Moong Dal Chilla with Mint Chutney - Recipe 1

Moong Dal Chilla with Mint Chutney - Recipe 2

north_indian vegetarian

Moong Dal Chilla with Mint Chutney

Name: Mint Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 8 servings
Cuisine: indian
Ingredients: 1.5 cup Mint Leaves (Packed, tough stems removed); 1 cup Cilantro (Packed, including tender stems); 2 piece Green Chili (Adjust to spice preference); 1 inch Ginger (Peeled and roughly chopped); 2 tablespoon Roasted Chana Dal (Acts as a thickener); 2 tablespoon Lemon Juice (Freshly squeezed); 0.75 teaspoon Salt (Adjust to taste); 0.5 teaspoon Black Salt (Also known as Kala Namak); 0.5 teaspoon Sugar (Optional, to balance flavors); 3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Popularity

3.8

Nutrition per Serving

338

Calories

14g

Protein

40g

Carbs

15g

Fat

high-fiber low-calorie

Recipes in this Meal

1. Moong Dal Chilla

Savory, protein-packed pancakes made from yellow lentil batter, mixed with chopped veggies and spices. A healthy and delicious North Indian breakfast or snack, ready in minutes and perfect with green chutney. Note: Total time does not include the required 4-hour soaking time for the dal.

Prep15 min

Cook20 min

Soak240 min

Servings4

Serving size: 1 serving

317cal

13gprotein

36gcarbs

Ingredients

1 cup Yellow Moong Dal (split and skinned)
1 medium Onion (finely chopped)
1 medium Tomato (finely chopped, seeds removed)
2 pcs Green Chilli (finely chopped, adjust to taste)
1 inch Ginger (peeled and roughly chopped)
3 tbsp Coriander Leaves (finely chopped)
0.25 tsp Hing
0.5 tsp Turmeric Powder
0.5 tsp Red Chilli Powder (optional, for extra heat)

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2. Mint Chutney

A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.

Prep10 min

Cook0 min

Servings8

Serving size: 1 serving

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About Moong Dal Chilla with Mint Chutney

This north_indian dish is perfect for breakfast. With 338.21000000000004 calories and 14.13g of protein per serving, it's a high-fiber, low-calorie option for your meal plan.

14gfat

1 tsp Salt (or to taste)

0.5 cup Water (for grinding, add as needed)

4 tbsp Oil (for cooking)

Instructions

1
Soak the Dal
- Rinse the yellow moong dal under running water until the water runs clear.
- Soak the dal in 2-3 cups of fresh water for at least 4 hours, or overnight. This softens the dal for easy grinding.
2
Prepare the Batter
- Drain all the water from the soaked dal completely.
- Transfer the dal to a high-speed blender along with the chopped ginger and green chillies.
- Grind to a smooth, fine paste. Add water, 1 tablespoon at a time, only if necessary to facilitate grinding. The final batter should be smooth and have a thick yet pourable consistency, similar to pancake batter.
3
Flavor the Batter
- Pour the batter into a large mixing bowl.
- Add the finely chopped onion, tomato, coriander leaves, hing, turmeric powder, red chilli powder (if using), and salt.
- Mix everything thoroughly until well combined. Let the batter rest for 10 minutes for the flavors to meld.
4
Cook the Chillas
- Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium heat.
- Once hot, lightly grease the surface with about 1/2 teaspoon of oil.
- Pour a ladleful (about 1/4 cup) of batter onto the center of the tawa.
- Working quickly, use the back of the ladle to spread the batter in a circular motion, forming a thin pancake about 5-6 inches in diameter.
5
Flip and Finish
- Drizzle a little oil around the edges and on top of the chilla.
- Cook for 2-3 minutes, or until the top surface looks set and the edges begin to lift away from the pan.
- Gently slide a spatula underneath and flip the chilla. Cook the other side for another 1-2 minutes until it has light golden-brown spots.
- Fold the chilla in half and transfer to a plate. Repeat the process with the remaining batter, greasing the tawa as needed.
6
Serve
- Serve the hot Moong Dal Chillas immediately with green chutney, tamarind chutney, or tomato ketchup.

21cal

1gprotein

4gcarbs

0gfat

Ingredients

1.5 cup Mint Leaves (Packed, tough stems removed)
1 cup Cilantro (Packed, including tender stems)
2 piece Green Chili (Adjust to spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Instructions

1
Prepare the Herbs (4 minutes)
- Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
- Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
- For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
- Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
- Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
- Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
- Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
- If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.

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20gFat

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4

Taste, Adjust, and Serve (2 minutes)

Transfer the chutney to a serving bowl.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tang, or a pinch more sugar to balance the flavors.
Serve immediately with snacks like samosas, pakoras, or as a spread. Store leftovers in an airtight glass container in the refrigerator.