Dear Nupur, creator of incredible edibles over at One Hot Stove, is leading a seven-day recipe marathon to take us into the New Year.
I have been away from regular posting for awhile, so this was the perfect incentive to get back in the swing. I’m looking forward to going through my bookmarks, visiting old friends, and meeting some of the many new bloggers on the block.
Thanks, Nupur!
I have had Ashwini’s Moong Dal Chillas bookmarked for ages (and not only did I love the look of the pretty chillas — I also loved the funny little tale of her husband describing them — check it out and see 🙂 ).
Somehow, with soaking and grinding, I never got around to making them.
Now I have a few days off from work, so treats such as these are definitely in order.
Last night I soaked the dal; this morning got out the Mixie from Christmas Past and went to town with this spicy breakfast treat.
Ashwini’s recipe calls for green peas and cilantro, but I had neither.
Then I remembered how good moong dal tastes with dill — and o, joy!
I did have a bunch of fresh dill — a perfect complement to the sunny yellow chillas.
I made some thick and some thin, and each had something to recommend it. The thin chillas reminded me of tiny johnny-cakes, and were best with their crispy edges dipped in spicy ketchup; while the thicker ones had a meltingly soft center that really let the flavors of chilies and dill come through.
So without further ado, I give you Moong Dal Dill Chillas. The proportions are mine, but the recipe is straight from Food For Thought. Thanks, Ashwini!!
Ashwini’s Moong Dal Chillas with Dill
recipe from here
1/2 c split moong dal, soaked overnight in 1 1/2 c water
1/2 inch fresh ginger
2 cloves garlic
3 big green chiles, seeded
pinch of hing
1/4 tsp turmeric
salt to taste
1/3 – 1/2 c chopped onion
1/3 c chopped dill
Drain the dal, reserving the water. Grind everything together except the onions and dill, to make a smooth batter. Use some of the soaking water if necessary.
I only needed a couple of TB.
Mix in the chopped onions and dill.
Heat some oil or ghee in a frying pan and drop small spoonfuls of the batter, spreading as thin as you desire. Fry until browned, then flip and fry the other side.
Drain on paper towels.
Serve hot with spicy ketchup 🙂
yummy dilly moong dal chillas ~ Happy Christmas to all, and to all a good bite! 😉
Out Of The Garden 