Moong Dal Chilla

If you’re looking for a wholesome meal that’s quick, satisfying, and secretly super nutritious, Moong Dal Chilla is about to become your new kitchen hero. This classic Indian-style lentil pancake is light yet filling, packed with protein, and flexible enough for breakfast, lunch, or dinner. Yes, it’s one of those recipes.

As a chef, I love recipes that work just as well on a rushed Monday morning as they do on a cozy weekend brunch—and Moong Dal Chilla absolutely delivers. It’s savory, crispy on the edges, soft in the center, and endlessly customizable. Plus, your kitchen will smell warm and inviting (think toasted spices and comfort vibes).

Let’s dive in and turn humble lentils into golden, irresistible lentil pancakes.

Why You’ll Love This Moong Dal Chilla

Let me count the ways—because there are many:

• Protein-packed & nourishing (thanks to moong dal)
• Naturally gluten-free and easy to make vegan
• Crispy, savory, and loaded with veggies
• Perfect for busy schedules—prep ahead, cook fast
• Kid-friendly and lunchbox-approved

This is one of those recipes that makes you feel like you’ve really taken care of yourself… without spending hours in the kitchen. And honestly? We all deserve more of those wins.

Ingredients You’ll Need (Simple & Flexible)

Here’s everything that goes into these golden lentil pancakes:

• 2 cups split yellow lentils (moong dal)
• 1 onion, finely chopped
• 1 jalapeño, finely chopped (adjust to taste)
• 1 cup chopped spinach
• ¼ cup chopped fresh cilantro
• 2 tsp cumin seeds
• 2 tsp ajwain (carom seeds)
• 1 tsp chili powder
• 1 tsp turmeric powder
• 2 tbsp flax seed powder (optional, but great for fiber)
• Salt, to taste
• 2 cups water (plus extra as needed)
• Oil for cooking

Chef Omar Tip: Don’t stress about exact veggie amounts. This batter is forgiving—use what you have!

How to Make Moong Dal Chilla (Step-by-Step)

1. Soak the Lentils

Wash the moong dal thoroughly under running water. Soak it in lukewarm water overnight or for at least 4 hours. This softens the lentils and helps them grind smoothly.

2. Grind to a Smooth Batter

Drain the soaked lentils and blend them with a little water until you get a thick but pourable batter. Think pancake batter—not soup, not paste.

3. Build the Flavor

Transfer the batter to a mixing bowl. Add:

• Chopped spinach and cilantro
• Flax seed powder
• Onions and jalapeño
• Cumin seeds, ajwain, turmeric, chili powder, and salt

Mix well, adding water gradually until the batter flows easily but still coats the spoon.

4. Heat the Pan

Heat a skillet or crepe pan on medium flame. Lightly grease it with oil.

5. Cook the Chilla

Pour a ladle of batter into the center of the pan. Gently spread it outward in a circular motion, like a pancake.

Drizzle oil around the edges. Cook for 2–3 minutes until brown spots appear, then flip and cook the other side.

6. Serve & Enjoy

Serve hot with ketchup, mayo, or green chutney. Or all three—I don’t judge.

Chef Omar’s Pro Tips (Because Little Things Matter)

• Pan too hot? Your chilla will brown too fast. Medium heat is your best friend.
• Batter sticking? Lightly grease the pan between each chilla.
• Too thick? Add a splash of water. Too thin? A spoonful of batter fixes it.
• Crispier edges: Spread the batter slightly thinner and drizzle oil generously around the sides.

And don’t worry if your first one looks a little “rustic.” That’s the chef’s snack. 😉

A Little Story From My Kitchen

The first time I made Moong Dal Chilla regularly was during a week packed with back-to-back cooking classes and zero free time. I needed something quick, filling, and not boring. I threw in spinach, spices, and whatever veggies were hanging out in my fridge—and boom.

It became my go-to “I need real food now” recipe. Friends started asking for it. Then neighbors. And now? It’s one of the most requested lentil pancakes in my kitchen.

FAQs About Moong Dal Chilla

Serving Ideas to Keep Things Exciting

• Roll it up with avocado and yogurt for a quick wrap
• Serve with a fresh salad for lunch
• Pair with soup for a cozy dinner
• Add paneer or tofu inside for extra protein

Once you start making Moong Dal Chilla, it tends to sneak into your weekly rotation—and honestly, that’s a very good thing.

Bring Moong Dal Chilla Into Your Weekly Routine

Whether you’re cooking for your family, meal-prepping for the week, or just craving something warm and nourishing, Moong Dal Chilla checks all the boxes. It’s comforting, powerful, and refreshingly simple—proof that everyday ingredients can still feel special.

So grab those lentils, heat up your skillet, and let these golden lentil pancakes work their magic. Your future self (and your taste buds) will thank you.

Happy cooking—and I’ll see you in the kitchen again soon!

Keep the Lentil Love Going

If this Moong Dal Chilla brought a little extra joy to your kitchen, there’s plenty more comfort and creativity waiting for you. You can keep the momentum going with lentil pancakes made with love when you’re craving another savory, protein-packed breakfast or light dinner. For days when you want something warm and cozy alongside your chilla, Dal Palak (Spinach Dal) makes a beautiful companion and turns any meal into a nourishing feast. If you’re ever unsure what to serve on the side, what food goes well with lentils offers easy, practical ideas to round out your plate without overthinking it. And when curiosity strikes and you want to explore a more traditional take, Moong Dal Chilla from Indian Healthy Recipes is a lovely resource for classic techniques and regional inspiration.

Consider this your gentle nudge to keep experimenting, keep tasting, and keep enjoying all the delicious ways lentils can show up in your everyday cooking.

Moong Dal Chilla

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• Author: Omar
• Total Time: 30 minutes
• Yield: 6 chillas 1x
• Diet: Vegetarian

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Description

Moong Dal Chilla is a savory Indian lentil pancake made with soaked yellow lentils, spices, and fresh vegetables. It’s protein-rich, naturally gluten-free, and perfect for breakfast, lunch, or a light dinner.

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Ingredients

Scale 1x2x3x

• 2 cups split yellow lentils (moong dal), soaked

• 1 onion, finely chopped

• 1 jalapeño, finely chopped

• 1 cup chopped spinach

• 1/4 cup chopped cilantro

• 2 teaspoons cumin seeds

• 2 teaspoons ajwain (carom seeds)

• 1 teaspoon chili powder

• 1 teaspoon turmeric powder

• 2 tablespoons flax seed powder (optional)

• Salt, to taste

• 2 cups water, plus more as needed

• Oil, for cooking

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Instructions

1. Wash the moong dal thoroughly and soak it in lukewarm water for at least 4 hours or overnight.

2. Drain the lentils and blend with a little water until smooth and pourable, similar to pancake batter.

3. Transfer the batter to a bowl and add spinach, cilantro, flax seed powder, onion, and jalapeño.

4. Mix in cumin seeds, ajwain, turmeric, chili powder, and salt. Adjust batter consistency with water if needed.

5. Heat a skillet or crepe pan over medium heat and lightly grease it.

6. Pour a ladle of batter in the center and spread into a thin circle.

7. Drizzle oil around the edges and cook for 2–3 minutes until golden spots appear. Flip and cook the other side.

8. Serve hot with chutney, ketchup, or yogurt.

Notes

Batter can be refrigerated for up to 2 days.

Add grated carrots or zucchini for extra veggies.

Keep heat at medium to prevent burning.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Lunch
• Method: Pan-Fried
• Cuisine: Indian

Nutrition

• Serving Size: 1 chilla
• Calories: 180 kcal
• Sugar: 2 g
• Sodium: 220 mg
• Fat: 5 g
• Saturated Fat: 0.8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 5 g
• Protein: 9 g
• Cholesterol: 0 mg