Masoor Dal Chilla Recipe

If you’re in the mood for a meal that feels like a warm hug on a plate, let me introduce you to red lentil chilla – my go-to when I want something that’s both quick and soul-satisfying.

I adore making meals that are both tasty and nutritious, and Masoor Dal Chilla is a perfect instance of a dish that’s both. It’s cooked with red lentils, which have super-duper amounts of protein, and are spiced with loads of turmeric and red chili powder, and fresh, fabulous ingredients like ginger and green chili.

This savory pancake is a delightful and wholesome meal. It’s an easy go-to in my kitchen, when I want something good and good for me.

Masoor Dal Chilla Recipe Ingredients

• Red Lentils: Rich in protein and dietary fiber, promotes digestion.
• Turmeric Powder: Contains curcumin, known for anti-inflammatory benefits.
• Ginger: Aids digestion and adds a warm, slightly spicy flavor.
• Green Chili: Adds heat and boosts metabolism with vitamin C.
• Onion: Adds texture and offers antioxidants for immunity.
• Tomato: Provides a tangy taste and is rich in lycopene, an antioxidant.
• Coriander Leaves: Refreshing herb that supports digestion and adds aroma.

Masoor Dal Chilla Recipe Ingredient Quantities

• 1 cup red lentils (masoor dal)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin seeds
• 1/2 inch ginger, grated
• 1 green chili, finely chopped
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• Salt to taste
• 1/4 cup fresh coriander leaves, finely chopped
• Water, as needed for batter consistency
• Oil or ghee, for cooking

How to Make this Masoor Dal Chilla Recipe

1. Wash the red lentils well in running water and then let them sit in water for approximately 2-3 hours. Soaking the lentils in this way makes them much easier to digest and enables them to cook in a fraction of the time it would take if they weren’t pre-soaked. When the lentils have finished soaking, drain and rinse them again. After rinsing, the next step is to cook the lentils.

2. Remove the soaked lentils from the water and place them in a blender. Along with the lentils, add the following to the blender: 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon cumin seeds.

3. Combine the two parts of the mixture, then blend in water, slowly, till the result resembles a batter you’re willing to call smooth and a bit runny.

4. Move the batter to a mixing bowl. Incorporate into it the following ingredients: grated ginger, chopped green chili, onion, tomato, and salt. Ensure a thorough mixing.

5. Add the freshly chopped cilantro to the batter and mix thoroughly until the cilantro is evenly distributed throughout the batter.

6. Preheat a non-stick skillet or pan over medium heat. Lightly grease it with either oil or ghee.

7. Take a ladleful of batter and pour it into the center of the hot pan. With the ladle, gently spread the batter to form a thin circle.

8. Splash a small amount of oil or ghee around the edges and cook for 2-3 minutes until the underside is a golden brown.

9. Cook the other side of the chilla for an additional 2 minutes, or until fully cooked.

10. Serve hot with yogurt or chutney, and then repeat the process with the leftover batter.

Masoor Dal Chilla Recipe Equipment Needed

1. Large bowl
2. Colander or sieve
3. Blender
4. Measuring spoons
5. Mixing bowl
6. Grater
7. Cutting board
8. Knife
9. Ladle
10. Non-stick skillet or pan
11. Spatula
12. Spoon or brush (for oil or ghee)

FAQ

• Q: Can I use any other type of dal for this recipe?A: You can use moong dal or a mix of dals, though masoor dal is what I call for, in this recipe. The flavor and texture will vary, of course.
• Q: How can I make the chilla more nutritious?A. Increase nutrition by adding finely chopped spinach or grated carrots.
• Q: Is it necessary to soak the dal overnight?It is recommended to soak masoor dal for a minimum of 4-6 hours or overnight to guarantee a batter that is smooth. However, if you plan to grind the dal in a blender or food processor, soaking it for a longer time will yield better results. The maximum soaking time is 12-14 hours. If you exceed this time, the dal will start to ferment.
• Q: Can this recipe be made without onions?A: Yes, you can leave out the onions if you prefer or substitute them with finely diced bell peppers.
• Q: How do I know when the chilla is cooked perfectly?A: The edges should turn golden and begin to peel off the pan. Make sure both sides are thoroughly cooked to an even golden brown.
• Q: Can I store leftover batter?A: You can store it in the fridge for 1-2 days. Stir well before using, and, if needed, adjust the consistency to your liking.
• Q: What can I serve with masoor dal chilla?A: It goes well with pickles, yogurt, or mint chutney.

Masoor Dal Chilla Recipe Substitutions and Variations

You can replace red lentils (masoor dal) with split chickpeas (chana dal) or with yellow lentils (moong dal).
A pinch of saffron or a dash of curry powder can replace turmeric powder to give a different flavor twist.
Cayenne pepper or paprika can be used in place of red chili powder for a milder spice.
Galangal or a pinch of ground ginger can be used instead of ginger for a different aroma.
Serrano peppers or jalapeños can be used to replace green chili and achieve a similar heat level.

Pro Tips

1. Consistency is Key To achieve the perfect batter consistency, add water gradually while blending. The batter should be slightly runny but thick enough to hold its shape on the skillet. This helps in spreading the batter easily and ensures even cooking.

2. Rest the Batter After mixing the ingredients into the batter, let it rest for 10-15 minutes before cooking. This allows the flavors to meld and can help improve the texture of the chilla.

3. Customize the Spice Level Adjust the green chili and red chili powder according to your spice preference. For a milder version, reduce the green chili or remove the seeds before chopping.

4. Uniform Cooking Make sure your skillet is evenly heated before pouring the batter. A well-heated pan helps the chilla cook uniformly and prevents sticking.

5. Load with Extra Nutrition You can add finely chopped vegetables such as spinach, grated carrot, or bell peppers to the batter for extra nutrition and color. Just be mindful of the added moisture, which may require adjusting the water content in the batter.