Moong Dal Chilla Recipe, also known as Moong Dal Pancakes, is a popular Indian breakfast dish that combines nutrition with flavor. Made from split yellow moong dal (lentils), this savory pancake is not only protein-rich but also highly versatile. It’s perfect for a wholesome breakfast or a light meal any time of the day.
Moong Dal Chilla Recipe
Equipment
- 1 Blender or food processor
- 1 mixing bowl
- 1 Non-stick frying pan or griddle
- 1 Spatula
- 1 Measuring cups and spoons
- 1 Serving plates
- 1 Cooking spoons
Ingredients
- 1 cup moong dal (yellow split mung beans), soaked in water for 2-3 hours
- 1 green chili, chopped (adjust to taste)
- 1 inch piece of ginger, peeled and chopped
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder (optional)
- Salt, to taste
- 2 tablespoons chopped cilantro (coriander leaves)
- ½ cup finely chopped onions
- ½ cup finely chopped tomatoes
- ½ cup grated carrot (optional)
- 1 tablespoons oil or ghee (clarified butter) for cooking
Instructions
Soak Moong Dal:
- Rinse the moong dal under cold water. Soak it in enough water for 2-3 hours. Drain well after soaking.
Prepare Batter:
- In a blender or food processor, combine the soaked and drained moong dal, green chili, and ginger. Blend into a smooth batter, adding a little water if necessary. The batter should be of pouring consistency, similar to pancake batter.
Mix Ingredients:
- Transfer the batter to a mixing bowl. Stir in the cumin seeds, turmeric powder, coriander powder, red chili powder (if using), and salt. Mix well. Add chopped cilantro, onions, tomatoes, and grated carrot (if using) into the batter and stir until evenly combined.
Resting Time:
- Let the batter rest for about 30 minutes. This helps the flavors meld together and makes the chilla more flavorful.
Cook Chilla:
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease the surface with oil or ghee.Pour a ladleful of batter onto the hot pan and spread it into a thin, round circle. Cook for 2-3 minutes or until small bubbles form on the surface and the edges start to lift.Flip the chilla and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.Remove from the pan and keep warm. Repeat with the remaining batter, greasing the pan as needed.
Serve:
- Serve hot with green chutney, yogurt, or a side salad.
Notes
Enjoy your Moong Dal Chilla, a delicious and nutritious Indian pancake that's perfect for breakfast or a light meal!
The dish is known for its crisp texture on the outside and soft, spiced interior, making it a favorite among those who appreciate both taste and health benefits. Moong Dal Chilla is a great way to start your day with a boost of energy, and it’s also suitable for those following a vegetarian or gluten-free diet.
More Vegetarian Recipes:
Ingredients:
- 1 cup yellow moong dal (split yellow lentils)
- 1 small onion, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 small tomato, finely chopped
- 1/2 cup spinach, finely chopped (optional)
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 tsp baking soda (optional, for extra fluffiness)
- Salt to taste
- 1-2 tbsp oil or ghee (clarified butter) for cooking
Instructions:
- Soak the Dal:
- Rinse the moong dal thoroughly under cold water. Soak it in enough water for about 2-3 hours or overnight. This will soften the dal and make it easier to blend.
- Prepare the Batter:
- Drain the soaked dal and transfer it to a blender. Add a little water if necessary and blend to a smooth batter, similar to pancake batter. The consistency should be slightly thick but pourable.
- Transfer the batter to a mixing bowl. Stir in the finely chopped onion, green chili, tomato, and spinach (if using). Mix well.
- Season the Batter:
- Add cumin seeds, turmeric powder, red chili powder, garam masala, baking soda (if using), and salt to the batter. Mix until all the ingredients are well incorporated.
- Cook the Chilla:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or ghee.
- Pour a ladleful of the batter onto the skillet and spread it into a thin, even circle using the back of the ladle. Cook for 2-3 minutes on one side until bubbles form on the surface.
- Flip the chilla and cook for another 2 minutes on the other side, or until golden brown and cooked through. Repeat the process with the remaining batter.
- Serve:
- Moong Dal Chilla can be enjoyed hot with a side of green chutney or yogurt. It pairs well with pickles or a fresh salad for a complete meal.
Tips:
- For added flavor and nutrition, you can incorporate other vegetables like bell peppers, grated carrots, or even corn into the batter.
- Adjust the spices according to your preference to make the chilla more or less spicy.
- To make it even quicker, you can prepare the batter a day in advance and store it in the refrigerator.
This Moong Dal Chilla recipe is an easy and delicious way to incorporate more lentils into your diet, offering both health benefits and great taste. Enjoy this wholesome pancake as a nutritious start to your day or as a satisfying snack!