Moong Dal Chilla

• servings: 6 servings
• active time: 10 minutes
• total time: 4 hours 20 minutes

Ingredients

2 cups split yellow lentils (moong dal)

1 onion

1/4 cup chopped cilantro

1 jalapeno

1 cup chopped spinach

2 tsp cumin seeds

2 tbsp flax seed powder (optional)

1 tsp chilly powder

1 tsp turmeric powder

2 tsp ajwain or carom seeds

salt

2 cups water

Directions

First, we need to wash moong dal/yellow lentils in running water and then soak them in lukewarm water overnight or for at least 4 hours.

Drain the water and grind it to a smooth paste by adding little water. It should be of thick pouring consistency.

Transfer this to a mixing bowl. Add chopped spinach and cilantro to the bowl.

Then add flax seed powder to it.

Add chopped onions, and chopped green chillies.

Then add cumin seeds, ajwain/carom seeds, turmeric, salt, and chilly powder.

Give the batter a mix by adding water so that all the ingredients get blended well together. The consistency should be of pouring consistency (like dosa batter).

Heat a skillet or a crepes pan and pour a ladle full of batter in the center of the skillet. Spread the batter like a pancake giving it an even round shape. Keep the flame on medium when doing this.

Drizzle oil on all sides and cook it evenly on both sides for 2-3 minutes on medium flame or till brown spots begin to appear.

Serve Moong Dal Chilla with ketchup or mayo or green chutney.

Nutrition

• Serving Size: 2 per person
• Calories: 271.51 kcal
• Total Fat: 2.19 g
• Saturated Fat: 0.12 g
• Unsaturated Fat: 0.91 g
• Sodium: 35.46 mg
• Total Carbohydrate: 45.16 g
• Dietary Fiber: 8.63 g
• Total Sugars: 2.3 g
• Protein: 18.48 g