Recipe- Healthy To Eat Moong Dal Chilla

Moong Dal Chilla is a delicious protein-packed Indian breakfast made with yellow moong dal along with simple spices and herbs, including chilies and onions. These savory lentil pancakes are nutritious, vegan and gluten-free.

This moong dal chilla is a great alternative for a quick breakfast if you don't eat eggs. It is a savory lentil pancake, you can enjoy with chutney or pickle, along with a cup of chai.

Ingredients

1 cup Split Yellow Lentils (Moong Dal)
3 cups Water for soaking
2 Green Chili Pepper finely diced
1 teaspoon Ginger grated
⅓ cup Red onion finely chopped
3 tablespoon Cilantro leaves chopped
1 teaspoon Salt adjust to taste
1,4 teaspoon Ground Turmeric (Haldi powder)
½ teaspoon Kashmiri red chili powder adjust to taste
⅔ cup Water or as needed
4 teaspoon Oil to cook the chilla

Method

- Add moong dal to a medium bowl. Rinse the moong dal. Add 3 cups water and soak for at least 3 hours or overnight.

- Drain the water. Transfer dal to a blender. Add about ⅔ cup water. Blend to make a smooth batter.

- Transfer the batter to a bowl. Add green chili, ginger, onion, cilantro, salt, turmeric and red chili powder. Mix well, and add 1-2 tablespoons more water if needed. Make sure the batter is not too thick or too runny, it should have a pouring consistency.

- Heat an iron skillet or non-stick pan on medium heat. Add some oil, and wipe it clean with a paper towel.

- Once the skillet is hot, turn the heat to low, take a ladle full of the batter, and pour it at the center of the pan.

- Using the same ladle, spread the batter on the tawa in a circular motion to make a round chilla. Now turn the heat to medium-high.

- Drizzle some oil at the edges of the chilla and at the center on the top. Total of about ¾ to 1 teaspoon.

- Cook the chilla on one side for a couple of minutes, then flip it using a spatula. You should see some golden spots on the top of the chilla after it was flipped.

- Now press with the spatula and cook the other side for 1-2 minutes.

- When the chilla is well cooked on both sides, remove to a plate. Same way make all the chilla's. Wipe the pan with a paper towel between each chilla.

- Serve moong dal chilla right way with chutney or tomato ketchup, and a cup of chai!