If you’re craving a nutritious, delicious, and comforting dish that will fuel your day, look no further than this Moong Dal Chilla: Protein-Packed Savory Lentil Pancakes Recipe. It’s a wonderfully simple Indian breakfast or snack option that combines the mild earthiness of split yellow moong dal with fresh herbs and spices, creating savory pancakes that are crispy on the outside and tender inside. This recipe not only satisfies your taste buds but also provides a powerhouse of plant-based protein, making it perfect for vegans, gluten-free eaters, or anyone looking for a wholesome meal. Get ready to fall in love with every bite of these golden lentil delights!
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients that come together to create a symphony of flavor and texture. Each element is essential, contributing to the dish’s vibrant color, subtle heat, and that irresistible crispy yet soft consistency you’ll adore.
- 1 cup split yellow moong dal (soaked for 2–3 hours): The star ingredient, loaded with protein and fiber.
- 1/2 inch piece ginger: Adds a gentle zing and digestive benefits.
- 1 green chili (optional): For those who like a little heat to brighten the flavor.
- 1/4 teaspoon turmeric powder: Brings beautiful golden color and anti-inflammatory benefits.
- 1/2 teaspoon cumin seeds: Adds a warm, earthy aroma that complements the lentils.
- 1/4 teaspoon salt (or to taste): Enhances all the flavors perfectly.
- 1/4 cup finely chopped onion: Offers sweetness and crunch.
- 1/4 cup chopped cilantro: Brings fresh and herby notes.
- 1/4 cup finely chopped tomato (optional): Adds a juicy pop of color and mild acidity.
- 2 tablespoons grated carrot (optional): Provides subtle sweetness and extra nutrition.
- Oil or ghee for cooking: Helps achieve that golden crispy exterior.
How to Make Moong Dal Chilla: Protein-Packed Savory Lentil Pancakes Recipe
Step 1: Blend the Batter
After soaking your moong dal for a couple of hours, drain it thoroughly. Toss it into a blender along with ginger, green chili if you’re using it, turmeric powder, cumin seeds, and salt. Add about 1/4 to 1/3 cup of water and blend until you achieve a smooth but pourable batter. This step is key because the perfect batter consistency ensures your pancakes cook evenly and develop that classic texture that makes Moong Dal Chilla so irresistible.
Step 2: Mix in Fresh Ingredients
Pour your batter into a bowl and gently fold in the finely chopped onions, cilantro, and any optional veggies like tomatoes or grated carrots. This step is where vibrant freshness meets wholesome goodness, and it’s what sets these savory lentil pancakes apart from any ordinary batter-based dish.
Step 3: Prepare the Pan
Heat a nonstick or cast iron skillet over medium heat and lightly grease it with oil or ghee. A well-heated pan ensures your chillas get that perfect golden crust without sticking or burning. This stage is where patience makes a delicious difference!
Step 4: Cook the Chillas
Pour a ladleful of batter onto your hot pan and gently spread it into a thin circle, about 6 inches in diameter. Cook for 2 to 3 minutes until the bottom is beautifully golden and the top starts to set completely. Then, carefully flip the chilla and cook the other side for another 1 to 2 minutes. Repeat with the remaining batter, remembering to grease the pan occasionally to keep every chilla crisp and golden.
How to Serve Moong Dal Chilla: Protein-Packed Savory Lentil Pancakes Recipe
Garnishes
These protein-packed savory lentil pancakes come alive with fresh garnishing. A sprinkle of chopped fresh cilantro or a dollop of cooling yogurt makes for an excellent topping. To amp up the taste even more, serve with tangy green chutney or a splash of zesty tomato ketchup – the perfect complements that balance the savory, slightly spicy flavors of the chillas.
Side Dishes
Pair your Moong Dal Chilla with a fresh salad or a bowl of piping hot dal for a wholesome meal. For lighter fare, some sliced cucumbers and carrots add refreshing crunch. Whether for breakfast or a snack, these savory pancakes fit seamlessly into any menu and make for a satisfying accompaniment to virtually any Indian spread.
Creative Ways to Present
Want to impress family or guests? Stack these golden beauties interleaved with a smear of chutney or a thin layer of paneer spread. You can even roll them up like wraps, stuffing with sautéed vegetables to transform this simple recipe into an exciting handheld meal. The versatility of Moong Dal Chilla: Protein-Packed Savory Lentil Pancakes Recipe truly shines when you get creative with presentation!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra chillas, no worries! Store them in an airtight container in the refrigerator for up to 24 hours. To keep them from becoming soggy, place parchment paper between each pancake. This way, you can enjoy the deliciousness later without losing any of that signature texture.
Freezing
Moong Dal Chilla freezes beautifully for longer storage. Lay the cooked pancakes flat on a baking tray and freeze until firm, then transfer to a zip-lock bag. They will keep well for up to 2 months. When ready to eat, simply thaw and reheat for a quick, protein-rich meal any time!
Reheating
To bring your leftover chillas back to life, reheat them on a hot skillet with a tiny bit of oil or ghee. This method crisps the edges and restores the fresh-from-the-pan flavor, making each bite taste as amazing as the first time you cooked them.
FAQs
Can I make Moong Dal Chilla without soaking the dal?
Soaking the dal softens it for easier blending and creates a smoother batter, which is crucial for the texture of the pancakes. While it’s technically possible to grind unsoaked dal, soaking is highly recommended for best results.
Are these chillas gluten-free?
Absolutely! Moong dal is naturally gluten-free, making this recipe perfect if you’re avoiding gluten. Just ensure your spices and additives haven’t been cross-contaminated.
Can I add other vegetables to the batter?
Yes, feel free to add grated vegetables like zucchini, spinach, or bell peppers. It’s a great way to sneak in extra nutrients and flavor. Just make sure to chop or grate them finely so they cook evenly.
What can I use instead of oil or ghee for cooking?
You can use a neutral oil like sunflower or avocado oil if you want to keep it vegan and lighter. Ghee does add a lovely richness, but any good-quality cooking oil will work well to get crisp edges.
How long can I keep the batter before cooking?
The batter is best used within a few hours of making it to enjoy the freshest taste and best texture. If you want, letting it rest 10–15 minutes before cooking actually enhances the chillas’ crispiness.
Final Thoughts
There’s something truly special about making and sharing Moong Dal Chilla: Protein-Packed Savory Lentil Pancakes Recipe. It’s a recipe that combines simplicity and nutrition in such a loving way that every bite feels like a warm hug. Whether you’re cooking for yourself or your loved ones, these pancakes are bound to become a cherished favorite – so go ahead, give this recipe a try and watch your mealtime transform into a celebration of flavor and wholesome goodness!
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Moong Dal Chilla: Protein-Packed Savory Lentil Pancakes Recipe
- Total Time: 30 minutes (active cooking time)
- Yield: 4 servings (makes about 6–8 chillas) 1x
- Diet: Vegan, Gluten Free
Description
Moong Dal Chilla is a delicious and protein-packed Indian savory pancake made from soaked yellow moong dal and flavorful spices. Perfect for breakfast or a snack, these crispy and nutritious lentil pancakes are vegan, gluten-free, and high in protein, offering a wholesome and satisfying meal option.
Ingredients
Main Ingredients
- 1 cup split yellow moong dal (soaked for 2–3 hours)
- 1/2 inch piece ginger
- 1 green chili (optional)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon salt (or to taste)
Vegetables & Herbs
- 1/4 cup finely chopped onion
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped tomato (optional)
- 2 tablespoons grated carrot (optional)
Cooking Fats
- Oil or ghee for cooking
Instructions
- Prepare the batter: Drain the soaked moong dal and add it to a blender along with ginger, green chili (if using), turmeric powder, cumin seeds, and salt. Blend with 1/4 to 1/3 cup water until smooth but still pourable.
- Mix in vegetables: Transfer the batter to a bowl and fold in the finely chopped onion, cilantro, and any optional veggies like tomato or grated carrot to add flavor and texture.
- Heat the skillet: Place a nonstick or cast iron skillet over medium heat and lightly grease it with oil or ghee to prevent sticking.
- Cook the chilla: Pour a ladleful of batter onto the pan and spread it gently into a thin circular shape. Cook for 2–3 minutes or until the bottom is golden and the top looks mostly set.
- Flip and finish cooking: Carefully flip the chilla and cook the other side for 1–2 minutes until golden and cooked through.
- Repeat cooking: Repeat the process with the remaining batter, greasing the pan as needed to prevent sticking and ensure crispiness.
- Serve: Serve hot with green chutney, yogurt, or ketchup for a wholesome and tasty meal.
Notes
- For extra crispiness, let the batter rest for 10–15 minutes before cooking.
- These chillas are best enjoyed fresh but can be stored in the fridge for a day and reheated on a skillet.
- Add a pinch of asafoetida (hing) for digestion support if desired.
- Prep Time: 10 minutes (plus 2–3 hours soaking time)
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: Indian
