Dinner recipe idea! Protein rich moong dal with bhurji & Green Chutney
Dinner recipe idea! Protein rich moong dal with bhurji & Green Chutney is a easy Indian recipe that serves 3. 150 calories per serving. Recipe by Agam by Smruthi on YouTube.
Prep: 45 min | Cook: 10 min | Total: 1 hr 5 min
Cost: $2.55 total, $0.85 per serving
Ingredients
- 1 cup Moong Dal (split yellow) (Rinsed and soaked 4–6 hours or overnight)
- 2 cups Water (Fresh, filtered)
- 0.5 teaspoon Salt (Optional, to taste)
Instructions
Soak the Dal
Rinse 1 cup moong dal under running water, place it in a bowl, cover with plenty of water and let it soak for 4–6 hours or overnight.
Time: PT5M
Blend into a Smooth Batter
Drain the soaked dal, add it to the blender with 2 cups fresh water and ½ tsp salt. Blend on high until the mixture is smooth and has a pourable pancake‑batter consistency.
Time: PT5M
Strain the Batter
Pour the blended mixture through a fine mesh sieve into a mixing bowl, using a spoon to press through any remaining bits.
Time: PT3M
Rest the Batter
Cover the bowl with a clean cloth and let the batter rest at room temperature for 30 minutes. This allows air bubbles to settle and the flavors to meld.
Time: PT30M
Cook the Moong Dal Chilla
Heat a non‑stick pan over medium heat, lightly brush with oil. Pour a ladleful of batter, spreading it thin (about 6‑8 inches). Cook 2–3 minutes until the edges lift, flip and cook another 2 minutes until golden.
Time: PT10M
Temperature: Medium heat
Serve
Serve the hot chilla immediately with coconut chutney, tomato ketchup, or plain yogurt.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 10 g
- Carbohydrates
- 20 g
- Fat
- 2 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Moong Dal (split yellow): Toor Dal, Masoor Dal
- Instead of Water: Milk (for richer batter), Plant‑based milk
- Instead of Salt: Sea salt, Kala namak
Equipment Needed
- Blender
- Mixing Bowl
- Fine Mesh Sieve (optional)
- Non‑Stick Pan
- Spatula
- Measuring Cup
Critical Steps — Do Not Skip
- Soaking the moong dal until soft
- Blending to a smooth, lump‑free batter
- Resting the batter for 30 minutes
- Cooking on medium heat without burning
Chef Tips from the Video
- Add a pinch of baking soda just before cooking for extra fluffiness.
- Use a hot non‑stick pan; a cold pan will cause the chilla to stick.
- Garnish with chopped coriander, green chilies, or grated carrots for added flavor and color.
Troubleshooting
Batter is too thick.
Add water one tablespoon at a time and blend again until the batter flows easily.
Lumps remain in the batter.
Blend longer or pass the batter through a fine mesh sieve a second time.
Storage
Refrigerator: Store the batter in an airtight container for up to 2 days.
Freezer: Freeze batter in freezer‑safe bags for up to 1 month; thaw in the refrigerator before use.
Room temperature: Do not keep batter at room temperature for more than 2 hours.
Make-Ahead Tips
- Soak the dal overnight to reduce preparation time the next day.
- Prepare the batter a day ahead and refrigerate; it tastes even better after resting.
- Portion batter into ice‑cube trays for single‑serve portions that can be frozen.
Frequently Asked Questions
What is the cultural significance and history of Moong Dal Chilla in North Indian cuisine?
Moong Dal Chilla is a traditional North Indian breakfast and snack that dates back centuries. Made from split yellow lentils, it provides a protein‑rich, gluten‑free alternative to wheat‑based pancakes, and is especially popular in Haryana, Punjab, and Uttar Pradesh.
What are the traditional regional variations of Moong Dal Chilla in Indian cuisine?
In Punjab, chilla is often spiced with cumin and served with butter. In Rajasthan, it may include grated carrots or beetroot for color. Some South Indian versions add curry leaves and mustard seeds, blending the dal with rice flour.
How is Moong Dal Chilla traditionally served in North India?
It is typically served hot with green coriander chutney, tamarind sauce, or plain yogurt. A drizzle of ghee on top adds richness, and it is often accompanied by pickles or a side of fresh salad.
On what occasions or celebrations is Moong Dal Chilla commonly prepared in Indian culture?
Moong Dal Chilla is a staple for everyday breakfast but also appears during festivals like Navratri (as a fasting‑friendly dish) and on family gatherings where quick, wholesome snacks are needed.
How does Moong Dal Chilla fit into the broader Indian breakfast tradition?
Indian breakfasts often feature lentil‑based dishes such as idli, dosa, and poha. Moong Dal Chilla adds a protein‑dense, low‑fat option that complements other staples like paratha and upma, providing variety and nutrition.
What are the authentic traditional ingredients for Moong Dal Chilla versus acceptable substitutes?
Authentic ingredients are split yellow moong dal, water, and salt, sometimes with cumin or green chilies. Acceptable substitutes include other split dals like toor or masoor, and you can replace water with light milk for a richer batter.
What other Indian dishes pair well with Moong Dal Chilla?
Moong Dal Chilla pairs nicely with tangy tomato chutney, mint‑coriander chutney, plain yogurt, or a side of spiced potato sabzi. It also works well alongside a bowl of fresh fruit or a glass of buttermilk.
What are the most common mistakes to avoid when making Moong Dal Chilla at home?
Common errors include under‑soaking the dal, which makes blending difficult; a batter that is too thick, leading to dense chillas; and cooking on high heat, which burns the exterior before the inside cooks through.
How do I know when the Moong Dal Chilla is done cooking?
The edges will lift from the pan and the surface will appear dry and lightly golden. A gentle press with a spatula should feel firm, and the underside will be crisp without any raw batter spots.
What does the YouTube channel Agam by Smruthi specialize in?
The YouTube channel Agam by Smruthi focuses on everyday Indian home cooking, sharing quick "what I eat in a day" style videos, traditional recipes, and practical tips for busy households.
Last updated: September 6, 2026
