) rinse the red lentils and soak them in plenty of cold water.
2. Drain and rinse the lentils and blend them with the peeled, grated ginger, the cumin, a pinch of salt and a little fresh water added a spoonful at a time, until the batter is smooth and pourable like crêpe batter.
3. Trim the spring onion, slice it into thin rounds and stir it into the batter.
4. Make the sauce: chop the mint leaves and stir them into the soy yoghurt with a pinch of salt; set aside.
5. Heat a non-stick pan over medium heat and grease it with half the sunflower oil; pour in half the batter and immediately spread it into a thin round with the back of a ladle.
6. Cook for 2–3 minutes, until the edges lift and the underside is golden, flip and cook for another 2 minutes; repeat with the remaining oil and batter.
7. Serve the chillas hot with the mint yoghurt sauce.