The Weekend Platter: Moong Dal Magic

Moong Dal Chilla — Crispy, Healthy & Filling

A simple North Indian favourite that works beautifully for breakfast, brunch or a light dinner.

Ingredients

• 1 cup yellow moong dal
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• 1-inch piece ginger, grated
• 2 tbsp coriander, chopped
• ¼ tsp turmeric
• ½ tsp cumin
• Salt to taste
• Water, as needed
• Oil for cooking

Method

1. Wash and soak moong dal for 3–4 hours.
2. Drain and blend with a little water into a smooth, pourable batter.
3. Add onion, green chilli, ginger, coriander, turmeric, cumin and salt.
4. Heat a non-stick or iron tawa. Pour a ladleful of batter and spread it into a thin circle.
5. Drizzle a little oil around the edges and cook until golden and crisp.
6. Flip and cook the other side for a minute.
7. Serve hot with green chutney or curd.

Platter Tip: Add grated paneer or vegetables to the batter for a more substantial chilla.

Moong Dal Kheer — A Creamy Twist on the Classic

Moong dal takes an unexpected turn in this comforting Indian dessert. Roasting the dal first gives it a wonderful nutty flavour.

Ingredients

• ½ cup yellow moong dal
• 4 cups milk
• ½ cup sugar, or to taste
• 2 tbsp ghee
• ¼ tsp cardamom powder
• 1 tbsp chopped almonds
• 1 tbsp chopped pistachios
• 1 tbsp raisins
• A few strands of saffron
• 2 tbsp warm milk

Method

1. Dry-roast the moong dal on low heat until lightly golden and aromatic.
2. Wash the roasted dal and cook it with a little water until soft.
3. Heat ghee in a heavy-bottomed pan and add the cooked dal.
4. Add milk and simmer on low heat, stirring occasionally, until the mixture thickens.
5. Add sugar, cardamom and saffron soaked in warm milk.
6. Cook for another 5–7 minutes.
7. Garnish with almonds, pistachios and raisins.
8. Serve warm or chilled.

Platter Tip: Keep the kheer slightly less sweet—the roasted moong dal’s nutty flavour is the star of this dessert.