How to Make Mung Dal Chilla with Green Chutney (Traditional & Healthy Version)
Mung Dal Chilla with Green Chutney is a beloved North Indian dish that combines the goodness of split yellow mung dal (moong dal) with vibrant, fresh chutney. Traditionally enjoyed as a wholesome breakfast or light lunch, chilla is a savory pancake packed with plant protein and aromatic spices. The batter is made by soaking and grinding mung dal, then seasoned with ginger, green chilies, and a medley of vegetables that elevate both flavor and nutrition. This dish is deeply rooted in Indian home cooking and is especially popular during festivals like Holi and Navratri, when families seek nutritious yet festive fare. Each bite offers a delightful contrast: the crisp, golden chilla pairs beautifully with the tangy, herby green chutney made from fresh coriander (dhaniya), mint (pudina), and lemon juice. Whether served as a lunchbox treat for children or a quick meal for busy professionals, Mung Dal Chilla with Green Chutney is a true celebration of Indian flavors and healthy eating. Its simplicity, high protein content, and adaptability to various dietary needs make it a staple in many Indian households.
Ingredients
Step-by-step instructions
Step 1 · Wash and soak mung dal for 2-3 hours
Wash and soak mung dal for 2-3 hours. Drain water and grind with ginger and green chili to a smooth, thick batter using minimal water.
Step 2 · Transfer batter to a bowl
Transfer batter to a bowl. Add finely chopped onion, coriander leaves, grated carrot, cumin seeds, and salt. Mix well.
Step 3 · Heat a non-stick tawa on medium flame
Heat a non-stick tawa on medium flame. Grease lightly with a few drops of oil.
Step 4 · Pour a ladleful of batter onto the tawa
Pour a ladleful of batter onto the tawa. Spread into a medium-sized circle using the back of the ladle.
Step 5 · Drizzle a few drops of oil around the edges
Drizzle a few drops of oil around the edges. Cook on medium flame until the base turns golden brown.
Step 6 · Flip and cook the other side until crisp and cooked through
Flip and cook the other side until crisp and cooked through. Repeat for remaining batter.
Step 7 · For green chutney: Blend coriander
For green chutney: Blend coriander, mint, green chili, lemon juice, and salt with little water to make a smooth paste.
Step 8 · Serve hot mung dal chillas with freshly prepared green chutney
Serve hot mung dal chillas with freshly prepared green chutney.
Why this recipe is healthy
This dish is a healthy choice due to its high protein and fiber content, which supports muscle repair and aids in digestion. It’s low in calories, free from refined flour, and uses healthy, whole ingredients. The inclusion of fresh herbs and vegetables increases the micronutrient value, making it suitable for weight loss, diabetes management, and overall wellness. Minimal oil keeps the fat content in check, supporting heart health.
A note on tradition
Mung Dal Chilla is a staple in North Indian households and is often prepared during festivals like Navratri and Holi. Its simplicity, adaptability, and nutritional value make it popular for fasting days and as a wholesome meal for school tiffins. Various regions add their own twist—some include shredded vegetables or paneer, while others keep it plain with simple spices. Traditionally enjoyed hot off the tawa, it’s a comforting dish that brings families together.