Daal Chilla with Green Chutney
Lunch • India
How to Make Daal Chilla with Green Chutney (Traditional & Healthy Version)
Daal Chilla with Green Chutney is a beloved North Indian vegetarian dish, often enjoyed as a nutritious lunch or hearty breakfast. Originating from the heartlands of Punjab and Uttar Pradesh, this recipe uses moong dal (split yellow lentils) to create thin, savory pancakes that are crisp on the outside and soft within. Chillas are naturally gluten-free and rich in protein, making them a staple in Indian households, especially among those seeking healthy meal options. The accompanying green chutney, made from fresh dhania (coriander) and pudina (mint), adds a refreshing tang and herbal aroma, perfectly complementing the earthy flavors of the chilla. This dish is deeply rooted in Indian culture and is often served during festivals like Holi and Diwali, when light and nourishing foods are preferred to balance festive indulgence. Its simplicity and versatility have made it popular across regions, with each family adding their own touch. Daal Chilla is easy to digest and suitable for all ages, making it a go-to for health-conscious individuals and those watching their calorie intake. Whether served with chutney or plain yogurt, it’s a wholesome meal that celebrates the essence of Indian vegetarian cuisine.
Ingredients(for 2 medium chillas with a side of green chutney)
- 1 cup Moong dal (split yellow lentils) (soaked for 3-4 hours)
- 1 small Onion (finely chopped (pyaz))
- 1 Green chili (finely chopped (hari mirch)) - optional
- 1/2 inch Ginger (grated (adrak))
- 2 tbsp Coriander leaves (finely chopped (dhania))
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Salt
- 1/4 tsp Black pepper (optional) - optional
- 1 tbsp Oil (for greasing tawa)
- as needed Water (for batter)
- 1 cup Coriander leaves (for chutney) (fresh)
- 1/2 cup Mint leaves (for chutney) (fresh pudina)
- 1 tbsp Lemon juice (for chutney) (nimbu ras)
- 1 Green chili (for chutney) (optional) - optional
- 1/4 tsp Salt (for chutney)
Instructions
- 1
Wash and soak moong dal for 3-4 hours. Drain and grind to a smooth batter using minimal water.
5 minutes
Do not overwater; a thick batter ensures crisp chillas.
- 2
Transfer batter to a bowl. Add chopped onion, ginger, green chili, coriander leaves, cumin seeds, salt, and pepper. Mix well.
3 minutes
Mix just before cooking to retain freshness.
- 3
Heat a non-stick tawa and lightly grease with oil. Pour a ladleful of batter and spread into a thin circle.
2 minutes
Spread gently for even thickness.
- 4
Cook chilla on medium flame for 2 minutes, drizzle a few drops of oil around edges, then flip and cook another 2 minutes until golden brown.
4 minutes
Press gently with a spatula for crispiness.
Why This Dish is Healthy
This recipe uses minimal oil, whole lentils, and fresh herbs, resulting in a nutrient-dense, low-calorie meal. Moong dal’s protein and fiber content keeps you full longer, curbing unhealthy snacking. The absence of refined flours and the addition of fresh vegetables make this dish naturally wholesome and suitable for weight loss, diabetes management, and overall heart health. It’s a perfect fit for healthy Indian cooking.
Daal Chilla is a powerhouse of nutrition, with moong dal providing high-quality plant protein, dietary fiber, and essential minerals like potassium, iron, and magnesium. The green chutney offers antioxidants from coriander and mint, plus Vitamin C from lemon juice. This meal is low in saturated fat and cholesterol, supports digestion, and helps maintain stable blood sugar levels. It’s ideal for vegetarian and vegan diets, with balanced macros suitable for weight management.
Pro Tips
- 💡Tip 1: Soak moong dal well for a smoother batter and softer chillas.
- 💡Tip 2: Add lemon juice to chutney just before serving for a fresh punch.
- 💡Tip 3: Use a non-stick tawa to minimize oil and make healthier chillas.
Storage & Serving
Store leftover chillas in an airtight container in the refrigerator for up to 1 day; reheat on tawa before serving. Green chutney can be refrigerated for 2 days in a glass jar.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
