The Greatness Of Green Mung – Green Mung Chilla

A Wholesome Morning with Green Moong Dal and Moringa Leaves Chilla

The sun had barely peeked over the horizon when I stepped into my cozy kitchen, the air still carrying the crisp freshness of dawn. Birds chirped outside my window as I set out to prepare something nourishing, something that would not only energize me but also nurture my body. Today, I chose to make a delicious, protein-packed Green Moong Dal and Moringa Leaves Chilla—a dish as wholesome as it is flavorful.

I still remember how my grandmother would soak green moong dal overnight, patiently waiting for the tiny legumes to soften and swell with life. She believed that sprouted or soaked moong lentils were nature’s way of giving us a treasure trove of nutrients. “Beta, this dal is a powerhouse of protein and fiber,” she would say as she ground it into a smooth batter with a hint of green chilies, cumin, and ginger.

But today, I wanted to elevate the nutrition quotient even further. That’s when I reached for a handful of fresh moringa leaves. These deep green leaves, often referred to as the ‘miracle tree’s gift,’ have been cherished in Ayurveda for centuries. Loaded with iron, calcium, vitamins A and C, and a generous dose of antioxidants, moringa leaves transform this humble chilla into a superfood meal.

As I blended the moong dal with a touch of water, the batter turned into a vibrant green paste, thick yet pourable. I folded in finely chopped moringa leaves, a sprinkle of salt, and a pinch of turmeric. The earthy aroma of moringa leaves mingled with the nuttiness of moong dal, creating an irresistible combination.

Heating a cast-iron tawa, I poured a ladleful of batter, spreading it into a thin circle. The edges began to crisp up, turning a beautiful golden brown, while the center remained soft and inviting. The sizzling sound filled the kitchen, a gentle reminder that the best meals are the simplest ones, made with love and natural ingredients.

As I took my first bite, the crunch of the chilla gave way to a burst of flavors—the mild sweetness of moringa, the rich umami of green moong dal, and the subtle warmth of cumin and ginger. Paired with a side of coconut chutney and a steaming cup of ginger tea, it felt like the perfect start to my day.

Why Choose Green Moong Dal and Moringa Leaves?

• Protein-Packed Goodness: Green moong dal is rich in plant-based protein, making it an excellent option for vegetarians.
• Gut-Friendly and Light: Its high fiber content aids digestion, keeps the gut happy, and provides sustained energy.
• Iron and Calcium Boost: Moringa leaves are a natural source of iron and calcium, strengthening bones and preventing fatigue.
• Immunity Booster: The antioxidants in moringa help fight free radicals, keeping infections and illnesses at bay.
• Weight-Friendly and Low-Calorie: This chilla is light on the stomach yet satisfying, making it an ideal meal for those watching their weight.

So, the next time you crave something comforting yet nutritious, try making this green moong dal and moringa chilla. It’s a dish that carries the wisdom of our ancestors, the goodness of nature, and the warmth of home-cooked food. A plate of wellness, wrapped in tradition and served with love!

 Green Moong Chilla with Moringa Leaves

(Makes 6-8 chillas)

If you’re looking for a light, protein-packed, and nutritious meal, this Green Moong Chilla with Moringa Leaves is just perfect. It’s easy to make, delicious, and keeps you full for hours. The addition of moringa leaves brings an extra health boost, making this dish a powerhouse of nutrients. Let’s get cooking!

Ingredients:

• 1 cup raw green moong (whole green gram)
• Water (for soaking and batter)
• 50g fresh moringa leaves, finely chopped
• 1-inch piece of ginger
• 2 green chilies (adjust to taste)
• 1 teaspoon cumin seeds
• Salt to taste
• Oil (for cooking)

Instructions:

1. Soak the Moong Beans – Rinse the green moong and soak it in enough water for about 8 hours or overnight. This helps soften the beans and makes them easier to blend.
2. Prepare the Batter – Drain the soaked moong and transfer it to a blender. Add ginger, green chilies, cumin seeds, and a couple of tablespoons of water. Blend until you get a coarse paste (don’t make it too smooth—you want a little texture!).
3. Mix in the Moringa – Pour the batter into a bowl and stir in finely chopped moringa leaves and salt. Add just enough water to make a thick, spreadable batter. Let it sit at room temperature for about an hour to allow the flavors to blend.
4. Heat the Pan – Place a tava (griddle) or non-stick pan on medium heat. Sprinkle a few drops of water—if it sizzles, the pan is ready.
5. Cook the Chilla – Stir the batter gently, then pour a ladleful onto the center of the pan. Using the back of the ladle, spread it in a circular motion to form a thin pancake.
6. Drizzle Oil & Flip – Add a few drops of oil around the edges and let it cook on medium flame until the bottom turns golden brown. Flip it over and cook the other side for a few seconds.
7. Serve Hot & Enjoy! – Once done, fold the chilla in half and serve it hot with chutney, sambar, or even a side of yogurt. You can also top it with finely chopped veggies like onions, tomatoes, or grated carrots for extra taste and crunch.

💡 Pro Tip: If you’re short on time, you can also skip the soaking step and use sprouted moong, which blends easily and is even more nutritious!

This Green Moong & Moringa Chilla is not only high in protein and fiber, but it’s also super tasty and keeps you feeling light yet full. It’s great for breakfast, a quick lunch, or even a healthy evening snack.

Hope you give it a try—your body will thank you! 😊