Soak the split yellow mung beans in enough water to cover them overnight, then drain them thoroughly.

Blanch the spinach leaves in boiling water for 1 minute, then drain and cool them.

Add the drained mung beans, blanched spinach, ginger, garlic, green chilies, turmeric, coriander, cumin seeds, yogurt, semolina, baking soda, salt, and 240 ml water to the mixer grinder.

Blend the mixture until completely smooth, then transfer the thick pourable batter to a mixing bowl.

Finely chop the onion and green capsicum, then set them aside with the boiled sweet corn.

Heat 1 teaspoon cooking oil in a nonstick pan over medium-low heat, then pour in one quarter of the batter and spread it into a thick round base.

Scatter one quarter each of the sweet corn, onion, and green capsicum over the wet batter, then sprinkle red chili flakes and dried oregano on top.

Cover the pan and cook the pizza for 4 to 5 minutes until the base is golden and the toppings are set.

Repeat with the remaining cooking oil, batter, and toppings to make three more moong dal pizzas.