Moong dal chilla recipe
When I was little, I hated moong dal with a passion. But there was no respite, since it's one of those very healthy things that mums love. And so we'd often find ourselves eating moong dal chillas for dinner. But life always comes full circle, and now that I'm on this health kick, I found myself in my kitchen the other night, thinking hmm, I wonder how mum makes her moong dal chillas! Here's her recipe. And guess what - apparently I really enjoy these now. *The same shall not happen with bananas*
A chilla is a savoury Indian pancake made with ground lentils and spices, by the way. And here's another dal chilla recipe for you to try out.
Serves 3
Prep Time - 3 hr 30 min
Cook Time - 30 min
Total Time - 4 hr
Ingredients
Split green moong dal - 1 cup
Coriander leaves - 1 small bunch
Ginger - 1 inch
Garlic - 4 cloves
Onion - 1 medium
Green chillies - 1/2
Coriander powder - 1 tsp
Cumin powder - half tsp
Salt
Vegetable oil
Instructions
Wash and soak the moong dal overnight or for at least 3 hours in 1.5 cups of water
Peel and roughly chop the ginger and garlic
Wash and chop the green chillies in half
Peel and finely chop the onion
Wash and finely chop coriander
Grind the soaked dal, along with the ginger, garlic and green chillies
Pour out into a bowl, and mix the chopped onions and coriander through it
Add the coriander, cumin powder and salt, and mix through
Heat a frying pan on medium
Sprinkle a tsp of oil on the pan and allow to heat for a few seconds
Use a ladle to pour on some chilla batter onto the centre of the pan
Using the back of the ladle, spread the batter slowly, moving outward from the centre in continuous circles. Spread to about 2-3 mm thickness
Sprinkle a few drops of oil on the chilla and allow to cook for 2-3 minutes
Then flip over the cook the other side for another 2-3 minutes, until both sides are beginning to brown
Eat hot with yogurt and pickle
Notes
These chillas taste delicious with a spiced paneer filling too!