Moong Dal Chilla
Lunch • India
How to Make Moong Dal Chilla (Traditional & Healthy Version)
Moong Dal Chilla is a beloved North Indian dish, cherished for its simplicity and wholesome flavors. Often enjoyed as a nutritious lunch or breakfast, this savory pancake is made from moong dal (split green gram), which is soaked, ground to a smooth batter, and then enhanced with a medley of spices and finely chopped vegetables. Traditionally cooked on a tawa, Moong Dal Chilla offers a crisp exterior and soft interior, reflecting the rich culinary heritage of North India. It is a staple in many households, especially in Uttar Pradesh, Delhi, and Punjab, where it is not only a quick meal but also a festive treat during occasions like Holi and Diwali. The dish is extremely versatile, allowing for regional variations such as stuffing with paneer or vegetables. With its mild yet flavorful taste, Moong Dal Chilla appeals to all age groups, making it an ideal choice for health-conscious families. It is gluten-free by nature, easy to digest, and packed with protein, making it a great option for vegetarians and those seeking a balanced meal. Its lightness and adaptability have made it a popular choice among those tracking their calories and aiming for nutritious, home-cooked Indian food.
Ingredients(for 1 chilla with vegetable filling)
- 1 cup Moong dal (split green gram)
- 1/2 cup Water (for grinding)
- 1 small, finely chopped Onion (pyaz)
- 1 small, finely chopped Tomato (tamatar)
- 1, finely chopped Green chili (hari mirch)
- 1/2 inch, grated Ginger (adrak)
- 2 tbsp, chopped Coriander leaves (dhaniya patta)
- 1/2 tsp Cumin seeds (jeera)
- to taste Salt (namak)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chili powder (lal mirch) - optional
- 1-2 tsp for greasing Oil (any light oil)
Instructions
- 1
Wash and soak moong dal for 2-3 hours. Drain the water.
3 hours
Soaking improves digestibility and batter texture.
- 2
Grind soaked moong dal with water to a smooth batter. Ensure it's neither too thick nor too runny.
5 minutes
Add water gradually to control batter consistency.
- 3
Transfer batter to a bowl. Add onion, tomato, green chili, ginger, coriander leaves, cumin seeds, salt, turmeric, and red chili powder. Mix well.
5 minutes
Finely chop veggies for even distribution and easy cooking.
- 4
Heat a tawa (griddle) on medium flame. Lightly grease with oil.
2 minutes
Use minimal oil to keep the chilla healthy.
Why This Dish is Healthy
This dish is a healthy choice for lunch because it uses minimally processed ingredients, is naturally gluten-free, and packs a protein punch from moong dal. The addition of vegetables boosts its micronutrient profile while keeping the calorie count low. Preparation on a tawa with little oil ensures it remains light and suitable for calorie-conscious eaters, diabetics, and vegetarians.
Moong Dal Chilla is rich in plant-based protein, dietary fiber, and essential vitamins like folate, vitamin B6, and vitamin C from added vegetables. It provides minerals such as iron, potassium, and magnesium. Low in fat and free from cholesterol, it supports heart health and aids digestion. The high protein and fiber content help maintain energy and promote satiety, making it ideal for weight management and muscle repair.
Pro Tips
- 💡Tip 1: Soak moong dal well for a smooth, easily digestible batter.
- 💡Tip 2: Use a non-stick tawa to minimize oil and prevent sticking.
- 💡Tip 3: Add vegetables like spinach or carrot for extra nutrition and color.
Storage & Serving
Store leftover chilla in an airtight container in the refrigerator for up to 24 hours. Reheat on a tawa for best texture. Avoid freezing as it affects taste and softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
