Moong Dal Chilla Recipe!

A traditional Indian morning meal called moong dal chilla is eaten with pickles or chutney.

Moong Dal Chilla

Moong dal chilla is a traditional North Indian morning dish made with protein-rich moong daal. In other parts of India, we call it even as puda or pudla, and it’s comparable to besan chilla and oats chilla. The besan chilla, on the other hand, can be made right away because no soaking is required. To produce the batter, the soaked moong dal is pounded to a paste and then blended with vegetables and spices. The batter is then spread out on a tawa in a round form to make a spicy split moong dal chilla (pancakes). In the afternoon snack, it’s served with coriander chutney and tomato ketchup.

Ingredients for Moong Dal Chilla:

• 1 cup split moong dal (dhuli moong dal) or whole green moong dal
• 1/2 inch ginger root, chopped
• 1 chopped green chilli
• 1/4 cup water (more or less as needed)
• 2 finely chopped tomatoes (approximately 3/4 cup)
• 1 medium finely chopped onion (about 1/2 cup)
• Optional: 1/4 teaspoon turmeric powder
• 1/2 teaspoon powdered red chilli
• 1 teaspoon coriander-cumin powder
• 2-4 teaspoons coriander leaves, chopped
• 1 tablespoon oil
• Salt to taste

Directions How to Make:

1. Rinse 1 cup moong dal with water 2-3 times, then soak in 112-2 cups water for at least 2 hours or 3-4 hours.

2. Drain the excess water after 3-4 hours. Dal will grow in size as depicted in the illustration.

3. Place it in a mixer grinder’s large jar. 1/2 inch piece of ginger (chopped) and 1 green chilli, chopped.

4. Grind until a medium-coarse paste is achieve. Using a spatula, scrape the sides and add 1/4 cup water. Grind until you get a smooth paste.

5. Add 1 medium chopped onion, 2 chopped tomatoes, and 2-4 tablespoons chopped coriander leaves (approximately 1/2 cup).

6. Pulse the mixer grinder a few times to combine all of the ingredients (do not grind for longer than 10 seconds).

7. Place it in a bowl. 1 tablespoon oil, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, 1 teaspoon cumin-coriander powder, and salt.

8. Mix well. If the batter is too thick, add a little water (or as needed) to thin it out to a pourable consistency, similar to idli-dosa batter. You can make the batter as thick or as thin as you like. For thick chillas, keep the batter thick; for thin chillas, such as dosa, keep the batter thin.

9. In a nonstick dosa tawa or skillet, heat the batter over medium heat. Drizzle a few drops of oil when it’s hot enough.

10. Pour a ladle full of batter onto the tawa’s surface and spread it out in a circular motion with the back of the ladle on the tawa’s surface into a 5-6 inch diameter circle.

11. Drizzle 1 tablespoon oil around the edges and cook over medium heat until the base surface turns golden brown, about 1-2 minutes.

12. Using a spatula, flip the chillas and cook until golden spots appear, about a minute. Place it on a platter. Using the remaining batter, make chillas in the same manner.

13. Serve with coriander chutney and moong dal chillas.