Easy Spinach Chilla with Oats and Masoor Dal

Ingredients

• 1/2 cup masoor dal (red lentils)
• 2 cups warm water (for soaking)
• 1/2 cup protein oats
• 1- inch ginger (roughly chopped)
• 1 green chili
• 1/2 teaspoon cumin seeds
• 1 teaspoon kosher salt
• 3 big handfuls of baby spinach
• 1 cup water (for blending the batter)
• 1 tablespoon ghee (or oil, for cooking)

Instructions

1. 1

   Rinse the masoor dal thoroughly, then soak it in water for at least 1 hour, or overnight.

2. 2

   Drain the soaked dal completely. Add it to a blender along with oats, ginger, green chili, cumin seeds, salt, baby spinach, and water. Blend until smooth. The batter should be pourable but not too runny.

3. 3

   Heat a cast-iron skillet or non-stick pan on medium heat. Once hot, pour about ⅓ cup of batter onto the pan and spread gently into a thin pancake. Drizzle a little ghee or oil around the edges.

4. 4

   Cook on medium-low heat for 2 to 3 minutes per side, or until golden brown spots appear. Repeat with the rest of the batter.