Moong Dal Chilla

Moong Dal Chilla is a nutritious Indian pancake made from ground split yellow lentils, packed with protein and fiber. This savory dish is perfect for a wholesome breakfast or snack, and can be customized with various spices and vegetables.

Ingredients

• Moong dal (yellow split lentils) - 100 grams
• Water - 250 ml
• Green chili - 1, finely chopped
• Ginger - 1 inch, grated
• Coriander leaves - 2 tablespoons, chopped
• Cumin seeds - 1 teaspoon
• Salt - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Oil - 2 tablespoons (for cooking)
• Vegetables (optional, e.g., grated carrot, chopped bell pepper) - 50 grams

Steps

1. Rinse the moong dal under running water until the water runs clear, then soak it in water for at least 2 hours.
2. Drain the soaked dal and blend it with 250 ml of water to a smooth batter. The batter should be of pouring consistency.
3. Transfer the batter to a bowl and mix in the green chili, ginger, coriander leaves, cumin seeds, salt, and turmeric powder. If using, add the optional vegetables and mix well.
4. Heat a non-stick skillet or tawa on medium heat and add a little oil, spreading it evenly.
5. Pour a ladleful of the batter onto the skillet and spread it gently into a circle, about 6-8 inches in diameter.
6. Cook for 2-3 minutes until the edges start to lift and the bottom is golden brown, then drizzle a little oil around the edges.
7. Flip the chilla carefully and cook for another 2-3 minutes until both sides are golden and crispy.
8. Repeat with the remaining batter, adding more oil to the skillet as needed.
9. Serve hot with green chutney or yogurt.

Nutrition

• Calories: 200
• Protein: 12 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.25 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in dietary fiber, promoting digestive health.

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