1-Step 1: Rinse and Soak the Lentils Start by rinsing the masoor dal thoroughly under running water until the water runs clear. This removes any dust or debris and helps the lentils soak evenly. Place the rinsed lentils in a large bowl and add 3 cups of water. Soak the lentils overnight or for at least 4 hours. Soaking softens the lentils, making them easier to blend into a smooth batter.

2-Step 2: Drain and Blend the Batter After soaking, drain the water from the lentils. Transfer the lentils to a blender. Add 1 green chili, 1 inch of fresh ginger, 1 teaspoon of salt, and ½ cup of water. Blend until the mixture is smooth and pourable, similar to pancake batter. If the batter is too thick, add a little more water, one tablespoon at a time, until you reach the right consistency.

3-Step 3: Add Fresh Herbs and Rest the Batter Once the batter is smooth, transfer it to a mixing bowl. Stir in 2 tablespoons of finely chopped cilantro, mixing well to distribute the herbs evenly. Let the batter rest for about 5 minutes. This resting period allows the flavors to meld and helps the batter thicken slightly, making it easier to spread in the pan.

4-Step 4: Heat the Pan and Pour the Batter Heat a non-stick pan or cast-iron skillet over low-medium heat. Lightly grease the pan with a few drops of oil. Pour about ⅓ cup of batter onto the center of the pan. Using the back of a ladle or a small bowl, gently spread the batter into a 5- to 6-inch circle. Keep the thickness even so the chilla cooks uniformly.

5-Step 5: Cook the First Side Cook the chilla for 2 to 3 minutes on the first side. You will notice the edges starting to crisp and bubbles forming on the surface. Add a few drops of oil around the edges to help release the chilla and add a touch of crispness. Wait until the edges lift easily from the pan before attempting to flip.

6-Step 6: Flip and Cook the Second Side Gently slide a spatula under the chilla and flip it over. Drizzle a little more oil on top. Cook the second side for another 2 to 3 minutes until light brown marks appear and the chilla is cooked through. Press lightly with the spatula for even cooking. Transfer to a plate and repeat with the remaining batter, greasing the pan as needed.

7-Step 7: Serve and Enjoy Serve the Masoor Dal Chilla warm with your favorite chutney, yogurt, or a side of soup. They pair wonderfully with roasted tomato basil soup for a comforting meal, or enjoy them on their own as a quick snack.