Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Moong Dal Chilla

Traditional 9. Moong Dal Chilla recipe

🧺 Ingredients

• 1 cup hulled yellow moong dal, rinsed
• 1/2 cup water for grinding
• 1 medium onion, finely chopped
• 2-3 green chillies, finely minced
• 1 tbsp ginger, grated fine
• 1/4 tsp asafoetida
• 1/4 cup fresh coriander leaves, chopped
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• Salt to taste
• 2 tbsp mustard oil or refined oil for cooking
• Lemon juice for garnish

👩‍🍳 How to make Moong Dal Chilla

1. Soak moong dal (4 hours or overnight, room temp): Rinse 3-4 times in water. Soak in 3 cups water for 4 hours minimum. Dal should soften so fingers can easily break grains. Do NOT soak longer than 6 hours or dal becomes waterlogged.
2. Grind to batter (3 mins, high speed): Drain soaked dal. Add to grinder with 1/2 cup water. Grind to smooth paste-like batter—takes 3-4 mins. Batter should be smooth, not gritty, light texture with tiny air bubbles.
3. Prepare batter (3 mins, room temp): Transfer batter to bowl. Add chopped onion, green chillies, ginger, asafoetida, coriander, turmeric, cumin powder, salt. Mix thoroughly with spoon. Batter should be thick pancake consistency—spoon should move through slowly but batter should flow.
4. Heat pan (2 mins, high): Non-stick or cast iron skillet over high heat until very hot. Sprinkle water drop—it should sizzle and evaporate immediately.
5. Oil the pan (30 secs, high): Add 1 tsp oil, swirl to coat entire surface. Oil should shimmer and smoke slightly.
6. Pour batter (2 mins, high): Using 1/4 cup measuring cup or round ladle, pour batter in center of pan. Immediately using bottom of ladle, spread in circular motion to form 5-6 inch disc. Batter should spread easily. If it breaks, batter is too thick—add water.
7. Check underside (15 secs, medium-high): Using spatula, gently lift edge. Bottom should be golden-brown, not pale, not burned (dark brown).
8. Flip and cook (2 mins, medium-high): Flip chilla. Cook second side 1.5-2 mins until light golden. This side cooks faster since batter is already warm.
9. Remove and drain (30 secs, room temp): Transfer to plate lined with paper towel. Oil should drain away.

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