South Indian Coconut Chutney with Cucumber and Spiced Lentil Pancakes

Rinse the lentils thoroughly, then soak in water for at least 4 hours or overnight. Drain and blend with ginger, green chili, salt, and a little water to form a smooth, pourable batter.

In a blender, combine grated coconut, green chilies, and ginger with a splash of water. Blend until a smooth paste forms, about 2 minutes.

Add diced cucumber to the coconut mixture and pulse briefly to achieve a coarse texture, about 30 seconds. Stir in salt and lemon juice to taste.

Heat a non-stick skillet or griddle over medium heat (about 180°C). Lightly grease with coconut oil until it shimmers, about 1 minute.

Heat coconut oil in a small pan over medium heat (about 160°C) for 1 minute. Add mustard seeds and wait until they pop, about 30 seconds, then add curry leaves and fry until crisp, about 15 seconds. Pour this tempering over the chutney and mix well.

Pour a ladleful of batter onto the hot skillet, spreading it into a thin circle. Cook at medium heat (180°C) for 2-3 minutes per side until golden brown and crisp at the edges, flipping once.

Ensure all pancakes are cooked and chutney is ready. Serve immediately while pancakes are warm and chutney is fresh.