Moong Dal Chilla with Spiced Spinach Sauté

• 1 cup split moong dal⇄

Place moong dal in a bowl, cover with water, and let soak for 2 hours to soften for grinding.

💡 Soak overnight if preparing ahead to save time in the morning.

• 1 cup soaked moong dal⇄
• 1 small onion⇄
• 1 piece green chili⇄
• 0.5 tsp ginger paste⇄
• 0.25 tsp turmeric⇄
• salt⇄

Drain the soaked dal and blend into a smooth paste using a blender or food processor. Transfer to a bowl, then mix in finely chopped onion, chopped green chili, ginger paste, turmeric, and salt. Adjust consistency with a little water if needed to resemble pancake batter.

💡 Keep the batter slightly thick to prevent the chillas from breaking during cooking.

• 400 g fresh spinach⇄
• 2 cloves garlic⇄
• 1 tsp cumin seeds⇄
• 0.25 tsp turmeric⇄
• salt⇄

Wash and roughly chop the spinach leaves. Mince garlic cloves and set aside with cumin seeds, turmeric, and salt for quick assembly.

💡 Use pre-washed spinach to save time, but rinse lightly to remove any residual grit.

• 1 tbsp olive oil⇄

Heat olive oil in a large skillet over medium heat at 160°C. Add cumin seeds and let them sizzle for 30 seconds until fragrant, then stir in minced garlic and cook for 1 minute until golden. Add turmeric, spinach, and salt, stirring frequently for 5-7 minutes until wilted and tender.

💡 Don’t overcook the spinach; stop when it’s bright green to retain nutrients.

• 2 tbsp ghee⇄
• 2 tbsp fresh coriander⇄

Heat 1/2 tsp ghee in a non-stick pan over medium heat at 160°C. Pour a ladleful of batter into the pan, spreading it thinly into a circle. Cook for 2-3 minutes per side until golden brown and crisp at the edges, flipping carefully. Repeat for remaining batter, adding ghee as needed. Garnish with chopped coriander.

💡 Use a spatula to gently lift edges before flipping to avoid tearing the chilla.