Moong Dal Chilla
Savory yellow lentil crepes — high-protein, gluten-free, and naturally vegan. Indian answer to the protein crepe. Great for breakfast or a light lunch.
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🛒 Ingredients
- 1 cup, soaked 2 hours yellow moong dal (split mung beans)
- 1 small, finely diced onion
- 1, finely chopped green chili
- 1/2 inch, grated fresh ginger
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric
- 2 tbsp, chopped fresh cilantro
- to taste salt
- 2 tbsp vegetable oil
👨🍳 Instructions
- 1Drain soaked moong dal, blend with 1/2 cup water to a smooth, pourable batter — like crepe batter
- 2Stir in onion, chili, ginger, cumin, turmeric, cilantro, and salt
- 3Heat a non-stick skillet on medium, brush with oil
- 4Pour a ladleful of batter, spread into a thin circle like a crepe
- 5Cook 2-3 minutes until edges lift and bottom is golden, then flip
- 6Cook 1 more minute, then slide off
- 7Serve with green chutney or plain yogurt
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