Moong Dal & Paneer Chilla

Drain the soaked moong dal and transfer it to a blender. Add the ginger, cumin seeds, green chili (if using), and a splash of water. Blend until you get a smooth, pourable batter.

Transfer the batter to a bowl. Mix in the turmeric, ajwain, salt, and finely chopped coriander leaves. Set aside.

In a separate small bowl, prepare the filling by tossing the grated paneer with a tiny pinch of salt and a sprinkle of roasted cumin powder.

Heat a non-stick skillet or flat pan (tawa) over medium heat. Lightly grease it with ghee. Pour a ladleful of the dal batter into the center and quickly spread it outward in a circular motion to form a thin pancake.

Cook for 2-3 minutes until the bottom is golden brown and the edges lift easily. Drizzle a little ghee around the edges, flip carefully, and cook for another 1-2 minutes.

Flip it back over, place a spoonful of the paneer filling in the center, and fold the chilla in half. Serve warm immediately.