Moong Dal Cheela

1. Wash the lentils thoroughly and soak for 2-3 hours.
2. Drain the water, add chili and garam masala and grind to a paste.
3. Transfer to a bowl, add water and mix until you get a pancake batter like consistency.
4. Add salt, ginger and chopped coriander leaves.
5. Heat one tablespoon oil in the pan and ladle the batter into the center. Use the back of the ladle to spread evenly.
6. Fry for a few minutes or until the edges start to brown.
7. Pour half a teaspoon oil around and on the pancake and flip it over. It should have a pleasing golden-brown color.
8. The other side needs only half the cooking time (1-2 minutes).
9. Remove pancake and keep warm.
10. Repeat step 5 - 9 until there is no more batter.
11. Serve with spicy coriander chutney, sweet & sour tomato chutney or with a sauce/dip of your choice.

The lentil pancakes are like a blank canvas waiting for your "paint." Besides the mentioned chutneys or sauces, your "paint" could be a fried or poached egg, some raw or cooked vegetables, fresh or stewed fruits, ice cream or whatever you fancy and deem suitable. 

The pancakes are not only for breakfast. They would also complement perfectly a tomato, cauliflower or potato curry.