Split and husked moong dal or mung beans are one of the easiest lentils to digest, the cornerstone of weaning foods for babies, and healing foods for convalescents. Moong dal is mixed with rice to make khichadi and the water in which moong dal is cooked is seasoned with salt and cumin and served as soup to infants. Light in flavor and texture, moong dal can absorb spices and flavors easily while resting lightly in your belly. This humble lentil, plain or sprouted, has a rich food history in Asia where it is valued for its nutritional and medicinal properties. Ayurvedic medicine specifically recommends moong dal for various purposes, such as detox, cleanses, and healing the gut.

Chillas or cheelas, similar to dosas and dhirdes, are more popular in North India and are made with chickpea or moong dal flour. I have been making these for several years for brunch as they are easy and filling. Sometimes I add chopped spinach or kale, tomatoes, and onions. The only catch is that you need to soak the moong dal for 3-4 hours prior to making the chillas.

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Step by Step

1. Rinse and soak 1 cup yellow (split and dehusked) moong dal for 3-4 hours (or overnight).
2. Drain and save 1 cup water, add to a blender
3. Blend with
   • Garlic (2-3 cloves)
   • 1″ fresh ginger (chopped roughly)
   • 1 cup saved water
4. Pour in a bowl and add dry spices
   • 2 tsp salt
   • 1 tsp cumin seeds
   • 1 tsp cumin powder
   • 1 tsp red chili powder
   • 1 tsp turmeric
   • 1/4 tsp asafetida
5. Add
   • finely chopped 2-3 green chilies
   • finely chopped onion, 1/4 cup

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6. Mix the batter gently
7. Heat a griddle or tava
8. Pour 1/2 cup batter and spread it gently on the griddle with a ladle. The chilla will be slightly on the thicker side and will not spread too thin.
9. Smear 1/2 tsp oil all over the chilla with a spoon and allow it to become golden and crisp on the bottom.
10. Flip it and allow the other side to cook till lightly brown.
11. Slide from the griddle onto a plate.
12. Make all the chillas that you need or till the batter is finished. The batter can be saved in the fridge for 2 days.
13. Serve hot with a coconut-cilantro chutney.

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