Ladyfinger Cheese Fillet

I was famished while preparing this dish and couldn't resist a bite because it looked outstanding, especially when served with sweet and sour pineapple chutney. The secret ingredient is the bean called Urad Dal, which has multifaceted possibilities. Get creative—it's a great substitute for gluten-free pancakes and pairs wonderfully with both sweet and savory toppings.

'Vigna mungo,' also known as Urad Dal, is very popular in India. It is the most alkaline of all beans in Ayurveda and is typically cooked with traditional spices or split to make dal. Its natural mucilaginous texture makes it an excellent binder, often used as an egg substitute. It is also extensively used in Southern Indian cuisine—for example, it is a key ingredient in making idli-dosa batter by mixing one part Urad Dal with three to four parts coarsely ground Idli rice.

I topped these pancakes with grilled vegan cheese (or for non-vegans, use goat or sheep cheese) and sautéed chopped ladyfingers, creating a perfect combination. However, feel free to top the pancakes with coconut chutney, yellow dal, or even use them as a base for delicious desserts.