Preparation

• Trim the scallions and thinly slice the whites to yield between 1/3 and 1/2 cup. Slice enough of the greens thinly on the diagonal to yield about 1-1/2 cups.
• Heat about 1-1/2 tsp. oil in a medium skillet over medium heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add another 1-1/2 tsp. oil to the pan, and then the curry powder, cumin, and 1/2 tsp. salt. Cook, stirring, until combined and fragrant, about 15 seconds. Remove from the heat.
• Whisk the flour, sugar, baking powder, baking soda, and 1 tsp. salt in a medium bowl.
• Position a medium-mesh sieve over a medium bowl. In a 2-quart saucepan, bring the lentils and 1-1/2 cups water to a boil over medium-high heat. Reduce to a simmer and cook, stirring occasionally, until tender, 11 to 13 minutes. Drain through the sieve, reserving 1/2 cup of the cooking liquid; you will have about 1 cup lentils.
• Transfer the lentils to a medium bowl, and mash with a fork until smooth, adding a little of the reserved cooking liquid, if necessary. Add 1 cup of the yogurt, the egg, and 1/4 cup oil, and stir to combine. Add the dry ingredients, cooked scallions whites, and raw greens, and stir to combine.
• In a small bowl, stir the remaining 1/2 cup yogurt with the lime juice, and season with a little pepper.
• Lightly oil a nonstick griddle and heat over medium-low heat (or set an electric griddle to 375°F and lightly oil it).
• Working in batches, pour about 1/3 cup of the batter onto the griddle, and spread with the back of a spoon until the pancake is about 4 inches in diameter. Repeat to make more pancakes. (Alternatively, make silver-dollar-size pancakes.) Cook, undisturbed, until the top is very bubbly and partially set, and the edges are browned, 2 to 3 minutes. Check the underside of each pancake to make sure it’s nicely browned, then flip with a spatula. Cook until the second side is nicely browned, 1 to 2 minutes more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter. Cut the pancakes into wedges if large, and serve with the lime yogurt.