Moong Dal Chilla with Carrot and Capsicum

Instructions

1. 1

   Rinse the moong dal thoroughly and soak it in water for at least 2 hours.

2. 2

   Drain the water and blend the soaked moong dal with ginger, green chili, and cumin seeds to form a smooth batter. Add a little water if necessary.

3. 3

   Grate the carrot and finely chop the capsicum and coriander leaves.

4. 4

   Mix the grated carrot, chopped capsicum, and coriander leaves into the moong dal batter. Add salt and mix well.

5. 5

   Heat a non-stick pan and add a little oil.

6. 6

   Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake.

7. 7

   Cook on medium heat until the edges start to lift and the bottom is golden brown.

8. 8

   Flip the chilla and cook the other side until golden brown.

9. 9

   Repeat the process with the remaining batter, adding oil as needed.

10. 10

    Serve hot with chutney or yogurt.