Lingkan Reang
Grind chutney ingredients coarsely and set aside.
Soak moong dal and rice overnight, then drain water.
Grind soaked dal, rice, spinach, ginger, cumin, garlic, green chili, and hing without adding much water.
Mix in salt, then heat a pan and wipe with a damp towel.
Spread batter in a thin circle, cook until crisp, then flip and add paneer, onions, and coriander.
Fold the chilla and serve hot with chutney.