Moonglet (moong dal batter omelette)

Soak one cup of moong dal overnight, or 2 to 3 hours in hot water with a lid on; drain.

Blend the lentils with salt, ginger, the optional green chilli and turmeric, adding two to three tablespoons of water a little at a time, to a thick, smooth batter.

Whisk the batter thoroughly for a few minutes until light and fluffy; add a little water if too thick, keeping it like a thick pancake batter. The plain batter keeps up to 2 days refrigerated.

Transfer about two spoonfuls of batter to another bowl; add chopped onion, boiled sweet corn, boiled beet, chopped green chillies, a little salt, baking powder, baking soda, a few drops of lemon or lime juice and coriander leaves; mix gently in one direction without overmixing.

Heat a pan over medium heat with a teaspoon each of oil and butter; once the butter melts add the batter and even the top with a spatula.

Cover and cook on medium heat a few minutes until golden brown underneath; flip.

Score the top lightly with the spatula without cutting through; add butter so it seeps in; fry a few more minutes.

Repeat with fresh portions, adding vegetables and leaveners only to each portion; serve hot, plain or with green chutney, tamarind chutney or ketchup.