Moong Dal Chilla

To make moong dal chilla from scratch, soak 1 cup of moong dal in water for at least 2 hours. After soaking, drain the water and blend the dal with 1 chili and 1 inch of ginger until smooth. Transfer the mixture to a bowl, then add 0.25 tsp turmeric, 2 tbsp coriander, 1 tsp cumin, and salt to taste. Mix well, adding water to achieve a thick, flowing consistency. Cook on a hot tawa with a drizzle of olive oil until golden brown on both sides.

Yes, moong dal chilla is naturally gluten-free as it is made from moong dal, which is a type of lentil. This makes it a great option for those with gluten intolerance or celiac disease. Just ensure that all other ingredients, like spices and chutneys, are also gluten-free.

If you don't have moong dal, you can substitute it with other lentils such as yellow split peas or urad dal. However, the texture and flavor may vary slightly. For a different twist, you can also use chickpea flour (besan) to create a similar pancake.

To store leftover moong dal chilla, let them cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, simply warm them on a tawa or in a microwave until heated through.

Moong dal chilla pairs wonderfully with green chutney and tamarind chutney for dipping. You can also serve it with a side of yogurt or raita for added creaminess. For a complete meal, consider adding a fresh salad or some sautéed vegetables.