Rinse the masoor dal thoroughly under cold running water. Soak it in water for about 2-3 hours, then drain and rinse again.

In a blender, combine the soaked and rinsed masoor dal with a small amount of water and blend until smooth, gradually adding water as needed.

Pour the blended dal into a mixing bowl. Add the chopped green chilies, grated ginger, cumin seeds, turmeric powder, and salt; mix well to form a thick batter.

Preheat a non-stick pan over medium heat and lightly grease it with oil.

Pour a generous amount of lentil batter onto the heated pan and spread it gently into a round shape, about 1/4 inch thick.

Cook until the edges are lifting and the underside is golden brown, then carefully flip the pancake and cook the other side until golden brown.

Continue with the remaining batter, greasing the pan lightly between pancakes.

Serve the pancakes hot, paired with chutney or yogurt for dipping.