1. Moong Dal Chilla:
Moong Dal gets soaked for two to three hours. Add to a blender after draining. Blend in the spices (chilli, ginger, and cumin) to create a smooth batter. Add Salt, hing, turmeric, coriander, and coriander to the batter. To create a batter with a flowing consistency, combine thoroughly and add water. Then on a heated pan, put out some batter and spread it out evenly. Olive oil to be drizzled over the chilla. On a medium burner, cook it with the cover on. To cook the chili from all sides, flip it. With green chutney, serve.