Moong Dal Palak Chilla
by Tanvi Parikh
Macros
- Total calories
- 253
- Protein
- 12 g
- Carbs
- 51 g
- Fat
- 8 g
- Fiber
- 2 g
- Sugar
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 613 mg
- Potassium
- 284 mg
- Vitamin A
- 2283 IU
- Vitamin C
- 64 mg
- Calcium
- 52 mg
- Iron
- 2 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 32 mg
- Zinc
- 0 mg
Serves 1
Ingredients
- ¾ cup Moong Dal (130g of the soaked dal ie 75g of the dry dal )
- ⅔ cup Baby Spinach (130g blanched and pureed)
- ¼ tsp Turmeric
- ¼ tsp Cumin Seed Powder
- ¼ tsp Red Chili Powder (as per taste)
- ¼ tsp Sea Salt (as needed)
- ½ pinch Asafoetida
- ¼ cup Red Onion (1 small onion finely chopped)
- 2 tbsp Cilantro (finely chopped)
- ¼ tsp Ginger (peeled and minced)
- ½ Green Chili Pepper (finely chopped to taste)
- ½ cup Water (as needed for batter)
- ⅔ cup Water (for soaking)
- 1½ tsp Avocado Oil (for cooking and crisping the chilla)
Steps
Rinse the moong dal 3 to 4 times in water. Soak the lentils with 2 to 3 cups of water for 3 to 4 hours or overnight if you plan to make the chilla for breakfast. The moong dal will swell or double up in size. Discard the water. Rinse the mung lentils again a few times in water.
In a grinder, add the soaked moong lentils and ¼ cup of water. Grind to a smooth and fine consistency. Don't add too much water as the lentils might not grind evenly. We need a smooth and lump free batter for moong dal chilla.
Take the finely ground batter in a bowl. Add turmeric powder, red chili powder, cumin powder and salt or as required.
Then add chopped coriander leaves, blanched spinach Puree , chopped onions, grated ginger, finely chopped green chilies and a pinch of asafoetida.
Allow the batter to rest for 15 to 20 mins.
The onions will leave some moisture. Check the consistency of the batter. If its too thick, then add 1 to 2 tablespoons more water. But remember not to add too much of water as the batter will not spread evenly on the skillet or tawa.
The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.
Heat a well seasoned pan. This is important as the pan has to be hot before you make the chilla. Add a scoopful of batter towards the center of the pan. The batter will spread a little on its own. Just rotate the batter with the back of spatula giving a round and even shape.
Cook the chilla on medium heat. After a minute they will look crisp and brown from the bottom. At this point drizzle a bit of oil around the edges and in the center of the chilla. Spread the oil drops with a spoon all over the cooked chilla. Flip the chilla and cook the other side for a minute. Once the moong dal chilla appear crisp and golden, remove and place aside. Similarly make all other chilla.
Serve moong dal chilla with tomato ketchup or green chutney.
Tips
- Add veggies: You can add veggies like beetroot, tomato, zucchini, spinach etc. to the chilla as well.
- Portions : Note if the batter is too watery take 2 chillas.