Moong and Masoor Daal Chilla
Lunch • India
How to Make Moong and Masoor Daal Chilla (Traditional & Healthy Version)
Moong and Masoor Daal Chilla is a cherished North Indian delicacy, often enjoyed as a nourishing lunch or wholesome breakfast. Made from a blend of split yellow moong dal and red masoor dal, these savory Indian pancakes are packed with protein, fiber, and essential micronutrients. The batter, seasoned with local spices and green chillies, is shallow-fried on a tawa to create a golden, crisp yet soft chilla. Traditionally, chillas are enjoyed with tangy green chutney or plain dahi (curd), making them a versatile meal loved by all age groups. Rooted in the heart of North Indian households, Moong and Masoor Daal Chilla is a go-to for those seeking a quick, filling, and nutritious meal. Its popularity peaks during festivals like Holi and Lohri, where families come together to relish healthy foods. With the increasing trend towards mindful eating, this daal chilla has become a favorite for calorie-conscious individuals, vegetarians, and those following high-protein diets. The subtle flavors, crispy texture, and aromatic spices create a comforting dish that satisfies both taste and health. Perfect for busy weekdays or special occasions, this recipe brings the authentic taste of Indian home kitchens to your table.
Ingredients(for 2 medium chillas per person)
- 1/2 cup Moong dal (split yellow lentils) (soaked for 2-3 hours)
- 1/2 cup Masoor dal (split red lentils) (soaked for 2-3 hours)
- 1 small Onion (finely chopped (pyaz))
- 1 Green chilli (finely chopped (hari mirch))
- 1/2 inch Ginger (grated (adrak))
- 2 tbsp Coriander leaves (finely chopped (hara dhania))
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Red chilli powder (lal mirch)
- to taste Salt (namak)
- 2 tsp Oil (for cooking; use mustard oil or any vegetable oil)
- as needed Water (to adjust batter consistency)
Instructions
- 1
Drain soaked moong dal and masoor dal. Transfer to a mixer jar with ginger and green chilli. Add a little water and grind to a smooth, thick batter.
5 minutes
Avoid adding excess water; thick batter makes crisp chilla.
- 2
Pour batter into a mixing bowl. Add chopped onion, coriander leaves, cumin seeds, red chilli powder, and salt. Mix well.
3 minutes
Rest batter for 5 minutes to enhance flavor.
- 3
Heat a non-stick tawa or iron griddle on medium flame. Grease lightly with oil.
2 minutes
Wipe off excess oil with a kitchen tissue for even cooking.
- 4
Pour a ladleful of batter onto the tawa and spread evenly in a circular motion to make a medium chilla.
1 minute
Spread batter quickly for uniform thickness.
Why This Dish is Healthy
This recipe is a healthy choice as it uses whole dals, no refined flour, and minimal oil. It's naturally gluten-free, can be made vegan, and is rich in proteins and dietary fiber, which help in weight management and blood sugar control. The use of fresh ingredients and traditional Indian spices ensures maximum nutrition without compromising on flavor. With its low glycemic index, Moong and Masoor Daal Chilla supports heart health and is ideal for those watching their calories or managing diabetes.
Moong and Masoor Daal Chilla is high in plant-based protein, making it an excellent choice for muscle repair and growth. Both dals are rich in dietary fiber, aiding digestion and promoting satiety. This dish is low in fat, especially when cooked with minimal oil, and provides complex carbohydrates for sustained energy. It also offers essential micronutrients like iron, potassium, magnesium, and B vitamins. The inclusion of fresh vegetables and spices further boosts its antioxidant and phytonutrient content, making it a well-rounded meal for a balanced diet.
Pro Tips
- 💡Soak dals well for easy grinding and a smooth batter.
- 💡Cook on medium flame for even browning and perfect crispness.
- 💡Add a pinch of ajwain (carom seeds) for enhanced digestion and flavor.
Storage & Serving
Store leftover chillas in an airtight container in the refrigerator for up to 1 day. Reheat on a tawa before serving to restore crispness. Batter can be refrigerated for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 190.0 kcal |
