Rinse the split red lentils under cold water until the water runs clear. Soak them in plenty of water overnight at room temperature.

Drain the lentils, place them in a blender, add aromatics and enough water, then blend until smooth and creamy.

Preheat a non-stick skillet over medium heat for 2-3 minutes, checking readiness by sprinkling water.

Pour 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes until edges firm. Flip and cook for another 1-2 minutes until golden brown.

Serve warm, topped with sautéed vegetables, cashew cream, or chutney.