• Wash the moong dal and soak in water for at least 3 hours, or overnight. Drain well.
• Add the soaked dal to a blender with the green chilies and water. Blend until completely smooth, scraping down the sides as needed.
• Pour the batter into a bowl. Add the black salt, garlic powder, garam masala, black pepper, baking soda, and nutritional yeast if using. Mix well until fully combined.
• Line the air fryer basket with a parchment paper liner. Lightly spray oil. Pour in the batter and spread it evenly. Layer the onions and red peppers on top, followed by the chopped spinach. Finish with the shredded cheese and gently press everything down with a fork or spatula.
• Air fry at 350°F for 15 minutes, or until the top is set and the cheese is melted and lightly golden. Insert a toothpick in the center; it should come out clean when done.
• Let rest for 5 minutes before slicing.
• Serve with a side salald and ketchup or hotsauce.
• To serve as a wrap, spread Trader Joe's Bomba sauce or your favorite chutney on a sheet of lavash bread. Top with fresh arugula and line up two slices of the bake in the middle, and fold the sides into a wrap. Place on a heated griddle, drizzle with oil, and cook on both sides until crispy and golden. Cut in half and enjoy.

Oven

• No air fryer, no problem, and this is also the easiest route if you're doubling the recipe. Preheat the oven to 350°F. Pour the batter into a greased, parchment-lined 6-inch round baking dish, or a 9-inch dish if doubling, and bake for 25 to 30 minutes, or 35 to 40 minutes if doubled, until the center is set and a toothpick comes out clean. Let it cool slightly before slicing.