Moong dal (yellow split lentil) is very healthy and easy to digest. It can be used to make these simple crepes with onions and green chilies. Enjoy these crepes for breakfast or evening snack.
Approx. 4 servings
- Moong dal (yellow split lentil) – 2 cups
- Ginger – 1 inch piece grated
- Green chili – 1 finely chopped
- Cumin seeds – 1 tsp
- Turmeric powder – 1/4 tsp
- Fresh Cilantro – 2 tbsp finely chopped
- Salt as per taste
- Cooking oil for pan frying
- Wash and soak moong dal in water for around 4 hours.
- Grind the dal, green chili and ginger to a smooth paste. Add little water if required.
- In a large bowl, add batter, chopped cilantro, turmeric powder, salt and cumin seeds.
- Add little water to make the batter of a thick pouring consistency. Mix well.
- Heat a tawa (griddle) or a non-stick pan. Apply ½ tbsp oil to it.
- On medium heat, pour a ladle full of batter and spread it in a circle, moving from the center to the outer edges like making dosa or any pancake.
- Pour a teaspoon of oil along the sides, and let it cook on medium heat. Flip and let it cook on each side till it becomes golden brown.
- Repeat the above process with the remaining batter.
Serve hot with Green cilantro chutney or ketchup.
Nutritious Moong-Chana dal
One of the most often cooked dish in my kitchen. It is super healthy, nutritious and tastes good.
For Moong-Chana dal: [for 6 servings]
Moong (Whole Green) dry – 1.5 cup
Chana dal (Split yellow) – ½ cup
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kasoori Methi -1/2 tbsp
Wet Ingredients for tadka:
Onion -1/2 (finely chopped)
Tomatoes -1 cup (finely chopped)
Ginger – 1 tbsp (finely chopped)
Garlic – 1 tbsp (finely chopped)
Green chili -1 tsp (finely chopped) [Optional]
olive oil – 2 tbsp
Salt as per taste
1. Wash dry moong and chana together a couple of times.
2. Pressure cook it with turmeric powder, salt and 6 cups of water for 30 minutes on medium heat.
3. For tadka, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
4. Add chopped tomatoes, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
5. Add the tadka to the cooked moong- chana and add 1 cups of water and simmer it on low heat for 10 minutes.
6. Finally, add kasoori methi and let it simmer for 2 more minutes.
Garnish the Moong-chana dal with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.