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Stuffed Bhavnagri Chillies | Bharela Moong Dal Marcha | Gujarati Stuffed Chillies |

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Tarla Dalal

12 February, 2016

Stuffed Bhavnagri Chillies | Bharela Moong Dal Marcha | Gujarati Stuffed Chillies |

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Table of Content

About Stuffed Bhavnagri Chillies, Bharela Moong Dal Marcha

Ingredients

Methods

For the stuffing

How to proceed

Nutrient values

Stuffed Bhavnagri Chillies | Bharela Moong Dal Marcha | Gujarati Stuffed Chillies |

Stuffed Bhavnagri Chillies, also known as Bharela Moong Dal Marcha or Gujarati Stuffed Chillies, is a flavour-packed side dish from Gujarat that features large, mildly spicy chillies stuffed with a delicious moong dal mixture. Made using fresh Bhavnagri chillies, this recipe stands out for its unique use of lentils rather than the usual dry spice masalas. The result is a wholesome, protein-rich preparation that is both comforting and vibrant in flavour. These stuffed chillies are hearty yet light, making them suitable as a starter, side dish or even as part of a festive meal.

The star ingredient, Bhavnagri chillies, are long, thick-skinned, pale-green peppers known for their mild heat and large cavity, which makes them perfect for stuffing. Unlike smaller green chillies that are spicy and sharp, Bhavnagri chillies offer a gentle warmth, allowing the flavours of the stuffing to shine. Their tender flesh cooks quickly while still retaining a pleasant bite, elevating the dish with a mix of softness and crunch.

The stuffing is prepared using yellow moong dal, which is soaked, lightly cooked and then sautéed with aromatic ingredients such as cumin seeds, asafoetida, onions, ginger-green chilli paste and a pinch of turmeric. Fresh corianderadds a refreshing herbal note, while salt brings the flavours together. The key to an excellent stuffing is ensuring the moong dal remains separate and grainy, not mushy—this gives the dish its signature texture and prevents the filling from becoming pasty.

Once the stuffing is ready, it is cooled slightly and filled into the slit and deseeded Bhavnagri chillies. Each chilli is generously packed, ensuring every bite has the perfect balance of spice and lentil richness. After stuffing, the chillies are sautéed with cumin seeds in a little oil until they become lightly browned and beautifully aromatic. This gentle sautéing helps the flavours meld while preserving the integrity of the chillies.

What makes Bharela Moong Dal Marcha so special is its combination of textures—soft chillies, grainy lentils and mild spice—along with its delicate yet robust seasoning. The dish carries an unmistakable Gujarati charm with its subtle flavours and homely appeal. The cooked lentils and onions give the dish a hearty feel, making it satisfying without being heavy.

These Gujarati Stuffed Chillies can be served in multiple ways. They make elegant starters that pair well with yoghurt-based dips, and they also shine as a side dish with dal and rice, adding a touch of spice and protein to the meal. Their mild flavours make them appealing to both spice-lovers and those who prefer gentle heat. Whether served for a family dinner or at a festive table, Stuffed Bhavnagri Chillies are sure to impress with their unique taste and wholesome goodness.

Ingredients

for Stuffed Bhavnagri Chillies

10 bhavnagri chillies , split lengthwise and deseeded

For The Stuffing

1/4 cup yellow moong dal (split yellow gram)

1 tsp oil

1/4 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

1/4 cup chopped onion

3/4 tsp ginger-green chilli paste

a pinch of turmeric powder (haldi)

1 tbsp chopped coriander (dhania)

salt to taste

For The Tempering

1/2 tsp cumin seeds (jeera)

1 1/2 tsp oil

Method

For the stuffing

Wash and soak the yellow moong dal in enough water in a deep bowl for 1 hour. Drain and keep aside.
Heat enough water in a deep non-stick pan, add the yellow moong dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Drain and keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida.
When the seeds crackle, add the onions, ginger-green chilli paste and turmeric powder and sauté on a medium flame for 1 to 2 minutes.
Add the cooked moong dal, coriander and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Cool slightly and keep aside.

How to proceed

Divide the stuffing into 12 equal portions.
Fill each chilli with a portion of the stuffing.
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the chillies and salt and sauté on a medium flame for 5 minutes or till they turn brown in colour from all the sides.
Serve immediately.

Stuffed Bhavnagri Chillies, Bharela Moong Dal Marcha recipe with step by step photos

For the stuffing

1. To make the stuffing for Stuffed Bhavnagri Chillies, Bharela Moong Dal Marcha, in a deep bowl, put 1/4 cup yellow moong dal (split yellow gram).
2. Wash it well in water.
3. Pour enough water to submerge the dal, keep it aside to soak for 1 hour.
4. Drain and keep aside.
5. Heat enough water in a deep non-stick pan.
6. Add the salt to taste.
7. Add the yellow moong dal (split yellow gram), mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
8. Drain and keep aside.
9. Heat the 1 tsp oil in a broad non-stick pan and add the 1/4 tsp cumin seeds (jeera) and a pinch of asafoetida (hing).
10. When the seeds crackle, add the 1/4 cup chopped onion, 3/4 tsp ginger-green chilli paste and a pinch of turmeric powder (haldi) and sauté on a medium flame for 1 to 2 minutes.
11. Add the cooked moong dal, 1 tbsp chopped coriander (dhania) and salt to taste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
12. Cool slightly and keep aside. Divide the stuffing into 12 equal portions.

How to proceed

1. To make the Stuffed Bhavnagri Chillies, Bharela Moong Dal Marcha, Wash and dry the 10 bhavnagri chillies thoroughly.
2. Slit each chilli lengthwise.
3. Tap to remove any excess seeds.
4. Place them on a big plate.
5. Fill each chilli with a portion of the stuffing.
6. Heat the 1 1/2 tsp oil in a broad non-stick pan and add the 1/2 tsp cumin seeds (jeera).
7. When the seeds crackle, add the chillies and salt to taste and sauté on a medium flame for 5 minutes or till they turn brown in colour from all the sides.
8. Serve Stuffed Bhavnagri Chillies, Bharela Moong Dal Marcha immediately.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per stuffed chilli

Energy	22 cal
Protein	0.8 g
Carbohydrates	2.2 g
Fiber	0.3 g
Fat	1.1 g
Cholesterol	0 mg
Sodium	1.1 mg

Click here to view Calories for Stuffed Bhavnagri Chillies, Bharela Moong Dal Marcha

The Nutrient info is complete

Your Rating*

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Vinita_Raj

June 5, 2021, 1:48 p.m.

Non spicy green chillies stuffed with moong dal mixture Cooked on a non stick pan.

Foodie #540276

Feb. 13, 2019, 9:40 a.m.

Nice! I added some lime juice to the moong daal mixture. Turned out very nicely.

Asari

Aug. 27, 2016, 9:13 a.m.

These stuffed chillies was so tempting.. really good.. tastes best with steamed dal and rice.. This is a must try recipe.. it is not very spicy.. Simply good ..

Surbhi Merchant

June 11, 2015, 4:18 p.m.

komal Mavani

Sept. 26, 2010, 11:38 p.m.

I hvn''t tried this recipe bt I liked th recipe & I''ll definately try it out.... I can say that all the recipes are shown in a very niz & easy way as I tried several from it....