Moong Dal Chilla with Seasonal Vegetables

Serves 1
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Directions

  1. 1Wash the moong dal.
  2. 2Soak the moong dal for 20 minutes.
  3. 3Rinse the moong dal.
  4. 4Blend the moong dal with a little water until smooth and creamy.
  5. 5Add turmeric to the dal mixture.
  6. 6Add salt to the dal mixture.
  7. 7Add black pepper to the dal mixture.
  8. 8Add hing (asafoetida) to aid digestion.
  9. 9Add chopped onion, green chili and coriander leaves to the dal mixture.
  10. 10Prepare the corn and cavolo nero.
  11. 11Boil the corn.
  12. 12Blanch the cavolo nero.
  13. 13Add the prepared vegetables to the dal mixture.
  14. 14Mix all ingredients together.
  15. 15Loosen the batter with water until it is like pancake batter.
  16. 16Heat a non-stick pan.
  17. 17Brush the pan lightly with oil.
  18. 18Pour a ladle of batter into the pan and spread into a circle.
  19. 19Cook gently on the first side.
  20. 20Drizzle with a little oil.
  21. 21Flip and cook the other side until golden.
  22. 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.
Moong Dal Chilla with Seasonal Vegetables | Clip Recipe