15 g dried red lentils (1/2 cup rinsed and drained) |
310 ml water (1 1/4 cups) |
1 teaspoon garam masala |
1/8 teaspoon chili (pinch ground) |
2 tablespoons besan flour (chickpea flour) |
1 teaspoon baking powder (or gluten free baking powder) |
1 egg (50 gram) |
2 teaspoons olive oil |
2 tablespoons low-fat yogurt (natural greek style) |
1/2 lemon (cut into wedges to serve) |
1/4 red capsicum (finely chopped) |
2 tablespoons red onions (finely chopped) |
1 spring onion (green thinly sliced diagonally) |
2 teaspoons lemon juice (fresh) |
2 tablespoons coriander (leaves fresh) |
ground black pepper (fresh) |