INGREDIENTS

• -1 Cup moong dal, soaked for 4-6 hours.
• -1/2 onion, finely chooped.
• -1/2 Tomato,finely chopped.
• -1/4 Cup grated carrots.
• -1/4 Cup chopped Bell peppers.
• -2/3 Green chilies,finely chopped.
• -1/2 tsp cumin seeds.
• -1/2 tsp tumeric powder.
• -1/2 tsp red chili powder (optional)
• -Salt to taste.
• -Cooking oil.
• -Fresh coriander Leaves ( dhaniya)

NUTRITIONAL VALUE (PER SERVING)

• Calories-180
• Carbohydrates-28 Grams
• Protein- 12 Grams
• Fat- 2 Grams
• Fiber- 5 Grams

DIRECTIONS TO MAKE

• 1.- Drain the soaked moong dal and grind it into smooth paste using a blender or food processor. Add a little water if needed to get a thick batter – like consistency.
• 2.- Transfer the moong dal batter to a mixing bowl and add chopped onions, bell peppers, tomatoes,grated carrots, chopped chillies, cumin seeds,turmeric powder,red chili powder and salt.Mix it well to combine all the ingredients.
• 3. -Heat a non stick pan or tawa over medium heat. Grease it lightly with oil.
• 4.- Pour a ladleful of the moong dal batter onto the center of the pan and spread it gently in a circular motion to form a thin pancake like chilla.
• 5.- Drizzle a little oil around the edges of the chilla and cook it on medium heat for 2-3 minutues untill the bottom, side turns golden brown.
• 6.- Flip the chilla carefully using a spatula and cook the other side for another 2-3 minutesuntill it is cooked through and crispy.
• 7.- Remove the chilla from the pan and repeat the process with the remaining batter to make more chillas.
• 8.- Garnish the moong dal chillas with fresh coriander leaves.
• 9.- Serve hot with green chutney, yogurt, or any preferred accompaniments.