Photo: Moong Dosa by Vivek90166, CC BY-SA 4.0.
Moong Dal Chilla
Savory North Indian split-moong pancakes with ginger, cumin, and cilantro for a protein-rich breakfast.
Ingredients
- 200 g yellow split moong dal
- 1 whole small onion, finely chopped
- 1 tsp ginger, grated
- 1 whole green chilli, finely chopped
- 1 tsp cumin seeds
- 3 tbsp cilantro, chopped
- 0.25 tsp ground turmeric
- 2 tsp neutral oil
- salt to taste
- 180 ml water for blending
Nutrition
Micronutrients per serving
Approximate food-composition estimates. Percent Daily Values use standard adult references, not individualized targets. Values vary with ingredients and preparation; this information is not medical advice.
- Calcium
- 48 mg (4% DV)
- Iron
- 2.7 mg (15% DV)
- Magnesium
- 71 mg (17% DV)
- Potassium
- 430 mg (9% DV)
- Vitamin C
- 7 mg (8% DV)
- Vitamin D
- 0 mcg (0% DV)
- Folate
- 105 mcg (26% DV)
Source and estimate basis: Approximate per-serving estimates from generic ingredient composition and stated quantities; soaking, batter thickness, and salt use vary.
Method
- 1
Rinse the moong dal and soak in plenty of water for at least 4 hours. Drain.
- 2
Blend the dal with the measured water, ginger, turmeric, and salt into a smooth, pourable batter. Stir in onion, chilli, cumin, and cilantro.
- 3
Heat a nonstick or seasoned skillet over medium heat and lightly oil it. Pour in a quarter of the batter and spread into a thin circle.
- 4
Cook until the edges release and the underside is golden, about 2 to 3 minutes. Flip and cook the other side; repeat with the remaining batter.