Moong Dal Chilla

Firstly, soak the moong dal in a large bowl for a minimum of 2 hours.

Drain off the water and transfer the soaked dal to a mixer jar.

Add the chilli and ginger to the jar and blend to a smooth paste.

Transfer the batter to a bowl.

Add turmeric, coriander, cumin, and salt to the batter. Mix well, adding water to achieve a thick, flowing consistency.

Pour a ladleful of batter onto a hot tawa and spread it gently.

Drizzle olive oil over the chilla.

Cover and cook on medium flame for a minute.

Flip the chilla and cook both sides, pressing gently.

Garnish with paneer, tomato slices, and onion slices.

Serve the moong dal chilla with green chutney and tamarind chutney.