Moong Dal Cheela

Rinse 250g Moong Dal thoroughly and soak in water for at least 4 hours, or preferably overnight.

Drain the soaked Moong Dal completely. In a blender, combine the drained Moong Dal, 20g Ginger, 10g Green Chili, 5g Cumin Seeds, 1g Asafoetida, 3g Turmeric Powder, 4g Salt, and 200g Water. Blend until a smooth, pourable batter is formed. Transfer the batter to a bowl and stir in 15g Fresh Cilantro.

For the stuffing, heat a small amount of Ghee in a pan. Add 80g finely chopped Onion and sauté until translucent. Add 100g grated Paneer, 3g Garam Masala, 3g Red Chili Powder, and the remaining 15g Fresh Cilantro. Sauté for 2-3 minutes, then remove from heat and set aside.