Rinse moong dal 3 to 4 times in water.

Soak moong dal in water for about 3 to 4 hours.

Discard the water once the moong dal swells or doubles up in size.

Grind the drained moong dal with water to a smooth batter.

Add turmeric powder, red chili powder, roasted cumin powder and salt.

Stir well to mix and keep aside.

Chop coriander leaves, ginger, green chilies and onion.

Add the chopped ingredients to the moong dal batter.

Mix well and add asafoetida. Mix again.

Allow the batter to rest for 15 to 20 minutes. To know more, swipe up!

Heat a pan. Pour a ladleful of batter on the center of the pan.

Rotate the batter with the back of spatula giving a round and even shape. Cook chilla on a medium heat.

Drizzle some oil around the edges of the moong dal chilla.

Cook the moong dal chilla on medium heat. After a minute, the underside will turn brown and crisp.

Flip the moong dal chilla and cook the other side till it turns brown and crisp.

Once the moong dal chilla appears brown and crisp, fold it.

Fold once more time to form a triangular shape. To know more, swipe up!

Serve moong dal chilla hot with chutney or tomato ketchup. For more recipes, visit vegrecipesofindia.com