About this moong dal chilla recipe
Green moong dal chilla is a savory Indian pancake made from whole green gram and spiced with fresh green chillies, ginger, garlic and other aromatic herbs. It is a very nutritious dish and tasty dish, and often enjoyed as a breakfast or snack in the Northern states of India.
Recipe highlights –
- Delicious & crispy
- Healthy & nutrient-rich
- High in protein & fibers
- Loaded with vegetables for extra nutrition
- Weight-loss friendly
- Gluten-free
Green moong dal chilla, known as moong dal pudla, has a very unique and satisfying flavor profile and tastes very different from the more common besan chillas. Addition of various aromatic spices like fennel, coriander and black pepper further enhance the taste of this dish. Crunchy veggies add texture and make the dish more nutritious, making is a complete wholesome meal.
Regional variations
Green moong dal chilla is a staple in Indian households, particularly in North Indian states like Rajasthan, Uttar Pradesh, Gujarat and Maharashtra.
Its simplicity, versatility, and nutritional benefits make it a popular choice for breakfast or a light meal.
In Rajasthan, green moong dal chilla is a common breakfast or snack, reflecting the region’s emphasis on legumes and spices due to its arid climate. In Gujarat & Maharashtra, the dish is known as pudla, puda or poli and it’s typically enjoyed with chutney or yogurt.
The regional variations across different states introduce unique spices and vegetables, and each household adds its personal touch to the recipe, making every preparation distinct.
Health benefits of moong dal cheela
Green moong dal chilla is not only a great option because of its delicious taste, but it is also loved because of its nutritional profile. It has various health benefits –
- Protein-rich – Green moong dal is an excellent source of plant-based protein, making this dish ideal for vegetarians looking to increase their protein intake.
- High in fiber – The moong dal and vegetable make this dish very high in fiber, which aids in digestion and promotes a feeling of fullness, which can help with weight management.
- Weight Loss-Friendly – Low in calories and high in nutrients, it’s an excellent choice for those looking to lose weight.
- Diabetic-friendly – Helps regulate blood sugar levels due to its low glycemic index.
One green moong dal chilla contains roughly 120 kcal, with approximately 6g of protein, 20g of carbohydrates and 2g of fats. This distribution of macronutrients makes this chilla an excellent option for a high-protein diet suitable for weight loss and diabetes management.
Tip – Use sprouted green moong dal for added nutrition.
Main ingredients
The following are the main ingredients used in making this cheela –
- Green Moong Dal – Use whole skinned green gram. You need to soak the dal for at least 8 hours or preferably overnight. If you don’t have the whole dal, you can also use split green gram. A great way to add some more nutrition is to sprout the moong dal before using.
- Vegetables – I have added spinach, onions, and lauki (bottle gourd), but you can use any vegetables you like. Common choices include grated carrots, cabbage and methi. You can also add grated paneer on top.
- Ginger, garlic, green chillies – These add a nice sharp and spicy flavor to the chillas. If you don’t have fresh ginger or garlic, you can also add the paste.
- Spices – I strongly recommend using freshly coarsely ground coriander seeds (coriander), peppercorn and fennel seeds (saunf). Freshly ground spices impart a wonderful flavor to the chilla. However, if you don’t have the whole spices on hand, you can also use their powdered versions.
Serving suggestions
Green moong dal chilla goes very well along with coriander chutney, tamarind chutney and even tomato ketchup. You can also serve it along with yogurt or butter.
The chilla can also be stuffed with paneer, vegetables or even leftover curry for a more substantial meal. Or you can roll it up with fresh veggies and a drizzle of sauce for a healthy and portable snack.
To make green moong dal chilla at home follow the detailed step by step recipe with pictures posted below.
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Green Moong Dal Chilla Recipe
Recipe Info
Nutrition
Equipment
Ingredients For Green Moong Dal Chilla Recipe
- 1 Cup Sabut Hari Moong Dal (Whole Green Lentils)
- 1/4 Cup Onions finely chopped
- 1 Cup Spinach Leaves (Palak) finely chopped
- 1/2 Cup Lauki (Bottle Gourd) boiled and grated
- 2 Inch Piece of Ginger
- 4-5 Cloves Garlic
- 2 Green Chillies
- 1 Teaspoon Saunf (Fennel Seeds)
- 1 Teaspoon Coriander Seeds (Sabut Dhaniya) coarsely ground
- 1/2 Teaspoon Black Peppercorn (Sabut Kali Mirch) coarsely ground
- 1/4 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Salt
- 1 Tablespoon Oil
Step By Step Instructions for Green Moong Dal Chilla Recipe
- Soak green moong dal for 8 hours, or overnight. Then discard the water and add the dal in a blender.1 Cup Sabut Hari Moong Dal (Whole Green Lentils)
- Add giner, garlic cloves and green chillies to the blender along with 1/2 cup water.2 Inch Piece of Ginger, 4-5 Cloves Garlic, 2 Green Chillies
- Grind the moong dal to a smooth paste, adding more water if needed. The batter should be of medium consistency, neither too thick nor too thin.
- Add any vegetables of your choice. I have added finely chopped onions, boiled grated lauki and chopped spinach leaves. You can also add grated carrots, bell pepper or any other vegetable you prefer.Tip – To prepare the lauki, grate it and microwave it for 3-4 minutes with a little bit of water.1/4 Cup Onions, 1 Cup Spinach Leaves (Palak), 1/2 Cup Lauki (Bottle Gourd)
- Add saunf (fennel seeds), crushed coriander seeds, crushed black peppercorn, red chilli powder, turmeric powder and salt. I have used coarsely ground coriander seeds and black pepper which give a really nice flavor, but you can also use coriander powder and black pepper powder instead.1 Teaspoon Saunf (Fennel Seeds), 1 Teaspoon Coriander Seeds (Sabut Dhaniya), 1/2 Teaspoon Black Peppercorn (Sabut Kali Mirch), 1/4 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Salt
- Mix all the vegetables and spices with the ground dal to make a batter. Add water to adjust the consistency as needed. If you want to make soft chilla, you can keep the batter thicker, or thin it out if you want crispy chillas.
- Spread a large spoonful of batter on a pan in a round disc, and cook on medium heat initially. Drizzle some oil along the sides, and cook on slightly lower heat till the lower side is slightly browned and starts to come apart from the pan.
- Then flip the chilla with the help of a spatula and cook the other side as well.
- Both the sides should be nicely cooked and crispy. If your batter is on the thicker side you can cover it with a lid to cook the chilla. Make all the chillas this way.
- Moong dal chilla is ready. Serve it with green chutney or tomato ketchup.
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