Moong Dal Chilla with Spiced Spinach Sauté

Place moong dal in a bowl, cover with water, and let soak for 2 hours to soften for grinding.

Drain the soaked dal and blend into a smooth paste using a blender or food processor. Transfer to a bowl, then mix in finely chopped onion, chopped green chili, ginger paste, turmeric, and salt. Adjust consistency with a little water if needed to resemble pancake batter.

Wash and roughly chop the spinach leaves. Mince garlic cloves and set aside with cumin seeds, turmeric, and salt for quick assembly.

Heat olive oil in a large skillet over medium heat at 160°C. Add cumin seeds and let them sizzle for 30 seconds until fragrant, then stir in minced garlic and cook for 1 minute until golden. Add turmeric, spinach, and salt, stirring frequently for 5-7 minutes until wilted and tender.

Heat 1/2 tsp ghee in a non-stick pan over medium heat at 160°C. Pour a ladleful of batter into the pan, spreading it thinly into a circle. Cook for 2-3 minutes per side until golden brown and crisp at the edges, flipping carefully. Repeat for remaining batter, adding ghee as needed. Garnish with chopped coriander.