“Green Mugdal is considered to be a very nutritious and light dal in Indian cooking. Rich in protein and easy to digest, it is always a great choice for breakfast, evening snack or in a diet plan. Often people know pulses only as amti, khichdi or dal-rice. But this simple green mugdal “chilla” is a delicious, quick and It is a healthy option.

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Green Mugdali Chila is a famous North Indian dish, which has now become popular in Maharashtra as well. It is like dosha but slightly thicker. The use of pulses, spices and a few vegetables in this chili makes it rich in protein, fiber and vitamins. The special thing is that since this dish is not fried, it is light and filling without feeling oily. If you’re looking to make something healthy yet delicious in the morning, then definitely try this green gram chili recipe. Let’s find out the ingredients and steps required.

Material

• Green Mugdal – 1 cup
• Ginger – 1 inch piece
• Garlic – 3 to 4 cloves
• Green Chillies – 2 (more or less as per taste)
• Coriander – 2 tbsp finely chopped
• Onion – 1 medium (finely chopped, optional)
• Salt – as per taste
• Cumin – ½ tsp
• Turmeric – ¼ tsp
• Water – to soak and split the dal
• Oil / Ghee – For frying

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• For this, first wash the green mugdal and soak it in water for 4-5 hours (or overnight).
• Drain the soaked dal and take it in a mixer. Add ginger, garlic, green chillies and little water to it to make a thick but smooth paste.
• Take this paste in a bowl. Add salt, turmeric, cumin, coriander and onion. Mix everything well. If
• If the mixture is too thick add little water and make a batter like dosha.
• Heat a nonstick pan or an iron pan. Apply some oil on it.
• Pour a large spoonful of batter onto the pan and spread it round. Fry on medium flame until golden on both sides leaving oil.
• Remove the prepared chilla to a plate and serve hot with chutney, curd or tomato sauce.
• Don’t make the batter too thin, otherwise the chilla will tear while spreading.
• Adding finely grated carrots, spinach or bell peppers to the chili adds flavor and nutrition.
• Use a little ghee on the pan instead of oil to reduce weight.