Radhi Devlukia-Shetty’s Moonglettes (Savoury Lentil Pancakes)

Moonglettes on a blue plate
Cook Time
15 min
4 servings

If moong daal (split and peeled mung beans) were a person, they would be the kindest, warmest individual who gave the greatest cuddles. They’re balancing and gentle on the belly, and they have the most grounding, earthy flavour. Which is why I was very excited to use them to show you that there’s more to lentils than just daal. These veggie-packed savoury pancakes — or “moonglettes,” as I like to call them — manage to be both fluffy and crisp and would be the perfect addition to a lazy Sunday breakfast spread with all sorts of chutneys, or as a meal in their own right. Just remember to soak the moong daal before you go to bed the night before.

Excerpted from JOYFULL: Cook Effortlessly, Eat Freely, live Radiantly. Copyright @ 2024 by Radhi Devlukia-Shetty. Photography Copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.



cup moong daal (split moong beans)
Tbsp white rice flour
1 ½
tsp sea salt
tsp Ground CCF Masala
tsp ground turmeric
tsp baking soda
tsp asafoetida
Olive oil cooking spray or avocado oil
cup peeled and grated carrots (about 1 medium)
cup fresh cilantro leaves
White sesame seeds, for sprinkling
Cilantro-Mint Chutney or Hyderabadi Chutney, for serving



If you have leftover moonglettes, you could gently warm them in a pan to soften them up, or chop them into bite-size pieces and sauté with spices.

Step 1

Soak the moong daal at room temperature overnight or for at least 6 hours. Drain and rinse the moong daal until the water runs clear.

Step 2

In a high-powered blender, combine the soaked moong daal, rice flour, salt, CCF masala, turmeric, baking soda, asafoetida and ¼ cup water and blend until completely smooth.

Step 3

Heat a cast-iron skillet over medium-high heat. Reduce the heat to medium, lightly coat the pan with cooking spray or avocado oil, and ladle ¼-⅓ cup of the batter into the pan. Use the bottom of the ladle to spread the batter to 5 or 6 inches in diameter. Cook until the top of the pancake looks dry and starts to bubble, about 3 minutes.

Step 4

Sprinkle on about 1 tablespoon of the grated carrots, 1 teaspoon of the cilantro leaves, and a pinch of sesame seeds. Spray the top of the pancake with a bit more oil, then use a spatula to carefully flip it over. Cook until the first side is golden, another 2-3 minutes.

Step 5

Serve immediately or transfer the cooked pancakes to a plate under foil or to a baking sheet in an oven set at the lowest heat to keep warm. Repeat with the remaining batter. Serve warm with the chutney of your choice.

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