YELLOW LENTIL CREPE

YELLOW LENTIL CREPE

MOONG KI DAL KA CHEELA

# EDITED:This post was featured in Healthy Happy and green party.

2^nd part of the story, from the previous post.

My story and two of my recipes were published in the Airdrie Life Magazine in the end of April 2015, for their spring issue. I would like to give my sincere thanks to the Editor of the magazine for choosing to write about me in their community section.

Another thrilling and a dumbfounding moment came when the photographer emailed me and told me that he will be coming to my house to do a photo shoot on me and two of my recipes for the magazine. On the phone conversation, he informed me that he will photo shoot the whole process of my cooking then and there and told me not to cook anything in advance. I took a deep breath when I thought about a photo shoot of me; I even told the photographer later that, this is the first photo shoot of my life,  of course after my wedding, which took place a long time ago. Then the photographer wished me “This photo shoot should not be your last one!!” I laughed out loud and thanked him for putting me at ease. I believe in God's miracles, and I hope with God's grace more such incidences/ miracles of this nature will come in my life in the future.

The photographer, Mr Sergie Belski, came to my house and took all the photographs during the process of my cooking then and there in the comfort of my kitchen which I am sharing on this post. During the whole process of cooking and photo shoot together, he gave me the feeling of ease and comfort and said: “Do not rush in your cooking, take your time, I have no hurry to go home”. He advised me to continue smiling and cooking together, which was again a bit strange for me. Then I reminded myself the traditional Indian belief that food should be cooked in a pleasing environment, with pleasing mood and a happy feeling.

Here, I would like to give special thanks to him for not only taking my photographs for the magazine but also releasing them later in the month of June to me, so that I can share them with the recipes on my blog here, this is his website www.sergiebeliski.com.

Coming to the recipe, this is a very healthy recipe in which you will get a chance to eat a lot of fresh vegetables, filled inside the crepe. Vegetables can vary depending on the preference of the people eating it. In this recipe, I have used cabbage, carrots, and green pepper. A very small amount of oil is used to roast these crepes so this is definitely a healthy and filling recipe. This healthy meal can be enjoyed without any kind of complex carbohydrate, as there is the only protein of the lentil and fresh mix of vegetables. Any variety of chutney of your taste can be used here as accompaniment too. I served this with homemade coconut chutney and tomato ketchup. My homemade chutney recipe will follow in another post.                                                                                                                                       

                                                                                                                 

   RECIPE                                                                                                                                                 

                                                                                                                                                  

INGREDIENTS

• 250 grams yellow lentil (yellow split mung bean/yellow husked mung bean)
• Salt and black pepper to taste
• 2 big shredded carrots
• ½ green pepper shredded
• 100 grams shredded cabbage (small piece)
• few leaves of fresh coriander sliced
• 100 grams cheddar cheese (optional)
• Little oil for roasting the crepe

METHOD

• Rinse lentils two/three times and soak in little water overnight or for 7-8 hours.
• Grind the soaked lentils and make a batter or thick paste with very little water in a blender. It will take 4-5 minutes to grind the lentils, it will depend on the blender you are using. The batter should be finely ground and be like thick cake batter.
• Heat a flat pan or a frying pan on medium flame; glaze the frying pan with little oil.
• Scoop one big spoon of batter (1/3 cup) and spread evenly on a frying pan by giving a round shape like a pancake, sprinkle few drops of oil on all the sides of the crepe with a teaspoon.
• Turn and roast on the other side in the same way, when golden on both sides take is out on a plate.
• 8-10 crepes can be made with this batter depending on the size you make.
• Fold half way through and fill with shredded vegetables and cheese.

Serve with tomato ketchup and/or any other chutney of taste.

I served with homemade coconut chutney and ketchup.

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Note- Yellow split mung lentil is available in all Indian grocery stores/ Bulk barn in Canada/whole foods in U S A.

I am sending this recipe as my blog post for Awesome Life Friday, with Fiesta Friday, and with Funtastic Friday, and with Food and fitness Friday, and with Real food Friday, and with Meatless Monday, and with What'd do you do this weekend, and with Tuesday Tutorials, and with Hearth and Soul, and with Creative Kids tasty Tuesday, and with Cook Blog share and with what are you working on Wednesday, and with My Legume Love Affair,together with Lisa and Susan of the well seasoned cook and with Two favorite things on Thursday and with Full plate Thursday and with Great idea Thursday, and with Friday Free for all, and with Credit Crunch munch together with Helen at Fuss Free Flavours, and with Healthy happy and green party, and with Extra veg for July with Helen at Fuss free flavors., and with Food Year linkup.