Moong Dal Chilla is a healthy and versatile Indian dish that can be enjoyed as a light breakfast, snack, or even a main course. Packed with protein and essential nutrients, it is a favorite across all age groups. This savory lentil pancake, made from yellow moong dal, is light, gluten-free, and perfect for those seeking a nutritious and delicious meal.
Health Benefits:
- Rich in Protein: Moong dal is a high-protein legume, making this recipe a great choice for a filling breakfast or snack.
- Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
- Low in Calories: Moong dal is low in fat and calories, yet rich in essential nutrients like magnesium, iron, and potassium.
Nutritional Highlights:
- High protein
- Fiber
- Iron
- Low calories
Nutritional Information (Per Serving):
- Calories: 250
- Protein: 15g
- Fat: 4g
- Fiber: 3g
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8-10 chillas
Ingredients:
- 1 cup yellow moong dal (split mung lentils)
- 1 teaspoon cumin seeds
- ½ inch fresh ginger, chopped
- 1 green chili, deseeded (optional)
- ¾ cup grated carrot (optional)
- ¼ cup chopped coriander leaves
- Salt to taste
- 2 tablespoons oil or ghee (for cooking)
Instructions:
- Soak the Moong Dal: Wash and soak the moong dal for at least 15-20 minutes. This helps in softening the lentils, making the batter smoother.
2. Prepare the Batter: After soaking, drain the water and add the moong dal to a blender with cumin seeds, ginger, green chili, and about ¾ cup water. Blend until you have a smooth batter. The consistency should be thick but pourable.
3. Add Vegetables (Optional): Mix in grated carrots, chopped coriander, and salt to the batter. You can also add finely chopped onions or spinach for extra nutrition and texture.
4. Cooking: Heat a non-stick pan or a cast-iron skillet on medium heat. Pour a ladleful of batter in the center of the pan and spread it out in a circular motion, similar to a thin pancake. Drizzle a little oil or ghee around the edges.
5. Flip and Cook: When the edges start lifting, gently flip the chilla and cook the other side until golden brown. Each side should take about 2-3 minutes to cook.
6. Serve: Enjoy the chilla with mint chutney or your favorite pickle.
Tips for Perfect Chillas:
- Consistency: If your batter is too thick, the chilla will be difficult to spread. Add water slowly until you achieve a smooth, pourable consistency.
- Hot Pan Tip: Make sure the pan is hot but not smoking before pouring the batter. If the pan is too hot, the batter will clump up.
- Crispier Texture: For a crispier chilla, cook on medium-high heat and add a little extra ghee while cooking.
Moong Dal Chilla is versatile and can be tweaked by adding oats or other vegetables for additional fiber and flavor
