My mother packed me a bag of kulith (କୋଳଥ) lentils on my way back from India- since I had specifically asked for it. I wanted to recreate my grandmother’s କୋଳଥ ଡାଲି (kulith dal), but instead invented some breakfast waffles. Didn’t regret the decision since the waffles turned out fantastic. Enjoy!
Food processor; waffle maker.
Makes 6 waffles
- B1: 1 cup split kulith lentils soaked overnight and drained + 1/4 cup fresh (or frozen) coconut + curry leaves from 10 stalks + 1 tbsp whole cumin seeds + 1/4 cup EVOO
- B2: 1 large (Idaho) potato
- Finely chopped: 2 jalapenos + 1 quarter onion + salt to taste
B1: Use the regular blade and pulse the lentils –without adding any water– till breadcrumb consistency. Add the rest of the B1 ingredients and pulse a few times. Next, replace the blade with the coarse grater blade and shred the B2 ingredient (potato, with skin on). Then mix in (manually) all the chopped ingredients till the batter is homogenized.
Use the waffle maker as per the manufacturer’s instructions. I used 1 cup of batter per waffle which worked out perfect.
Serve hot with any chutney or accompaniment of your liking. Or, have it neat like I do 🙂
Notes, hints, tips:
- Kulith is also know as horse gram for obvious reasons. But the pundits hail it a superfood!
- As the waffles cooked, the aroma of Indian breakfast wafted through the house. Was it the jeera ? Coconut ? I began to miss my recent India trip even more.
- The lentils I used was split (and also possibly pre-toasted).
- Use a a pair of heat-proof tongs and a spatula to gently ease out each waffle.
- The potatoes bind and form the body of the waffle giving it a soft texture. If you prefer a firmer texture, you could add some besan or flour of your choice.