Try This Simple & Quick Moong Dal Chilla for a Protein-Packed Meal! 🥰🥞🌿
Ingredients:
- 1 cup moong dal (split yellow lentils), soaked for at least 4 hours or overnight (about 200 g)
- 1/2 inch ginger, roughly chopped (about 2.5 g)
- 1-2 green chilies (halal), roughly chopped (adjust to spice preference) (about 5 g)
- 1/4 cup chopped fresh cilantro (about 10 g)
- 1/4 teaspoon turmeric powder (about 0.5 g)
- Salt to taste
- Water, as needed for blending
- Oil, for cooking
directions:
1. Drain the soaked moong dal and transfer it to a blender.
2. Add the roughly chopped ginger and halal green chilies to the blender.
3. Add a little water (about 1/4 cup) and blend until you get a smooth, thick batter. Add more water if needed to reach the right consistency (similar to dosa or pancake batter).
4. Transfer the batter to a mixing bowl. Stir in the chopped fresh cilantro, turmeric powder, and salt to taste. Mix well.
5. Heat a non-stick skillet or griddle over medium heat. Grease it lightly with oil.
6. Pour a ladleful of the batter onto the hot skillet and spread it gently in a circular motion to make a thin pancake (chilla).
7. Cook on medium heat for 2-3 minutes on each side, or until golden brown and slightly crispy. Add a little more oil around the edges if needed.
8. Repeat the process with the remaining batter.
9. Serve the moong dal chilla hot with your favorite chutney (like mint coriander or tomato), sambar, or pickle. Enjoy this healthy and savory lentil pancake for breakfast, brunch, or as a snack!
Recipe Information: Preparation Time: 5 minutes (after soaking) | Cooking Time: 20 minutes | Total Time: 4 hours 25 minutes (including soaking) | Calories per Serving: Approximately 150 | Number of Servings: 4-5
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