👨‍🍳 Instructions

1. 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.

   💡 Tip: Rinsing lentils removes excess starch and impurities.
2. 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.

   💡 Tip: If the stew becomes too thick, add a little more water.
3. 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.

   💡 Tip: The consistency of the batter is key for thin, delicate pancakes.
4. 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.

   💡 Tip: Use a ladle to pour the batter for consistent pancake size.
5. 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.

   💡 Tip: Cook pancakes in batches to avoid overcrowding the pan.
6. 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.

   💡 Tip: Tempering adds a final burst of flavor and aroma to the lentil stew.
7. 7

   Pour the tempering mixture over the cooked lentil stew and stir well. Simmer for another 2 minutes.

   💡 Tip: Ensure the tempering is added just before serving for maximum freshness.
8. 8

   Serve the hot buckwheat pancakes with the spiced lentil stew. Garnish the stew with fresh cilantro.

   💡 Tip: This dish is best enjoyed immediately.