This recipe came about as I browsed Fields of Greens searching for a way to use up an abundance of spinach. I didn't have any mung beans called for in the recipe, so I tried it with lentils, and it worked out!
First off, I soaked a cup of lentils overnight. You don't usually have to soak lentils to cook them, but I was pretending they were mung beans. In the morning, after the soak and a nice rinse, I pureed them in my trusty food processor with half a cup of water. It took a long time to get a smooth paste, 5 minutes or so. There was a lot of scraping down the sides of the bowl and whatnot, but finally I was satisfied. Then it all went back into my lovely lidded Pampered Chef batter bowl to sit on the counter all day and ferment a little bit. Fermentation, it is the next big thing. Really, it makes these little fritters super light and dare I say, delicate!
9 hours later...
I added half a bag of spinach, sliced into thin little ribbons (the foodies call it chiffonade)
2 jalapenos from my front yard, diced finely, seeds removed (although in the future I am going to leave the seeds in!)
about 2 tablespoons fresh cilantro, all chopped up
2 cloves garlic crushed and minced
the finely chopped zest and also the juice of a lime
about a teaspoon of salt
1/4 teaspoon baking powder
1/2 teaspoon roasted ground coriander
1/2 teaspoon ground cumin
The batter looked like this: