soak the moong daal into water for 4 to 5 hours or whole night.
drain the moong daal.
place the drained moong daal inside the blender or mixer along with chopped green chilli, chopped ginger and whole cumin.
make a smooth paste. **if need, add little bit of water**
in a bowl add turmeric powder, asafoetida and salt with the batter and mix well.
add chopped coriander leaves and mix.
add chopped baby spinach and grated carrot and mix nicely.
add little bit little bit of water and make a medium consistency batter. **batter should not be too thin or too thick**
place a nonstick frying pan on medium heat and brush with a little bit of oil.
pour 1/3 cup of batter and spread it with a spatula. **if want to make thin chilla then spread more or if want to make thick chilla then spread bit less.**
when top part cooked a bit then sprinkle some chilli flakes and paprika over it and spread one teaspoon of oil over the chilla and all around the chilla.
evenly spread the paprika all over it with back of a spoon.
then flip over the chilla to cook other side.
it will take barely 1 to 2 minutes to cook one side.
serve warm with preferable chutney and salad.