Moong Dal Chilla (Savory Lentil Pancake) Recipe
Moong Dal Chilla is a nutritious and flavorful North Indian breakfast dish made with a blend of lentils, spices, and fresh vegetables. It’s a gluten-free, protein-packed option that’s perfect for a healthy meal to start your day. Crispy on the outside and soft on the inside, these savory pancakes can be enjoyed with chutneys or yogurt. Ideal for breakfast, brunch, or even a light evening snack!
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (or Green Moong Dal) | 1/2 cup |
| Masoor Dal (Red Lentils) | 1/2 cup |
| Urad Dal (White Lentils) | 1/4 cup |
| Cumin Seeds | 1 tsp |
| Onion (finely chopped) | 1 medium |
| Green Chilies (finely chopped) | 2 |
| Fresh Coriander Leaves (finely chopped) | 2 sprigs |
| Oil (for cooking) | As needed |
| Turmeric Powder | 1/2 tsp |
| Salt | To taste |
Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 90 minutes
Servings: 2
Cuisine: North Indian
Course: Breakfast
Diet: Gluten Free
Instructions
-
Soak the Lentils
Begin by soaking the yellow moong dal, urad dal, and masoor dal in 2 cups of water for at least 1 hour. After soaking, drain the water and set the lentils aside. -
-
Grind the Lentils
Once the lentils have soaked, transfer them to a blender or mixer grinder. Add a little water and grind them into a smooth batter, similar in consistency to dosa batter. Add water gradually until you achieve the desired thickness. The batter should be pourable but not too runny. -
Add the Seasonings and Vegetables
Once the batter is ready, add the cumin seeds, finely chopped onion, green chilies, fresh coriander leaves, turmeric powder, and salt. Mix well to combine all the ingredients into the batter. -
Heat the Tava (Griddle)
Place a non-stick tava or griddle on medium heat. Once the griddle is hot, add a teaspoon of oil and spread it evenly. -
Cook the Chilla
Pour a large spoonful of the prepared batter onto the hot griddle. Use the back of the spoon to spread it into a round shape, similar to a pancake. Drizzle a little oil around the edges of the chilla. -
Cook Both Sides
Let the chilla cook for about 2-3 minutes, or until the bottom side turns golden brown and crispy. Flip the chilla gently using a spatula and cook the other side for another 2-3 minutes. -
Serve
Once both sides are cooked and crispy, remove the chilla from the griddle. Repeat the process with the remaining batter, adding oil as needed. Serve hot with coriander-mint chutney, tomato chutney, or your favorite yogurt.
Serving Suggestions
Moong Dal Chilla is perfect for a wholesome breakfast, packed with protein and fiber. You can serve it with tangy coriander-mint chutney, refreshing yogurt, or a sweet-and-sour tomato chutney. For a complete meal, pair it with a fresh salad on the side.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150-200 kcal |
| Protein | 10-12 grams |
| Carbohydrates | 20-25 grams |
| Fat | 6-8 grams |
| Fiber | 5-6 grams |
| Sodium | Varies with salt |
Tips & Variations
- Add Vegetables: Feel free to add finely grated carrots, spinach, or bell peppers to the batter for added nutrients and flavor.
- Make It Spicy: For those who enjoy spice, you can add finely chopped green chilies or red chili powder to the batter.
- Vegan Option: This recipe is already vegan, so it’s perfect for those following a plant-based diet.
Moong Dal Chilla is an excellent gluten-free breakfast choice that combines the goodness of lentils with fresh, healthy ingredients. It’s light yet filling, and can easily be customized to suit your taste preferences. Enjoy this savory pancake with your favorite chutney or dip for a satisfying start to your day!
