Green Moong daal Crepe with Tomato Onion Chutney

(From Banu's Cookbook)

Green Whole Moong Daal Crepe
Ingredients:
1 Cup of Whole Green Moong Daal (Soaked Overnight)
1 inch piece of Ginger
4-6 Garlic Cloves
3-4 Green Chillies (or per taste)
1/4 cup of Finely Chopped Onion
2 Tbsp of Finely Chopped Cilantro
Mustard Seeds and Hing for Seasoning
Salt to Taste
Oil to Cook

Method:
1. Grind the Soaked Moong daal with ginger, garlic and Green Chillies. Do not add too much water. The batter should be fairly thick.
2. To the ground batter, add the salt, chopped Onion and Cilantro. Add seasoning of mustard seeds and Hing.
3. Heat a flat pan and pour the batter and spread the best you can (it is kind of hard with the chopped onion on it).
4. Cook it both sides with some oil.
5. Moong Daal Crepe is ready to be eaten with some chutney.


Tomato Onion Chutney
Ingredients:
1 Medium Onion Chopped
2 Roma Tomatoes Chopped
3-4 Red Chillies
Salt
1/2 Tsp of Cumin Seeds

Method:
1. Roast the Onion with some oil until it starts browning.
2. Add the red chillies and roast some more.
3. Add the tomatoes and saute until tomatoes become soft.
4. Let this mixture come to room temperature. Then Blend this into a paste with Salt and Cumin Seeds.
5. Tomato Onion Chutney is ready :)

Notes: Optionally you can add garlic cloves along with red chillies and you can add Tamarind paste or Lemon Juice while grinding it to a paste.