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.
Ingredients
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
Instructions
Wash the moong dal thoroughly and soak it in lukewarm water for at least 4 hours or overnight.
Drain the lentils and blend with a little water until smooth and pourable, similar to pancake batter.
Transfer the batter to a bowl and add spinach, cilantro, flax seed powder, onion, and jalapeño.
Mix in cumin seeds, ajwain, turmeric, chili powder, and salt. Adjust batter consistency with water if needed.
Heat a skillet or crepe pan over medium heat and lightly grease it.
Pour a ladle of batter in the center and spread into a thin circle.
Drizzle oil around the edges and cook for 2–3 minutes until golden spots appear. Flip and cook the other side.
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