This easy-to-digest and hearty recipe is a great recipe for any meal. Moong dal is a good source of protein and fiber. It’s low in fat and calories.

Fenugreek leaves or Methi leaves are also high in fiber, high in Iron, calcium, magnesium, manganese, potassium, copper, zinc, and vitamins D, A, C, K, B. They are mildly bitter in taste and have amazing health benefits.

Ingredients:

1 cup moong dal

1/2 fresh fenugreek leaves ( washed and chopped)

1/2 teaspoon turmeric

1-2 cloves of garlic

1/2 inch ginger

Salt to taste

1/2 teaspoon cumin-coriander powder

1/2 teaspoon red chili powder (use less if you cannot handle the heat)

1-2 green chilies

2-3 tablespoons whole wheat flour or Besan (Chickpea Flour)

Water

Instructions

Take moong dal in a mixing bowl and rinse it 2-3 times with water. Add water to cover the dal by 1 inch and soak it for 4-5 hours or overnight. Drain and rinse.

In the blender, add moong dal, garlic, ginger, and green chilies and blend adding a little bit of water till you get a smooth batter.

Transfer the batter to the mixing bowl, add fenugreek leaves, salt, red chili powder, turmeric, and cumin-coriander powder, and mix well. The batter should be watery like crapes batter..

Now that your batter is ready, heat some ghee in the large skillet over medium heat. Pour some batter into the skillet and spread it just like you would be making crapes. It does not have to be as thin as crapes and it will not be as thick as a pancake.

Cook until edges start curling up or for 4-5 minutes and then flip on the other side to cook it for 4-5 more minutes. Continue making the chillas until you have finished all the batter. If you want, you can also store the batter in the fridge for 1-2 days.

Serve with coriander and mint chutney.