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 on top. Finish with the shredded spinach and gently press everything down.

Air fry at 350°F for 15 minutes, or until the top is set. Insert a toothpick in the center; it should come out clean when done.

Let rest for 5 minutes before slicing.

Serve with a side salad and ketchup or hot sauce.

To serve as a wrap, spread your favorite chutney on lavash bread. Top with fresh arugula and line up two slices of the bake in the middle, and fold the sides into a wrap.