Spiced Moong Dal Pancakes (Cheela) with Mint Chutney

Ingredients:

• Vedanta Moong Dal – 1 cup (soaked 3–4 hours)
  
• Ginger – 1 inch
  
• Green chili – 1
  
• Cumin seeds – ½ tsp
  
• Turmeric – ¼ tsp
  
• Salt – to taste
  
• Ghee – for cooking
  

Method:

1. Blend soaked dal, chili, ginger, and spices into a smooth batter.
   
2. Heat a non-stick pan, grease lightly with ghee, pour batter into pancakes.
   
3. Cook both sides until golden brown.
   

Serve with fresh mint-coriander chutney.