Morning hours are usually marked by a rush of activity. Between preparing for the office and packing lunchboxes to send children to school on time, time is often in short supply. During such moments, people look for breakfast options that can be whipped up quickly while remaining healthy, nutritious, and rich in protein. A dish that delivers sustained energy throughout the day and appeals to everyone from children to elders is the Masoor Dal chilla.
The Perfect Combination of Lentils and Gourd
The pairing of red lentils and fresh bottle gourd creates a delightful culinary experience that lifts the spirits. The best part about this preparation is that it requires very little oil, making it beneficial for heart health. Being packed with protein, it keeps you energized all day long, and its appealing taste ensures it is loved by people of all age groups.
Preparing the Ingredients
To make Masoor Dal chilla, you will need 300 grams of lentils. If you plan to make these for the morning meal, you can soak them overnight. Alternatively, soaking the red lentils in warm water for just two hours will help them swell up properly. Wash the lentils thoroughly three to four times in clean water and set them aside in a bowl. Next, put the lentils into a mixer along with four big spoonfuls, equating to a quarter cup, of curd, and grind the lentils coarsely. Simultaneously, take 250 grams of fresh bottle gourd and grate it finely.
Making the Batter and Green Chutney
Transfer the ground lentils into a separate bowl and mix the grated bottle gourd thoroughly with them. Add salt according to taste, chopped green chilli, and three-quarters of a spoonful of grated ginger or ginger paste. Keep the spices light. Mix everything well to form a thick batter, making sure it does not turn out too runny. Once the batter is ready, prepare the green chutney. Combine one cup of chopped fresh coriander, curry leaves, two green chilli peppers, chopped ginger, black salt, a spoonful of cumin powder, a quarter cup of curd, and two spoonfuls of water, and blend them in a mixer.
Cooking and Serving Suggestions
Right at the end, add half a spoonful of Eno to the batter, which will make the chillas spongy and soft. Mix the Eno thoroughly into the batter, after which the lentil mixture will start appearing light and fluffed up. Place a frying pan on the stove, add a spoonful of ghee, and coat the pan evenly. Sprinkle a few white sesame seeds into the pan to enhance the flavor of the chilla. Pour the batter into the pan to form the chilla and cook it through. Serve these delicious chillas with the freshly prepared green chutney or any dip of your choice. You can also prepare these lentil chillas as an evening snack.
