Vegetable Moong Dal Chilla Recipe

About this recipe

Vegetable Moong Dal Chilla is a delightful Indian breakfast dish that's both nutritious and budget-friendly. Packed with protein from moong dal and garden-fresh vegetables, this recipe is perfect for a united family looking to enjoy a wholesome start to the day. The chilla is crisp on the outside, soft on the inside, and filled with the goodness of simple yet flavorful spices. It's diabetic-friendly and vegetarian, making it a great choice for those seeking healthy and balanced meals. Easy to prepare and budget-conscious, this dish will bring warmth and satisfaction to your morning routine.

Ingredients

• 50G Green Chilies
• 1 kg Yellow Moong Dal
• 250 G Capsicum (250Gm)
• 500 g Tomato - Hybrid
• 100 g Jeera
• 1 pc (approx. 500 g to 800 g) Cabbage
• 100 g Coriander Leaves
• 250 g Spinach
• 200 ml Mustard Oil
• 100 g Salt
• 50 g Asafoetida Powder
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the yellow moong dal thoroughly and soak it in water for 3-4 hours or overnight.
2. 2. Drain the dal and blend it into a smooth batter using a grinder. Add a small amount of water if needed to achieve a pouring consistency.
3. 3. Transfer the batter to a bowl and mix in green chilies, tomato, cabbage, capsicum, spinach, coriander leaves, turmeric powder, asafoetida, cumin seeds, and salt. Stir well to combine.
4. 4. Heat a non-stick pan or flat griddle over medium heat and lightly grease it with oil.
5. 5. Pour a ladleful of batter onto the pan and spread it evenly into a thin circle, similar to a pancake. Drizzle a few drops of oil around the edges.
6. 6. Cook on medium heat for 2-3 minutes until the edges turn golden brown. Flip the chilla and cook for another 2-3 minutes until done.
7. 7. Repeat the process for the remaining batter, greasing the pan as needed.
8. 8. Serve the vegetable moong dal chilla hot with green chutney or plain yogurt on the side.