Moong Ke Cheelay

Ingredients                 

• 1 cup split skinless green gram (dhuli moong dal), soaked for 1-2 hours and drained    
• 1 teaspoon cumin seeds
• 2 green chillies, roughly chopped                  
• A pinch of asafoetida (hing)                            
• Salt to taste
• 100 grams cottage cheese, grated                
• 1 medium onion, chopped                            
• 1 medium tomato, chopped                          
• 2 tablespoons chopped fresh coriander leaves
• ½ teaspoon red chilli powder                        
• Oil for greasing + drizzling
• Green chutney to serve

Method 

1. Transfer the drained dal into a grinder jar, add cumin seeds, green chillies and 1 cup water and grind to a fine paste.
2. Transfer the paste into a bowl, add asafoetida and salt and mix well.
3. Take cottage cheese in a bowl, add onion, tomato and coriander, salt and red chilli powder and mix well.
4. Heat a non-stick tawa and grease it with a little oil. Pour a ladle full of batter on the tawa and spread it to a medium sized disc. Drizzle some more oil all around and cook for about 1-2 minutes. Flip and cook on other side for 1-2 minutes.
5. Flip again and place a portion of the cottage cheese mixture on one side. Fold the other side over.
6. Transfer onto a serving plate and serve hot with green chutney. 
7. Use up the remaining batter similarly.