Rinse the yellow moong dal thoroughly under running water and soak it in enough water for 3-4 hours or overnight.

After soaking, drain the water from the dal and transfer it to a blender.

Add chopped onion, green chili, coriander leaves, cumin seeds, salt, turmeric powder, and red chili powder (if using) to the blender.

Blend the mixture into a smooth batter. Add a little water if needed to adjust the consistency. The batter should be thick yet pourable.

Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.

Pour a ladleful of the batter onto the center of the pan and spread it gently into a circular shape using the back of the ladle.

Drizzle a few drops of oil around the edges of the chilla and cook for 2-3 minutes or until the bottom turns golden brown.

Flip the chilla using a spatula and cook the other side for another 2-3 minutes until it's cooked through and golden brown.

Repeat the process with the remaining batter to make more chillas.

Serve the hot and crispy yellow moong dal chillas with green chutney, yogurt, or any dipping sauce of your choice.