NOTE: Lentils and quinoa has to soak in water for 12 hours

Vegan if you use oil instead of ghee, but I find that the slightly nutty flavour of ghee goes particularly well here. Make your own, nothing is easier, there are hundreds of tutorials on youtube, and it tastes better and is much cheaper than the store-bought ghee.

The pancakes:

125 g quinoa

125 g red split lentils

125 g chickpea (aka gram or besan) flour

1 tsp baking powder

Salt and a healthy dose of freshly ground black pepper

Half tsp turmeric

2 tsp kalonji (aka onion seeds)

2 tsp brown mustard seeds

I also threw in a heaped tsp fermented black garlic, but that’s just me.

4 Tblsp oil or ghee

Soak lentils and quinoa in water overnight. Drain in a sieve, rinse with cold running water, and let drain.

Blend with 150 ml water (obviously, the thinner you want your pancakes – the thinner the dough) and all other ingredients except oil/ghee.

Use one to two tblsp dough to bake small, thick pancakes with the oil.

The Chutney:

1 tblsp oil or ghree

20 g fresh ginger, finely chopped

1 red onion, thinly wedged

1 small red chili, finely chopped, or powder to taste (I used a half tsp chili flakes here)

6 medjoul dates, chopped

3 apples, not too sweet, cored and cut in wedges

100 ml pure apple juice (I actually just used water since I never have any kind of fruit juice in the house)

2-3 tblsp lemon juice

3 tblsp sugar (is what the recipe says but I obviously try to avoid added sugar, and the apples I had were quite sweet, so I threw in a couple of extra dates instead),

2 bayleaves

1 cinnamon (NOT cassia) stick, or a tsp ground

4 cloves or a pinch ground

Sautee ginger and onion in the oil/ghee. Add all other ingredients and simmer, stirring regularly, for five minutes or until the apples are mushy.