Start Your Day Right with Healthy Moong Dal Chilla and Spicy Schezwan Chutney

A Delicious Breakfast Option

If you're looking to break free from your usual breakfast routine and desire something nutritious, light, and quick to prepare, consider trying moong dal chilla paired with homemade Schezwan chutney. Both dishes are simple to whip up and bursting with flavor.

Let's explore the straightforward, step-by-step process for preparing these delightful recipes.

Moong Dal Chilla Recipe

Ingredients

• 1 cup moong dal (split yellow lentils)


• 1-inch piece of ginger


• 1-2 green chilies


• ½ teaspoon cumin seeds


• ¼ teaspoon turmeric powder


• A pinch of asafoetida (hing)


• Salt to taste


• 2 tablespoons finely chopped coriander leaves


• Oil or ghee for cooking

Instructions for Moong Dal Chilla

1. Begin by soaking the moong dal for several hours, then rinse it well and drain.


2. In a blender, combine the soaked dal, ginger, and green chilies. Add a bit of water and blend until you achieve a smooth paste, ensuring it isn't too watery.


3. Transfer the mixture to a large bowl. Incorporate cumin seeds, turmeric powder, asafoetida, salt, and chopped coriander leaves, mixing thoroughly.


4. The batter should be slightly thick, resembling dosa batter.


5. Heat a non-stick pan and lightly grease it with oil.


6. Pour a ladleful of batter onto the pan, spreading it thinly in a circular motion.


7. Add a little oil around the edges and cook the chilla on medium heat until it becomes crispy.


8. Cook until both sides are lightly golden brown. Your delicious and healthy moong dal chilla is now ready to serve.

Schezwan Chutney Recipe

Ingredients

• 15-20 dry red chilies


• ½ cup finely chopped garlic


• 2 tablespoons finely chopped ginger


• 4-5 tablespoons oil


• 1 teaspoon soy sauce


• 2 tablespoons tomato ketchup


• 1 tablespoon vinegar


• 1 teaspoon sugar


• Salt to taste

Instructions for the Chutney

1. Soak the dry red chilies in hot water for 30-45 minutes to soften them.


2. After soaking, drain the chilies and place them in a blender with a little water, blending until you have a coarse paste.


3. In a pan, heat oil and sauté the garlic and ginger until they turn golden brown.


4. Add the chili paste along with salt, cooking the mixture on low heat for 5-7 minutes until the oil separates.


5. Next, stir in soy sauce, ketchup, vinegar, and sugar, cooking for a few more minutes.


6. If the chutney is too thick, add a bit of the soaking water.


7. Allow it to simmer on low heat for 5-10 minutes, then remove from heat. Once cooled, store in an airtight container in the refrigerator.

Enjoy Your Meal!

Pair your moong dal chilla with the spicy Schezwan chutney for a delightful breakfast experience.