Beet Moong Dal Cheela by Rootedinspice

Ingredients

• 1 cup yellow moong dal, soaked for 4 hours
• 1 medium beetroot, peeled and grated
• 1/2 cup water
• 1 tsp fresh ginger, minced
• 1 tsp green chili, finely chopped
• 1/2 tsp cumin seeds
• 1 tsp salt (adjust to taste)
• 2 tbsp extra virgin olive oil

Instructions

1. Drain the soaked moong dal and transfer to a blender with 1/2 cup of water, ginger, and green chili over medium heat until heated through, about 5 min.
2. Blend on high speed for 1-2 minutes until a smooth, pourable batter forms.
3. Transfer the batter to a bowl and stir in the grated beetroot, cumin seeds, and salt until well combined.
4. Heat a non-stick skillet over medium heat and brush lightly with olive oil.
5. Pour a 1/4 cup ladle of batter onto the center of the pan and spread into a thin circle until ready to serve.
6. Cook for 2-3 minutes until the edges lift and the bottom is golden brown.
7. Flip carefully and cook for another 1-2 minutes until crisp, then serve warm.