Pesarattu (Lentil Pancakes) with Peanut Chutney

Here's something you can do with lentils other than turning them into a soup: Make them into this savory, ginger-and-chile-infused pancake. Priya Krishna's mom, Ritu Krishna, first ate this dish at her friend Madhu's house, and she was surprised by how easy the pancakes were to make (just be sure to plan ahead for the overnight soaking of the mung beans) and how flavorful they were. These pancakes pack enough of a punch that you can eat them by themselves, but Ritu and Priya suggest a side of Peanut Chutney, the chunky, herby, good-on-everything sauce. The key to the chutney is not to over-blend it — peanut chutney is best when you can still taste some coarse, peanut-ty bits.