Fusion Recipe: 🥣 Dal-Jeon

 🥣 Dal-Jeon: Red Lentil Savoury Pancakes

Dal-Jeon is a vibrant Bangladeshi-Korean fusion appetiser that transforms the comfort of Masoor Dal (red lentils) into a crispy, flavourful Korean-style Jeon (pancake). The lentils are soaked, ground into a smooth batter, and spiced with ginger, turmeric, and cumin—classic Bangladeshi flavours—before being pan-fried until golden. These savoury pancakes are crispy on the edges and soft inside, perfect for dipping in a tangy, spicy cilantro-soy sauce. They offer a protein-rich, gluten-free, vegetarian alternative to traditional Korean mung bean pancakes (Bindae-tteok), making them a unique and hearty snack or side dish for any celebration.

📝 Recipe: Dal-Jeon

🔪 Ingredients

Category	Ingredient	Quantity	Notes
Pancake Batter	Whole Masoor Dal (Red Lentils)	1 cup	Unsplit, washed
	Rice Flour	1/4 cup	For binding and crispiness
	Fresh Ginger	1 inch piece	Roughly chopped
	Green Chilies	2-3	Adjust to preferred heat
	Turmeric Powder	1/2 tsp
	Cumin Powder	1/2 tsp
	Salt	To taste	About 1 tsp
	Water	As needed	For blending and thinning batter
Garnish/Filling	Red Onion	1/4 cup	Finely chopped
	Fresh Cilantro (Dhania)	2 tbsp	Finely chopped
Cooking	Vegetable Oil or Ghee	For shallow frying
Dipping Sauce	Soy Sauce (or Tamari)	3 tbsp
	Rice Vinegar	1 tbsp
	Gochugaru (Korean chilli flakes)	1/2 tsp	Optional for extra heat
	Sesame Oil	1/2 tsp
	Cilantro and Green Chilli	1 tsp each	Finely chopped

🍳 Instructions & Method

1. Preparation (Dal Soaking)

1. Soak the Dal: Rinse the masoor dal thoroughly until the water runs clear.¹ Place the dal in a bowl and cover it with plenty of fresh water.
   
   
2. Soak Time: Let the dal soak for a minimum of 4 hours, or preferably overnight. The lentils should swell and soften significantly.
3. Drain: Drain the soaked dal completely and set it aside.

2. Making the Batter

1. Grind: Add the soaked dal, ginger, and green chilies to a food processor or high-power blender. Add about 1/4 cup of water to start.
2. Blend: Blend the mixture, adding a tablespoon of water at a time until a thick, coarse batter forms. It should be slightly thicker than regular pancake batter, but pourable. Do not over-blend; a slightly coarse texture is ideal for Jeon.
3. Season: Pour the batter into a mixing bowl. Stir in the rice flour, turmeric powder, cumin powder, and salt.
4. Fold In: Gently fold in the chopped red onion and fresh cilantro.

3. Cooking the Jeon

1. Heat Oil: Heat 1-2 tablespoons of oil or ghee in a non-stick skillet over medium-high heat.
2. Spoon Batter: Once the oil is hot, spoon 1/4 cup of batter onto the pan, spreading it slightly with the back of the spoon to form a round pancake (about 3-4 inches wide). Do not overcrowd the pan.
3. Cook: Cook for 3-4 minutes until the bottom is golden brown and crispy.
4. Flip: Carefully flip the pancake and cook the other side for another 3-4 minutes until it is also golden brown and cooked through.
5. Drain: Remove the Dal-Jeon from the pan and place them on a rack or plate lined with a paper towel to drain excess oil.

4. Dipping Sauce

1. Combine: In a small bowl, whisk together the soy sauce, rice vinegar, optional gochugaru, sesame oil, and the chopped cilantro and green chilli.
2. Serve: Serve the hot Dal-Jeon immediately with the dipping sauce on the side.

🌟 Tips for Perfect Dal-Jeon

• Don't Skimp on Soaking: Fully soaking the dal is crucial for achieving a smooth yet slightly textured batter. It also helps in digestion.
• Batter Consistency is Key: The batter should be thick enough to hold its shape when poured, but not so stiff that it doesn't spread. If it’s too thin, add a little more rice flour; if it’s too thick, add a splash of water.
• Heat Control: Cook the pancakes over medium-high heat. If the heat is too low, the Jeon will absorb too much oil and become greasy. If it's too high, the outside will burn before the inside is cooked.
• The Rice Flour Secret: Adding rice flour helps the pancakes hold together better than just using lentil paste and gives them that desirable crispy edge found in Korean pancakes.
• Flavour Variation: For a spicier flavour, add 1-2 tablespoons of finely chopped Shorshe Bhorta (mustard paste mash) into the batter.
• Serving Suggestion: Serve alongside the main course as a Banchan (Korean side dish) or as a crunchy appetiser.