Prepare the Batter:

1. Wash and soak the yellow moong dal until the water runs clear, then let it soak for an hour.
2. Once soaked, drain the water and add the dal to a BlendLab Pro 2.0 blender along with ginger, green chili, cumin seeds, salt, and water. The 1200W copper motor of the BlendLab Pro 2.0 ensures the smoothest batter for your cheela.
3. Transfer the batter to a bowl and stir to ensure the consistency is correct (not too thin).

Prepare the Topping:

1. Finely chop all the vegetables or pulse them in a food processor for even chopping.
2. Combine the chopped vegetables in a bowl with grated paneer, fresh coriander, and spring onion greens. Mix well.

Cook the Cheela:

1. Heat a tawa (flat griddle) on high heat until hot. Sprinkle water on the surface to test; it should sizzle and evaporate quickly.
2. Pour a ladleful of batter onto the tawa and spread it into a thin circle like a dosa.
3. Spread the prepared topping evenly over the cheela. Press gently to ensure it sticks.
4. Sprinkle salt and black pepper over the topping, and drizzle ghee around the edges and on top.
5. Cook on medium heat until the bottom turns light golden brown. Flip the cheela carefully and cook the other side for 2-3 minutes until the vegetables are tender.
6. Flip back, roll the cheela, and transfer to a cutting board. Slice into pieces.

Serve:

1. Serve the moong dal cheela hot with green chutney and sweet tamarind chutney.

Enjoy your delicious and healthy Moong Dal Cheela!