Moong Dal Chila or Lentil Vegan Omelette Recipe

Moong Daal Chila Recipe

I make these gluten-free crepes very often. This is super easy to make, and you do not need a lot of spices for this, even the basic turmeric, red chilli powder/paprika, and salt are enough. Even before we jump to the ingredients section, I would like to discuss the importance of Moong Dal with you. Some of you who are visiting my blog from a foreign land might not have heard of this particular lentil at all. So what exactly is Moong Dal?

Moong Dal is Dehusked Mung Beans.  It is petite, light yellow in colour and this lentil is loaded with the good stuff. They are skinned and split so it is easier to cook them also these are easier to digest compared to other legumes. Yellow Moong Dal is packed with protein and low carbs, it is one of the best vegetarian superfoods. Also, it is rich in Iron, supports healthy weight loss and cravings by increasing the “I am full” hormone, cholecystokinin (CCK) and fewer cravings. As a naturally low glycemic index food, moong beans as part of a healthy diet have been shown to support healthy glucose, insulin and fat levels in the blood. So now that you know about the huge benefits, it really doesn’t make any sense to leave this lentil behind. I am going to make the Chila today. In India, we have chilas made with different lentils or flours. You can use the same recipe, replace moong daal with Besan (Chickpea flour) and make Besan Chila.

Summary

• Servings: 2-3
• Cooking time: 30 minutes
• Prepration time: 4 hours

Soak 1 cup of Moong Dal (Dehusked Mung Beans) overnight.

What Ingredients Do You Need To Make Moong Dal Chila

• Moong Dal: 1 cup.
• Yogurt: 1/2 cup (vegans can choose coconut yogurt)
• Onion: 1 medium size finely Chopped
• Green Chillies: 2-3 chopped
• Green fresh coriander: 1/4 cup chopped
• Salt to taste
• Red Chilli Powder: 1 tsp (Optional)
• Turmeric: 1 tsp
• Caraway Seeds (Ajwain): 2 tsp
• Oil: to cook the crepes/chila

(TIP: Soak the moong dal overnight. Remove extra water and blitz in a blender in the morning. The consistency should be slightly runny. Like the omelette mixture. )

Add water (if your dal mixture seem thick) later after you have finished blending dal in mixer. That way you would know how much more to add.

How to Make Moong Dal Chilla

1. Take the batter in a bowl, mix all the ingredients together ( onion, chilli, coriander, salt, chilli powder, turmeric, caraway  seeds) with the moong dal paste, if you feel the mixture is too thick, add some water. Do not add a lot of water, add it slowly.
2. The final mixture consistency should be slightly thicker than that of your omelette mixture. Runny but not too runny. I keep my mixture runny because after all these months I have mastered these crepes, so I can manage the runny mixture. But if this is your first time making these then you start with the thicker version first.

Cooking:

1. Pour the mixture: In a hot non-stick pan, pour a few drops of oil of your choice and now pour the batter with a ladle. Pour just once. And move the pan in the circular motion to spread the batter on the pan. Just like how you would spread the omelet in the pan. If you use the spoon to spread them then the crepes would stick to the pan and it will be too difficult to flip them later. So move your pan do not use the spoon to spread. And now you know why I asked you to keep the mixture thin so that you could spread the batter evenly on the pan.
2. Let this cook in the pan on low heat. After two minutes, increase the heat to medium.
3. When the sides of the crepe start browning or they start looking crisp, then it is time to flip them.
4. Gently pick up the crepe with a flat spoon and flip it and let the other side cook too.
5. Both sides should take 5-7 minutes to cook. But it also depends upon how thick or thin it is your batter.
6. The thinner batter will take more time.
7. When the crepe looks crisp and takes proper form and shape, it also turns slightly brown or dark yellow in colour.
8. Now It is cooked and ready to serve.

What to Serve With Moong Dal Chilla

Serve the Moong dal chilla warm with tomato ketchup or green coriander chutney. Since moong dal chillas stay soft, you can also pack them in tiffin box. Enjoy your gluten free moong daal chila.

If you are looking for more Indian breakfast recipes then do check:

Aloo Parantha Recipe

Uttapam Recipe

Dosa Recipe

Moong Dal Chila or Lentil Vegan Omelette Recipe

Recipe by KhushbooCourse: Side Dish, SnacksCuisine: Indian

Servings

2-3

servings

Prep time

4

hours 

Cooking time

30

minutes

Total time

4

hours 

30

minutes

Ingredients

• Moong Dal: 1 cup.

• Yogurt: 1/2 cup (vegans can choose coconut yogurt)

• Onion: 1 medium size finely Chopped

• Green Chillies: 2-3 chopped

• Green fresh coriander: 1/4 cup chopped

• Salt to taste

• Red Chilli Powder: 1 tsp (Optional)

• Turmeric: 1 tsp

• Caraway Seeds (Ajwain): 2 tsp

• Oil: to cook the crepes/chila

Directions

• Making The Moong Dal Chilla Batter
• Take the batter in a bowl, mix all the ingredients together ( onion, chilli, coriander, salt, chilli powder, turmeric, caraway  seeds) with the moong dal paste, if you feel the mixture is too thick, add some water. Do not add a lot of water, add it slowly.
• The final mixture consistency should be slightly thicker than that of your omelette mixture. Runny but not too runny. I keep my mixture runny because after all these months I have mastered these crepes, so I can manage the runny mixture. But if this is your first time making these then you start with the thicker version first.
• Cooking Moong Dal Chilla
• Pour the mixture: In a hot non-stick pan, pour a few drops of oil of your choice and now pour the batter with a ladle. Pour just once. And move the pan in the circular motion to spread the batter on the pan. Just like how you would spread the omelet in the pan. If you use the spoon to spread them then the crepes would stick to the pan and it will be too difficult to flip them later. So move your pan do not use the spoon to spread. And now you know why I asked you to keep the mixture thin so that you could spread the batter evenly on the pan.
• Let this cook in the pan on low heat. After two minutes, increase the heat to medium.
• When the sides of the crepe start browning or they start looking crisp, then it is time to flip them.
• Gently pick up the crepe with a flat spoon and flip it and let the other side cook too.
• Both sides should take 5-7 minutes to cook. But it also depends upon how thick or thin it is your batter.
• The thinner batter will take more time.
• When the crepe looks crisp and takes proper form and shape, it also turns slightly brown or dark yellow in colour.
• Now It is cooked and ready to serve.