Moong Dal Chilla/Cheela is a delicious protein-packed Indian breakfast recipe made from split yellow moong dal, onions, ginger, chilies, spices, and herbs.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 195 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: Indian

Ingredients

  • 1 cup yellow moong dal ((split yellow lentils))
  • 1 inch ginger
  • 1 green chili
  • 1 teaspoon cumin seeds
  • 1/4 cup onion (finely chopped)
  • 2 tablespoon coriander leaves (finely chopped)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder (optional)
  • salt (to taste)
  • 1/2 cup water (or as needed)
  • oil (for cooking chillas)

Method

  1. Rinse the moong dal 2-3 times in water and soak it in water for at least 3 hours or overnight.
  2. Drain all the water. Add the soaked dal to a blender jar, along with ginger, green chilies, cumin seeds, and water, and blend till you get a smooth batter.
  3. Transfer the batter to a mixing bowl. Add chopped onions, coriander leaves, turmeric powder, red chili powder, and salt. Mix everything well. If the batter is too thick, add a little more water to adjust the consistency. Let the batter for five minutes.
  4. Heat a seasoned iron tawa or non-stick pan over medium heat. Spread a few drops of oil into the skillet.
  5. Once the skillet is hot, pour a ladleful of chilla batter in the center and quickly spread it evenly in a circular motion to form a thin and round cheela. Drizzle some oil (or ghee) around the edges of the chilla.
  6. Cook the chilla for about 1-2 minutes or until the base turns light golden and crispy. Flip it using a spatula and cook the other side until you see golden spots.
  7. Serve hot or warm with chutney of your choice or pickle and masala tea.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.