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Here are the detailed recipes :
1. Moong dal chilla
Ingredients:
• 1 cup split yellow moong dal (yellow lentils)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chili, finely chopped (adjust according to taste)
• 2 tablespoons chopped coriander leaves
• 1/2 teaspoon cumin seeds
• Salt to taste
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• Oil or ghee for cooking
Instructions:
1. Preparation: Rinse the moong dal under running water until the water runs clear. Soak the dal in enough water for at least 4 hours or preferably overnight.
2. Grinding: After soaking, drain the water from the dal and transfer it to a blender. Add a little water and grind into a smooth paste. The consistency should be similar to pancake batter.
3. Seasoning: Transfer the ground dal batter to a mixing bowl. Add chopped onions, tomatoes, green chili, coriander leaves, cumin seeds, salt, turmeric powder, and red chili powder (if using). Mix everything well to combine.
4. Cooking: Heat a non-stick skillet or a griddle over medium heat. Once hot, lightly grease it with oil or ghee. Pour a ladleful of the moong dal batter onto the center of the skillet and spread it evenly in a circular motion to form a thin pancake-like layer.
5. Cooking (contd.): Drizzle a little oil or ghee around the edges of the chilla. Cook the chilla for 2-3 minutes on medium heat until the bottom side is golden brown and crispy.
6. Flip: Carefully flip the chilla using a spatula and cook the other side for another 2-3 minutes until it turns golden brown.
7. Serve: Once both sides are cooked and crispy, transfer the chilla to a plate. Repeat the process with the remaining batter to make more chillas.
8. Serve: Serve the moong dal chillas hot with green chutney, yogurt, or any chutney of your choice.


2. Vegetable Sooji idli
Ingredients :
• 1 cup sooji (semolina)
• 1 cup yogurt (curd)
• 1/2 cup finely chopped mixed vegetables (carrots, peas, bell peppers, etc.)
• 1/4 cup finely chopped cilantro (coriander leaves)
• 1 green chili, finely chopped (optional)
• 1 teaspoon mustard seeds
• 1/2 teaspoon baking soda
• Salt to taste
• Oil for greasing the idli molds
For Tempering:
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1 teaspoon chana dal (split chickpeas)
• Few curry leaves
Instructions:
1. Preparation: In a mixing bowl, combine sooji and yogurt. Mix well and let it rest for 15-20 minutes. This allows the sooji to absorb the yogurt and soften.
2. Tempering: In a small pan, heat oil over medium heat. Add mustard seeds and let them splutter. Then add urad dal, chana dal, and curry leaves. Saute until the dals turn golden brown. Remove from heat and set aside.
3. Vegetables: Add chopped vegetables, cilantro, green chili (if using), mustard seeds, cumin seeds, baking soda, and salt to the sooji-yogurt mixture. Mix everything well to form a thick batter. If the batter is too thick, you can add a little water to adjust the consistency.
4. Resting: Let the batter rest for another 10-15 minutes to allow the flavors to meld together.
5. Grease Idli Molds: Grease the idli molds with a little oil.
6. Steaming: Bring water to a boil in the steamer. Meanwhile, give the batter a gentle mix. Pour the batter into each mold, filling them about 3/4 full. Place the idli stand in the steamer and steam the idlis for about 12-15 minutes on medium heat until they are cooked through.
7. Resting: Once cooked, remove the idli stand from the steamer and let it rest for a couple of minutes. Then carefully remove the idlis from the molds using a spoon or knife.
8. Serve: Serve the vegetable sooji idlis hot with coconut chutney, tomato chutney, or sambar.

3. Chick pea sandwich
Ingredients:

• 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
• 2 table spoon curd/hung curd
• Bread slices (whole wheat, multigrain, or your choice)
• Onion, capsicum or any seasonal veggie

Instructions:
1. Prepare the Chickpea Filling: In a mixing bowl, mash the chickpeas using a fork or potato masher until they are mostly broken down. Some texture is good, so you don't need to mash them completely.
2. Mix Ingredients: Add chopped veggies into mashed chickpeas. Season with salt and pepper or masalas according to taste. Mix everything until well combined.
3. Assemble Sandwiches: Take two slices of bread and spread a generous amount of the chickpea mixture on one slice. Top with lettuce leaves, sliced tomatoes (if using), and another slice of bread.
4. Cut and Serve: Using a sharp knife, cut the sandwich in half diagonally or into quarters if desired. Serve immediately or wrap in parchment paper or cling film for later.