Mung Dal Chilla with Green Chutney

Ingredients(for 2 medium chillas with 2 tbsp green chutney)

• 1 cup Yellow mung dal (moong dal) (soaked for 2-3 hours)
• 1 small Onion (finely chopped (pyaaz))
• 1 Green chili (finely chopped (hari mirch)) - optional
• 1-inch piece Ginger (grated (adrak))
• 2 tbsp Coriander leaves (finely chopped (dhaniya))
• 1 small Carrot (grated (gajar)) - optional
• 1/2 tsp Cumin seeds (jeera)
• to taste Salt (namak)
• 2 tsp Oil (for greasing tawa)
• as needed Water (for batter)
• 1 cup For Green Chutney: Fresh coriander leaves (dhaniya)
• 1/2 cup For Green Chutney: Fresh mint leaves (pudina)
• 1 small For Green Chutney: Green chili - optional
• 1 tbsp For Green Chutney: Lemon juice (nimbu ras)
• to taste For Green Chutney: Salt

Instructions

1. 1

   Wash and soak mung dal for 2-3 hours. Drain water and grind with ginger and green chili to a smooth, thick batter using minimal water.

   5 minutes

   Do not add too much water; batter should be pourable but thick.

2. 2

   Transfer batter to a bowl. Add finely chopped onion, coriander leaves, grated carrot, cumin seeds, and salt. Mix well.

   3 minutes

   Add veggies of your choice for extra nutrition.

3. 3

   Heat a non-stick tawa on medium flame. Grease lightly with a few drops of oil.

   2 minutes

   Use minimal oil to keep it healthy.

4. 4

   Pour a ladleful of batter onto the tawa. Spread into a medium-sized circle using the back of the ladle.

   1 minute

   Spread evenly for uniform cooking.