Fluffy Moong Dal Chilla With Tangy Tomato Chutney Recipe

Indian cuisine · 674 calories

Fluffy Moong Dal Chilla with Tangy Tomato Chutney recipe

About this recipe

Fluffy Moong Dal Chilla with Tangy Tomato Chutney is your go-to lunch for a busy day. Packed with protein, fiber, and vibrant flavors, this dish combines the richness of moong dal pancakes with a zesty tomato chutney. The chillas are crisp on the outside and soft inside, offering a delightful texture that pairs beautifully with the tangy chutney. Easy to prepare in just 35 minutes, this Indian-inspired meal is perfect for maintaining energy and focus through your day. Whether you’re working from home or at the office, it’s a satisfying choice that balances health and taste seamlessly.

Ingredients

  • 1 kg Yellow Moong Dal
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 500 g Desi Tomato (Tamatar)
  • loose Ginger
  • 110 g Unpeeled Garlic Cloves
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • - Red Chilli Powder

Instructions

  1. 1. Wash the moong dal thoroughly and soak it in water for 2 hours.
  2. 2. Drain the dal and blend it into a smooth paste using a little water.
  3. 3. Add rice flour, cumin seeds, chopped green chilies, salt, and chopped coriander leaves to the dal paste. Mix well.
  4. 4. Heat a non-stick pan and drizzle a little oil. Pour a ladle of the batter and spread it thin like a pancake.
  5. 5. Cook each chilla on medium heat until golden brown and crisp on both sides. Repeat for the remaining batter.
  6. 6. For the chutney, chop tomatoes, ginger, and garlic finely.
  7. 7. Heat a pan with oil and add mustard seeds. Let them splutter, then add curry leaves.
  8. 8. Add the chopped tomatoes, ginger, and garlic to the pan. Stir and cook until softened.
  9. 9. Season the chutney with salt and red chili powder, and cook until it thickens slightly.
  10. 10. Serve the chillas hot, paired with the tangy tomato chutney for a vibrant lunch.