Begin by rinsing 1 cup of masoor dal under cold water to remove any impurities. Place the rinsed lentils in a bowl and cover with 3 cups of water, letting them soak for at least 4 hours or overnight.

Once the lentils are soaked, drain and rinse them again. In a blender, combine the soaked dal with enough fresh water to achieve a pourable consistency. Add ginger, green chilies, and salt to taste. Blend until smooth.

Transfer the batter to a bowl and let it rest for 5 minutes to meld flavors.

Heat a non-stick skillet over medium heat and lightly brush with oil.

Pour a ladleful of the batter onto the skillet, spreading it gently into a circle about 6 inches in diameter. Cook for 3-4 minutes, then flip and cook for an additional 2-3 minutes.

Once cooked, transfer to a plate and serve warm with chutney, yogurt, or salad.