Name: Moong Dal Chilla with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Dry Moong Dal; 0.3 cup Nonfat Greek Yogurt; 2 teaspoons Ghee; 1/2 cup Fresh Spinach, chopped; 2 tablespoons Red Onion, minced; 1 teaspoon Fresh Ginger, grated; 1/2 teaspoon Cumin Seeds; 1/4 teaspoon Turmeric Powder; Pinch of Sea Salt

Nutrition

Per serving

329 calories

Protein: 20g; 24% of calories
Carbs: 39g; 46% of calories
Fat: 11g; 30% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Soak the moong dal in water for at least 3 hours or overnight to soften.
Drain the dal thoroughly and blend with the grated ginger and a splash of water until a smooth, thick batter forms.
Transfer the batter to a mixing bowl and stir in the chopped spinach, minced onions, turmeric, and salt.
Heat a non-stick skillet or tawa over medium heat and lightly coat with one teaspoon of ghee.
Pour half of the batter onto the skillet and spread gently with the back of a spoon into a thin, even circle.
Cook for 2-3 minutes until the edges turn golden and crisp, then flip and cook the other side for another minute.
Repeat with the remaining batter and ghee.
Serve the warm chillas immediately with a side of cold Greek yogurt topped with toasted cumin seeds.

Nutrition

Ingredients

Instructions

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