Mung Dal Chilla with Carrot & Fresh Coriander

Ingredients

• Split, husked yellow mung dal (moong dal)1 cup
• Water, for soaking3 cups
• Water, for blending1/4-1/2 cup, as needed
• Fresh ginger, finely grated1 teaspoon
• Ground cumin1/2 teaspoon
• Ground turmeric1/4 teaspoon
• Carrot, finely grated1/2-3/4 cup (1 small carrot)
• Fresh coriander leaves (cilantro), finely chopped1/4 cup
• Salt3/4 teaspoon, or to taste
• Sunflower oil or ghee, for cooking2-3 tablespoons in total
• To serve (optional): coconut chutney, or a few cucumber slicesas desired

Method

1. 1

   Rinse the mung dal 3-4 times until the water runs mostly clear, then soak in 3 cups of water for 3-4 hours or overnight.

2. 2

   Drain and rinse the dal, then blend with 1/4 cup water to a smooth, thick, lump-free batter.

3. 3

   Stir in ginger, cumin, turmeric and salt, then fold in the grated carrot and chopped coriander.

4. 4

   Let the batter rest 10-15 minutes, adjusting consistency with a little water if needed.

5. 5

   Heat a seasoned pan, pour a ladleful of batter and spread it into a circle.

6. 6

   Cook until the underside is golden and edges lift, drizzling a little oil or ghee around the edges.

7. 7

   Flip and cook the second side until golden, then repeat with remaining batter.

8. 8

   Serve warm with coconut chutney or cucumber slices if desired.