Moong Dal Chilla Recipe
Moong Dal Chila (also called Moong Dal Cheela or Pesarattu in South India) is a savory Indian pancake made from ground moong lentils (split or whole). It’s a popular breakfast or light meal, often filled with vegetables or paneer and served with chutney. Health Benefits High in Protein: Moong dal is a plant-based protein source, great for muscle repair and vegetarians seeking protein alternatives. Low in Calories and Fat: It’s light yet filling, making it ideal for weight management. Rich in Fiber: Aids digestion, improves gut health, and helps regulate blood sugar. Gluten-Free: Naturally suitable for people with gluten intolerance or celiac disease. Packed with Nutrients: Provides iron, potassium, magnesium, and B vitamins — boosting energy and metabolism. Promotes Heart Health: Moong dal helps lower LDL cholesterol and supports cardiovascular health. Good for Detox: Its cooling nature and easy digestibility make it suitable for detox diets or light fasting days. Historical Background Ancient Roots: Moong dal has been cultivated in India for over 4,000 years. References to mudga (moong) appear in ancient Ayurvedic texts like the Charaka Samhita, where it’s described as light, cooling, and tridoshic (balancing all three doshas). Regional Variations: North India: Known as Moong Dal Chila, often stuffed with spiced paneer or vegetables. South India: Known as Pesarattu in Andhra Pradesh, made from whole green moong beans and typically served with ginger chutney. Ayurvedic Tradition: Ayurveda promotes moong dal dishes for detox and recovery diets because they are satvik (pure) and easy on digestion.
Sneha Parikh
10/4/20251 min read
Ingredients
• 1 cup green moong dal (soaked 4–6 hours or overnight)
• 1–2 green chilies (optional, for spice)
• ½ inch ginger
• 2 tbsp chopped onions
• 2 tbsp chopped tomatoes (optional)
• 2 tbsp chopped coriander leaves
• 2 tbsp grated carrots / capsicum (optional for nutrition)
• ½ tsp cumin seeds or powder
• ¼ tsp turmeric powder
• Salt to taste
• Oil / ghee for shallow frying
Method
1. Soak the dal
Wash and soak green moong dal in water for 4–6 hours (or overnight).
2. Make batter
Drain water and blend soaked dal with ginger + green chili into a smooth paste. Add little water if required.
3. Season batter
Add salt, cumin, turmeric, and chopped vegetables (onion, tomato, carrot, coriander). Mix well.
4. Cook chilla
o Heat a non-stick pan or tawa.
o Grease lightly with oil/ghee.
o Pour a ladle of batter and spread evenly in a thin round shape.
o Cook on medium flame until golden on one side, then flip and cook the other side.
5. Serve hot
Serve moong dal chilla with green chutney, tomato chutney, or curd.
Healthy, protein-rich, and great for breakfast or light dinner.
One Moong Dal Chilla contains approximately 128 calories. The macronutrient breakdown is as follows:
• Carbohydrates: 84 calories
• Proteins: 30 calories
• Fats: 14 calories