Moong Dal Chilla with Seasonal Vegetables
Serves 1
Directions
- 1Wash the moong dal.
- 2Soak the moong dal for 20 minutes.
- 3Rinse the moong dal.
- 4Blend the moong dal with a little water until smooth and creamy.
- 5Add turmeric to the dal mixture.
- 6Add salt to the dal mixture.
- 7Add black pepper to the dal mixture.
- 8Add hing (asafoetida) to aid digestion.
- 9Add chopped onion, green chili and coriander leaves to the dal mixture.
- 10Prepare the corn and cavolo nero.
- 11Boil the corn.
- 12Blanch the cavolo nero.
- 13Add the prepared vegetables to the dal mixture.
- 14Mix all ingredients together.
- 15Loosen the batter with water until it is like pancake batter.
- 16Heat a non-stick pan.
- 17Brush the pan lightly with oil.
- 18Pour a ladle of batter into the pan and spread into a circle.
- 19Cook gently on the first side.
- 20Drizzle with a little oil.
- 21Flip and cook the other side until golden.
- 22Serve hot with butter.
Ingredients
- 200 g yellow moong dal
- 150 g sweetcorn, boiled and kernels sliced off
- 100 g cavolo nero or kale, stems removed and leaves blanched
- 1 small small onion, finely chopped
- 2 whole green chillies, finely chopped
- 1 handful fresh coriander leaves, chopped
- 0.25 tsp turmeric
- 0.125 tsp hing (asafoetida)
- to taste Salt
- to taste black pepper
- for cooking Oil
Equipment
bowlblenderspoonpanladleplate
Tips
- Serve hot with butter or a green chutney.
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