Moong Dal Chilla with Mint Yogurt
Split moong dal is a good source of plant protein and fibre, and the batter needs no flour.
- Total time
- 25 min
- Serves
- 4
- Calories
- 300 kcal
- Ingredients
- 14
Ingredients
For 4 servings
Tick items off as you gather them.
Method
Drain the soaked dal and add it to a blender with the water, chili, ginger, cumin, turmeric and salt. Blend until smooth. The batter should be pourable, like thin pancake batter.
Pour the batter into a bowl. Stir in the onion, carrot and spinach.
Heat a nonstick pan over medium heat and brush it with a little oil.
Pour about 1/4 cup of batter into the pan and spread it into a thin round, about 12 cm wide.
Cook for 2 to 3 minutes until the edges lift and the underside is golden. Flip and cook for 1 to 2 minutes more. Repeat with the rest of the batter to make about 8 chillas.
Mix the yogurt, mint and a pinch of salt in a small bowl.
Serve 2 chillas per person with a spoonful of mint yogurt.
Why it can fit a PCOS-friendly week
Split moong dal is a good source of plant protein and fibre, and the batter needs no flour. Fibre-rich legumes digest slowly, which fits well into a lower glycaemic breakfast pattern. Spinach and carrot add extra vegetables, and the mint yogurt adds a little protein and calcium.
Calories are approximate, per the recipe as written. Adjust portions and ingredients to your needs, and check with a healthcare professional or dietitian if you follow a medical diet.
PCOS/PMOS Nutritions
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