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Wo

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NEPAL

Lentil Pancakes

SUBMITTED BY

Jaya

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Lentils are a staple in Newar cuisine and Jaya showed me one of her favorite lentil dishes!

Nepalese lentil wo, also known as “wo” or “dal wo,” is a popular traditional dish that highlights the nutritional benefits and versatility of lentils in Nepalese cuisine. These savory lentil pancakes are not only delicious but also packed with protein, fiber, and essential nutrients, making them a wholesome choice for any meal.

What is Wo?

Lentil wo is primarily made from ground lentils, often red or yellow lentils, mixed with various spices and vegetables. The mixture is formed into thin pancakes and then cooked on a hot griddle. The result is a crispy exterior with a soft and flavorful interior, making it a delightful addition to meals or a tasty snack.

Key Ingredients

The main ingredients in Nepalese lentil wo include:

  1. Lentils: Red or yellow lentils are commonly used, providing a rich source of protein and fiber.
  2. Flour: Some recipes incorporate a small amount of flour, such as rice flour or wheat flour, to enhance the texture.
  3. Spices: Essential spices like cumin, turmeric, and coriander add depth of flavor to the dish.
  4. Vegetables: Grated carrots, chopped spinach, or onions can be added to increase nutritional value and flavor.
  5. Herbs: Fresh herbs, such as cilantro or green onions, are often mixed in for an extra burst of freshness.

Cooking Method

Making Nepalese lentil wo is a straightforward process:

  1. Soak the Lentils: Begin by soaking lentils in water for a few hours. This helps soften them for easier blending.
  2. Prepare the Batter: Drain the lentils and blend them with spices, water, and any desired vegetables until you achieve a smooth consistency.
  3. Heat the Griddle: Preheat a non-stick pan or griddle over medium heat and lightly grease it with oil or ghee.
  4. Cook the Pancakes: Pour a ladleful of batter onto the hot griddle and spread it into a thin circle. Cook until bubbles form on the surface, then flip and cook until golden brown.
  5. Serve: Lentil wo can be served hot with yogurt, chutney, or pickles, making for a delicious and nutritious meal.

Nutritional Benefits

Nepalese lentil wo is a nutritious dish that offers numerous health benefits. Lentils are an excellent source of plant-based protein, making them ideal for vegetarians and vegans. They are also high in fiber, which aids digestion and promotes heart health. Additionally, the inclusion of vegetables and herbs boosts the nutritional profile, providing essential vitamins and minerals.

Popular Variations

While traditional lentil wo is delightful on its own, there are several variations to explore:

  • Vegetable Wo: This version incorporates various seasonal vegetables, enhancing flavor and nutrition.
  • Spicy Wo: For those who enjoy a kick, adding chili peppers or spicy seasoning can elevate the heat.
  • Cheesy Wo: Some variations include cheese for a creamy texture, making it even more indulgent.

Cultural Significance

In Nepal, lentil wo is often enjoyed during festivals, family gatherings, and daily meals. It reflects the country’s culinary diversity and the importance of lentils in the Nepali diet. The dish is not only a staple in households but also a favorite in restaurants and street food stalls.

Nepalese lentil wo is a delicious and nutritious dish that embodies the essence of Nepali cuisine. With its simple ingredients and easy preparation, it’s perfect for breakfast, lunch, or dinner. Whether enjoyed plain, stuffed, or with various accompaniments, lentil wo offers a delightful culinary experience that highlights the rich flavors of Nepal. Try making this wholesome dish at home and savor the authentic taste of Nepalese culture!

Wo

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Ingredients
  

  • 2 cups split black dal
  • 1 cup split moong dal
  • 2 Tbsp garlic minced
  • 2 Tbsp ginger minced
  • 1 tsp cumin powder
  • 1 pinch hing
  • salt to taste
  • fresh coriander chopped, optional
  • green chili chopped, optional
  • oil

Instructions
 

  • In a bowl, add the lentils and soak 8 hours or overnight.
  • Rinse the lentils at least three times until most of the skin of the lentils come off. It is okay if some remain, it adds to the crispiness. Watch the video for reference.
  • In a food processor, blend lentils in a blender to make a paste: be careful to not make it too thick or too runny, but a good in-between pourable consistency. You may need to add 2 to 3 tbsp of water at a time to get your blender going but do not add too much water or the mixture will be too runny. You might have to do this in several batches in the food processor.
  • Once in a porridge consistency, add in the ginger, garlic (optional coriander and green chili).
  • Pour the batter in a bowl and add the salt, cumin, and the hing. Whisk well, and set aside for at least half an hour.
  • Heat a nonstick pan or a cast iron pan and add around a tablespoon of oil.
  • Use a ladle to spoon the batter onto the pan. The wo shouldn’t be too thick or spread too thin, slightly less than ½ inch thick.
  • When one side turns a bit golden brown, turn over to the other side.
  • When both sides are golden brown it is ready.
Course: Snack
Region: Asia
Diet: Vegan, Vegetarian

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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