Douglas Wolk's MUNG BEAN AND CABBAGE PANCAKES WITH TOMATO CHUTNEY

MUNG BEAN AND CABBAGE PANCAKES WITH TOMATO CHUTNEY

Soak for at least 12 hours (start 'em the night before):
1 1/2 Cups mung beans

When you're getting ready to cook, make your chutney. Puree:
1 small ripe tomato
Chop up:
3 medium-to-large ripe tomatoes

Toast in a pot, stirring or shaking constantly:
1/2 tsp. fennel seeds
1/4 tsp. cumin seeds
When they're aromatic and slightly browned, add the tomatoes and tomato puree, along with:
1/8 tsp. cayenne
Simmer, uncovered, for 15 minutes or so, or until thickened a bit. Add:
1 tsp. olive oil
A bit of minced cilantro
Turn off the heat and let it sit until you're done cooking.

Chop up in a food processor:
1 inch or so of peeled ginger
Drain the mung beans and add them. Pulse the food processor until they're roughly chopped up. Add:
1/2 cup water
Pulse the food processor until they're pureed. Add:
2 Tbsp. lemon juice
1/3 cup of a combination of cilantro and parsley, to your taste
1 tsp. salt
Pulse the food processor until the greens are minced and everything's combined. Put the mung-bean combination in a big bowl with:
5 cups shredded cabbage
1/2 tsp. baking powder
1/2 tsp. red pepper flakes
Mix it all up good.

Heat a big skillet or griddle over a medium flame with a little drizzle of olive oil. Drop 1/3-cup scoops of the cabbage/mung bean mixture onto the griddle (you can do four at a time, no problem), and flatten them out with a spatula. Let them cook for about 3 minutes (until they're browned on the bottom), then drizzle a teensy bit of olive oil on top of each one, flip 'em, and let them brown on the other side.

Serve with the tomato chutney, some dollops of yogurt, a light green salad, and whatever grain you like--bread is nice.