Radish Moong Dal Chilas ( Iron Rich Recipe )

by Tarla Dalal

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A delicious recipe that makes use of radish leaves, whole moong and low-fat curd. Radish leaves are high in calcium, iron and carotenoids, while the moong adds enough protein and fibre into your meal. Eat them hot!

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Soaking Time: Overnight
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 6 chilas
Show me for chilas

Ingredients

3/4 cup green moong dal (split green gram) (split green gram) , with skin
3/4 tsp finely chopped green chillies
2 tbsp fresh low-fat curds (dahi)
1 1/3 cups finely chopped radish (mooli) leaves (mooli ka patta)
1 tbsp besan (bengal gram flour)
a pinch asafoetida (hing)
salt to taste
4 tsp sesame seeds (til)
1 3/4 tsp oil for greasing and cooking

Method

Soak the moong dal in enough water overnight.
Drain, add the green chillies and ¼ cup of water and blend in a mixer till smooth.
Transfer the mixture to a bowl; add the curds, 1 cup of radish leaves, besan, asafoetida and salt, mix well.
Divide the batter into 6 equal portions. Keep aside.
Heat a non-stick tava (griddle) on a medium flame and grease it using ¼ tsp of oil.
Pour a portion of the batter and spread it evenly using a ladle to make a thin circle of approx. 125 mm. (5”) in diameter.
Divide the remaining ? cup of radish leaves into 4 equal portions and keep aside.
Spread a portion of radish leaves and sprinkle ½ tsp of sesame seeds evenly over it.
Pour ¼ tsp of oil on the sides of each chila and cook on a medium flame till the chila turns crispy and brown spots appear.
Turn over, cook on a medium flame for another minute and fold over to make a semi-circle or roll it up.
Repeat with the remaining batter to make 5 more chilas.
Serve hot.