Spiced Vegetable Moong Dal Chilla Recipe

About this recipe

Spiced Vegetable Moong Dal Chilla is a wholesome and nutritious Indian breakfast dish, crafted with protein-packed moong dal, finely chopped vegetables, and a medley of aromatic spices. This savory lentil pancake offers a perfect balance of flavors and textures, making it an ideal start to an active day. The recipe is designed to be fiber-rich, low in carbohydrates, and moderate in spice, catering to those seeking a weight-loss-friendly meal without compromising on taste. The golden, crispy chillas are complemented by a subtle kick of green chilies and earthy cumin, making them a delightful treat that the whole family can enjoy.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Onion
• 250 g Carrot
• 100G Oleo
• 50 g Asafoetida Powder
• 50 g Black Pepper Powder
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Drain the soaked moong dal and grind it into a smooth batter with minimal water to achieve a thick consistency.
2. 2. Transfer the batter to a mixing bowl and add chopped onion, tomato, grated carrot, green chili, coriander leaves, cumin seeds, turmeric powder, red chili powder, black pepper powder, asafoetida, and salt. Mix well to combine.
3. 3. Heat a non-stick pan or tawa over medium heat and lightly grease it with vegetable oil.
4. 4. Pour a ladleful of batter onto the pan and spread it evenly in a circular motion to form a thin pancake.
5. 5. Cook on medium heat until the edges start to lift and the bottom turns golden brown, approximately 2-3 minutes. Flip and cook the other side for another 2-3 minutes, adding a few drops of oil if needed.
6. 6. Repeat the process with the remaining batter to make additional chillas.
7. 7. Serve the hot chillas immediately with mint chutney or low-fat yogurt for a refreshing accompaniment.