High-Protein Moong Dal Chilla with Mint Chutney
Moong Dal Chilla is a healthy, protein-rich Indian breakfast made with soaked and blended yellow moong dal, mild spices, and herbs. This gluten-free and vegan dish is light on the stomach yet highly nutritious. Perfect for weight management, diabetic-friendly diets, and fitness-focused meals, it pairs beautifully with fresh mint chutney.
Ingredients
9 items
Yellow Moong Dal (soaked 3–4 hrs) - 1 cup
Green Chilli -1 piece
Ginger - 1 as needed
Cumin Seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Salt As per taste
Coriander Leaves (chopped) - 1-2
Water As needed
Oil - 1-2 tbps
Cooking Steps
8 steps
1
Drain soaked moong dal and blend it with green chilli, ginger, cumin seeds, turmeric, salt, and a little water to make a smooth batter.
2
Add chopped coriander leaves and mix well. The batter should be medium thick (like dosa batter).
3
Heat a non-stick tawa and lightly grease it with oil.
4
Pour one ladle of batter and spread gently in circular motion to form a pancake.
5
Drizzle a few drops of oil around the edges and cook on medium flame until golden brown.
6
Flip and cook the other side for 1–2 minutes.
7
For chutney: Blend mint leaves, coriander, green chilli, lemon juice, and salt until smooth.
8
Serve hot chilla with fresh mint chutney.
