**Soak Dal**- Soak moong dal in water for 3–4 hours. Drain.
**Grind Batter** -Blend soaked dal with ginger, chillies, cumin, and salt. Add water gradually to make a smooth, pourable batter
**Rest Batter** -Let the batter sit for 10–15 minutes. Mix in optional veggies if using.
**Cook Cheela** - Heat a non-stick or cast iron pan. Pour a ladle of batter and spread gently. Drizzle oil/ghee around edges
**Flip & Serve**- Cook until golden on one side, flip, and cook the other side. Serve hot with chutney or curd.
