Moong Dal Chilla with a vegetable topping

Moong dal chilla is a mildly seasoned crepe made with a batter of ground mung lentils. Chopped vegetables are added to the crepe to add variety. Moong dal chilla is a protein rich option for breakfast and with added vegetable it provides vitamins as well. Whole moong beans is healthier than the moong lentils because of the added fibre content. But making chillas with whole moong requires some planning since the moong has to be soaked for a few hours to be able to grind it.

Here, I have suggested an onion, bell pepper, carrot and tomato topping.

Ingredients

Moong dal - 2/3 cup

Poha - 1/3 cup

Green chillies - 2

Curry leaves - 5 to 6

Turmeric - a couple of pinches

Asafoetida / hing - a generous pinch

Salt to taste

Oil to apply on chilla

topping (for 4 crepes)

Onion - 1, medium

Carrot - 1/2

Bell Pepper / Capsicum - 1/2

Tomato - 1/4

Salt - a generous pinch

Soak the moong dal for a couple of hours, then drain the water and keep aside. Wash the poha and grind it along with moong dal, green chillies, curry leaves, turmeric, asafoetida and salt to a fine paste. Add water to get a thick batter.

 

Finely chop the onion and bell pepper, shred the carrot and keep aside. Deseed the tomato and chop finely. Mix the veges and salt and use as is on the chilla. This vegetable mix can be sautéed lightly and then added on the chilla. Personally, I prefer the vegetables to be sautéed.

 

Heat a griddle and pour a ladleful of the batter and spread it to a round shape. Spread some of the prepared topping on the chilla immediately. Sprinkle some oil around the chilla and along the edge. Flip the chilla over when it sets and cook both sides on medium heat.

Serve hot with some coconut and coriander chutney.

Mixed Vegetable Khichdi

The khichdi is a wholesome meal, usually had when unwell and the digestive system is not functioning to its fullest extent. It is a rice and moong dal mushy dish which is easily digestible making it ideal food for children as well. But this dish can be transformed to a one meal dish with the addition of vegetables and some aromatic spices. Whole moong adds additional fiber also. In fact, the Bengalis make their khichdi with vegetables and spices.

 

I remember a friend telling me "khichdi ke chaar yaar - papad, ghee, kadhi aur aachar", or something of that sort or maybe in a different order. These accompaniments add that extra zing to this meal.

Ingredients:

Rice - 1/2 cup
Whole Moong - 1/4 cup
Onion - 1 small chopped
Carrot - 1/2
Beans - 4-5
Green peas - 1 tbsp
Ginger - 1tsp chopped
Garlic -1tsp chopped
Green chilli - 2
Turmeric pwd - 1/2tsp
Salt to taste
Ghee - 1 tbsp
Water - 1.5 cups
Spice
Bay Leaf - 1
Black Elaichi - 1
Jeera - 1/2tsp
Dhania pwd - 1/2tsp

Soak the rice and moong in water for about 1 hour .

Heat the pressure cooker and add ghee into it. When hot, add the bay leaf, elaichi and jeera and let it splutter. Then add the chopped onions and stir for 2 to 3 minutes after which add the ginger and garlic. Let it fry well till light brown. The add the vegetables - carrot, beans, green peas and green chillies and stir for about 2 minutes. Drain the water from the rice and moong and add it to the cooker. Stir well. Add the turmeric powder and the salt and after mixing it well add the water. Once it boils check for salt and then close the pressure cooker and put on the weight. Let it cook for 3 whistles on medium heat, then open and serve in a bowl. Just before taking it to the table add a blob of ghee on top of the khichdi and serve with papad and achaar.