Sort and wash ¾ cup dried small red lentils. Cover with water to a couple inches above lentils. Soak 8 hours or overnight. Drain. Place lentils and 3 T. water in food processor, processing until smooth. Combine lentils, 3.5 cups coarsely chopped spinach, 2 thinly sliced green onions, 1 T. finely chopped fresh cilantro, 1T. finely chopped chile, 2 t. all-purpose flour, ¾ t. salt, 1/8 t. baking powder, 1 garlic clove, minced. Cook 1 T. of mixture at a time in peanut oil in large nonstick skillet, two minutes on each side. Serve with your favorite chutney.