Red lentil dosa with spinach and tomato chutney

Ingredients

For 1 serving

• Red lentils70 g
• Ginger5 g
• Tomatoes2
• Mustard seeds2 g
• Chili pepper1
• Spinach150 g
• Peanut oil3 g
• Saltto taste

Contains: nuts, mustard,

In season: July – September

Method

1. The evening before (or at least 4 hours ahead), rinse the red lentils and leave them to soak in plenty of cold water.
2. Drain the lentils and blend them with the peeled, grated ginger, a pinch of salt and cold water added a little at a time, until the batter is smooth and runny like a crêpe batter.
3. For the chutney, cut the tomatoes into chunks and chop the chilli. Heat a splash of the oil in a small pan over medium heat, toast the mustard seeds for 30 seconds until they pop, then add the tomatoes, chilli and a pinch of salt and cook for 10 minutes, until they break down into a thick sauce.
4. Meanwhile, wash the spinach and wilt it in a pan over medium heat with just the water clinging to the leaves, 2–3 minutes; season with salt and set aside.
5. Heat a non-stick pan over medium-high heat and grease it with the remaining oil. Pour the batter into the centre and immediately spread it outwards in a spiral with the back of the ladle into a thin layer; cook for 3 minutes without flipping, until the edges are golden and crisp and the dosa comes away from the pan.
6. Fill the dosa with the spinach, fold it over and serve with the tomato chutney.