Simmer lentils in a small pot with about 2 cups of water. We want to have about 1/2 cup of the cooking liquid reserved. Lentils should be tender. Drain and place in a bowl. Mash them or use an immersion blender till very well mashed. Use the reserved lentil liquid to thin enough to make the lentil paste workable.

While lentils cook, slice down the scallion whites and greens, keeping them separated. You should have about a half cup whites and 1.5 cups greens. (I soak the scallions in vinegar water for a bit before slicing to kill off any bacteria.

Check and stir the lentils. Remove from heat if tender.

Saute the whites in 1.5 teaspoons of vegetable oil (avoid canola oil) till soft (a couple minutes). Add another 1.5 teaspoons of oil and the cumin, garam masala and salt. Saute till fragrant, about 30 seconds. Set aside.

Whisk the flour, baking soda, baking powder and 1 tsp. salt in a small bowl.

Beat the egg in a medium bowl. Stir in the 1 cup of yoghurt. Stir in 1/4 cup of oil. Add the dry ingredients and mix till uniform. You can thin with some more of the lentil water. Add the cooked whites and raw greens to the batter.

Saute the pancakes in very lightly oiled griddle, preheated to about 350. Saute till lightly browned on both sides. Serve with a dollop of yoghurt