Pesarattu

Soak the green moong dal for 4-5 hours or overnight.

Add soaked dal, green chili, chopped ginger, salt, and black pepper powder to a blender.

Pour in a little water and grind to a smooth batter.

Transfer the batter to a bowl.

Mix in cumin seeds and chopped onion.

Add a little more water to lighten the batter.

Heat a non-stick pan without oil.

Pour a ladle of batter onto the pan and spread it evenly.

Wait for holes to appear on the surface, then drizzle oil on top and sides.

Scrape and flip the chilla gently once it is cooked from one side.

Cook the other side without pressing it.

Fold the chilla and serve on a plate.

Repeat the process for remaining batter.

Heat a pan for chutney.

Add roughly chopped pineapple to the pan.

Season with salt, red chili powder, roasted cumin powder, curry leaves, vinegar, and sugar.

Stir lightly and cook on a mild flame until pineapple softens and juices thicken.

Turn off the gas once the chutney becomes glossy and thick.

Garnish with fresh coriander.

Serve the Hara Moong Dal Chilla with warm or cold Pineapple Chutney.