Tangy Methi Moong Dal Chilla Recipe

About this recipe

Tangy Methi Moong Dal Chilla is a light and nutritious Indian breakfast dish that combines the protein-rich goodness of moong dal with the aromatic freshness of fenugreek (methi) leaves. This savory pancake is spiced to a medium level for balanced flavor and is perfect for those looking for a low-calorie yet satisfying meal. The addition of tangy yogurt and subtle spices creates a harmonious flavor profile that delights your palate while supporting a weight-loss goal. Ideal for a family breakfast, this dish is wholesome, easy to prepare, and pairs well with mint chutney or a dollop of yogurt.

Ingredients

• 1 kg Yellow Moong Dal
• 100 g Methi
• 200 g Dahi
• 200 ml Mustard Oil
• 50 g Chat Masala
• medium Chilli Green Long
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Soak the moong dal in water for 2 hours, then drain and grind it into a smooth batter using a blender. Add a little yogurt during blending to get the right consistency.
2. 2. Transfer the batter to a bowl and mix in the chopped methi leaves, green chili, cumin seeds, turmeric powder, chaat masala, red chili powder, and salt. Stir well to combine.
3. 3. Heat a non-stick pan or griddle on medium heat and lightly grease it with oil.
4. 4. Pour a ladleful of the batter onto the pan and spread it into a thin circle, like a pancake. Cook for 2-3 minutes until the edges start to lift.
5. 5. Flip the chilla and cook the other side for another 2 minutes until golden brown and cooked through.
6. 6. Repeat the process with the remaining batter, adding a little oil to the pan as needed.
7. 7. Serve hot with mint chutney or a dollop of plain yogurt on the side for a tangy complement.