Daal Chilla with Stuffed Vegetables

Ingredients(for 2 medium stuffed chillas per person)

• 1 cup Moong dal (split yellow lentils) (mung dal)
• as needed Water (for soaking and grinding)
• 1/2 cup Carrot (grated, gajar)
• 1/4 cup Capsicum (finely chopped, shimla mirch)
• 1/4 cup Paneer (crumbled, optional for extra protein) - optional
• 1/4 cup Onion (finely chopped, pyaaz)
• 1 Green chilli (finely chopped, hari mirch)
• 2 tbsp Coriander leaves (finely chopped, dhania)
• 1 tsp Ginger (grated, adrak)
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Turmeric powder (haldi)
• to taste Salt (namak)
• 1/4 tsp Red chilli powder (lal mirch)
• 2 tsp Oil (for greasing tawa; use mustard or sunflower oil)

Instructions

1. 1

   Rinse the moong dal thoroughly and soak it in enough water for 2-3 hours. Drain and transfer to a mixer with ginger, green chilli, cumin seeds, turmeric, and salt. Grind into a smooth, pourable batter using minimal water.

   5 minutes

   Do not add too much water; batter should coat the back of a spoon.

2. 2

   In a bowl, combine grated carrot, capsicum, onion, paneer (if using), coriander leaves, and a pinch of salt and red chilli powder. Mix well to prepare the vegetable stuffing.

   5 minutes

   Squeeze out excess water from vegetables if they release too much moisture.

3. 3

   Heat a non-stick tawa on medium flame and lightly grease with oil. Pour a ladleful of dal batter and spread into a thin round chilla.

   3 minutes

   Spread the batter gently from the center outwards for even thickness.

4. 4

   Sprinkle 2-3 tablespoons of the vegetable stuffing evenly over the chilla. Press gently with a spatula so the stuffing adheres.

   2 minutes

   Do not overload stuffing; it will make flipping difficult.