Yellow Moong Daal Crepes with Spiced Potato Filling

**Prepare the Moong Daal Batter:** Drain the soaked moong daal. Add the daal, green chilies, ginger, cumin seeds, and salt to a blender or food processor. Add enough water to grind into a smooth batter. The consistency should be similar to crepe batter – pourable but not too thin.

**Make the Spiced Potato Filling:** Heat 1 tablespoon of oil in a pan. Add mustard seeds and let them splutter. Then add curry leaves and asafoetida (if using).

Add chopped onion and sauté until golden brown.

Add turmeric powder, red chili powder, and garam masala. Sauté for a minute until fragrant.

Add the mashed potatoes and salt to taste. Mix well and cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and well combined.

Stir in chopped coriander leaves and lemon juice. Set aside.

**Make the Crepes:** Heat a non-stick crepe pan or griddle over medium heat. Grease lightly with oil.

Pour a ladleful of moong daal batter onto the hot pan and spread it into a thin circle, like a crepe.

Cook for 1-2 minutes, or until the bottom is golden brown and the edges start to lift. Flip the crepe and cook for another minute.

Remove the crepe from the pan and place it on a plate.

**Assemble the Crepes:** Place a portion of the spiced potato filling in the center of the crepe. Fold the crepe in half or into a cone shape.

Repeat steps 7-10 to make the remaining crepes.

**Serve:** Serve the yellow moong daal crepes hot with coconut chutney and sambar.