Moong Dal Chilla Wrap for 4 Servings

Instructions:

1. Rinse the moong dal and soak in water for 3-4 hours or overnight.
2. Drain the dal and place it in a blender with ginger, green chilies, and salt. Add water gradually, blending until the batter is velvety smooth with no visible grains.
3. Use a whisk to beat the batter for 2 minutes to incorporate air bubbles for flexibility.
4. Grease a non-stick skillet over medium heat. Pour a ladleful of batter in the center and gently swirl it outward in a circular motion to create a thin, even circle.
5. Drizzle a few drops of oil around the edges. Cook until the edges lift and the bottom is golden-brown, then flip and cook the other side for 30-60 seconds.
6. Allow the chilla to cool slightly, spread a layer of mint-cilantro chutney, add the mixture of grated paneer, cabbage, carrots, lemon juice, cumin, and pepper, then roll tightly into a wrap.