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Moong Dal Chilla: Protein-Packed Savory Lentil Pancakes

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Savory Indian-style lentil pancakes made from moong dal, spiced and filled with herbs and vegetables. Naturally gluten-free, high in protein, and easy to make.

Ingredients

Scale

  • 1 cup moong dal (split yellow lentils), soaked 3+ hours

  • 1 green chili

  • 1-inch ginger

  • 1/2 tsp cumin seeds

  • 1/4 tsp turmeric

  • Salt to taste

  • Pinch of asafoetida (optional)

  • 1/4–1/2 cup water (for blending)

  • 1/4 cup chopped onion

  • 1/4 cup grated carrot or chopped spinach

  • 2 tbsp chopped cilantro

  • Oil or ghee for cooking

Instructions

  1. Rinse and soak moong dal for 3+ hours. Drain.

  2. Blend soaked dal with green chili, ginger, cumin, turmeric, salt, asafoetida, and water into a smooth batter.

  3. Pour into a bowl and mix in chopped vegetables and cilantro.

  4. Heat skillet with oil or ghee. Pour a ladle of batter and spread into a circle.

  5. Cook until golden on one side. Flip and cook other side for 1–2 minutes.

  6. Repeat with remaining batter. Serve warm.

Notes

Add grated beetroot, spinach, or zucchini for variation. Serve with chutneys or yogurt. Store leftover batter in fridge for up to 2 days.

Find it online: https://mymommeals.com/moong-dal-chilla-protein-packed-savory-lentil-pancakes/