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Drain soaked moong dal and blend with green chili, ginger, and salt until smooth to form the batter.
Heat a non-stick pan and cook two thin chillas (lentil pancakes) using a total of 1 teaspoon oil.
Boil the egg for 7–8 minutes (soft to medium-boiled).
Sauté spinach in ½ teaspoon ghee until just wilted.
For chutney, blend avocado, mint leaves, lemon juice, black salt, and roasted cumin powder until smooth.
Serve chillas with sautéed spinach, boiled egg (if using), and avocado-mint chutney on the side.
Serving and Storage Tips:
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