Moong flatbread

Makes a wonderful quick symplax breakfast, or wrap. Two methods.

1. Soak whole or split moong daal overnight. Blend with some water.

2. Use moong flour (this is preferred if it is available). Blend with water.

Add any spices you think will go with it. Sambar powder and keffir lime leaves is a super good combination. Tempered mustard seeds, cumin seeds and curry leaves is awesome too. Chilli powder is always good, in whatever combo. Texture should be like thick pancake batter.

Pour into a hot skillet, cook 5-6 min, flip, cook 5-6 min. Note, cook times are less if you're starting with moong flour, only a couple of min on each side.