Bhutanese Buckwheat Pancakes with Spiced Lentils
A delightful combination of savory buckwheat pancakes (known as Khurley in Bhutan) served with a flavorful and mildly spiced lentil stew. This dish offers a unique blend of textures and tastes, showcasing the versatility of buckwheat in Bhutanese cuisine.
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🧂 Ingredients
- 2 cups Buckwheat flour
- 1.5 cups (approx.) Water (for batter)
- 0.5 tsp Salt
- 2 tbsp Oil or butter (for cooking pancakes)
- 1 cup Red lentils (Masoor dal)
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 Green chilies, finely chopped (optional)
- 1 medium Tomatoes, chopped
- 3 cups Water (for lentils)
- 0.5 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Mustard seeds
- 1 tbsp Vegetable oil (for tempering)
- 2 tbsp Fresh cilantro, chopped (for garnish)
👨🍳 Instructions
- 1
For the lentil stew: Rinse the red lentils thoroughly. In a pot, combine the rinsed lentils, chopped onion, minced garlic, grated ginger, chopped tomatoes, water, turmeric powder, cumin powder, coriander powder, and salt. Bring to a boil.
💡 Pro Tips: Rinsing lentils removes excess starch and impurities. - 2
Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are soft and mushy. Stir occasionally to prevent sticking.
💡 Pro Tips: If the stew becomes too thick, add a little more water. - 3
For the pancakes: In a separate bowl, whisk together the buckwheat flour and salt. Gradually add water, whisking until you achieve a smooth, pourable batter, similar to crepe batter. Let it rest for 10 minutes.
💡 Pro Tips: The consistency of the batter is key for thin, delicate pancakes. - 4
Heat a lightly oiled or buttered non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the hot skillet and swirl to create a thin, even pancake.
💡 Pro Tips: Use a ladle to pour the batter for consistent pancake size. - 5
Cook for 2-3 minutes per side, until golden brown and cooked through. Repeat with the remaining batter, adding more oil or butter as needed.
💡 Pro Tips: Cook pancakes in batches to avoid overcrowding the pan. - 6
For the tempering (Tadka): Heat 1 tbsp of vegetable oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Add the chopped green chilies (if using) and sauté for 30 seconds.
💡 Pro Tips: Tempering adds a final burst of flavor and aroma to the lentil stew. - 7
Pour the tempering mixture over the cooked lentil stew and stir well. Simmer for another 2 minutes.
💡 Pro Tips: Ensure the tempering is added just before serving for maximum freshness. - 8
Serve the hot buckwheat pancakes with the spiced lentil stew. Garnish the stew with fresh cilantro.
💡 Pro Tips: This dish is best enjoyed immediately.
💡 Pro Tips
- ✓If you don't have red lentils, yellow or split green lentils can be used, but cooking times may vary.
- ✓Adjust the spice level of the lentil stew by adding more or fewer green chilies.
- ✓For a richer pancake, a small amount of yogurt can be added to the batter.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of asafoetida (hing) to the lentil tempering for an authentic Indian flavor.
- Serve the lentil stew with Bhutanese red rice instead of pancakes for a different meal.