Dinner recipe idea! Protein rich moong dal with bhurji & Green Chutney

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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