By Swapna Viswanathan, Holistic Nutritionist
Breakfast is the first meal of the day, and you might want to make it as healthy as possible. Sometimes in the quest for making it very healthy you might observe skipping the breakfast that day and grabbing something to eat on the go. One of the quickest and healthiest breakfast recipes with fat and protein that I give my clients is Moong Dal Chilla (aka green mung beans crepes). Moong dal chilla is a traditional breakfast option coming from India. One of my childhood favourites as well!
Split Green mung beans 1 cup
Water to soak the mung beans.
Himalayan pink salt/rock salt
Cumin seeds or grounded cumin 1 teaspoon
Ginger 1 inch or as per your taste – it is spicy!
Carrots grated ½ cup (or any vegetable of your choice)
Cilantro 2 teaspoon chopped.
Direction to cook:
Soak the mung beans overnight or for 5-6 hours.
Blend the soaked mung beans with ginger, salt, cumin seeds/grounded cumin with little or few spoons of water to make the batter in the consistency for making a crepe.
Add chopped cilantro and grated vegetables and mix the batter.
Heat a pan and apply avocado oil or any healthy oil.
Once the pan is heated, pour the batter with a deep spoon/ladle, and spread the batter to make the chilla/crepe.
Once it is cooked on one side, flip the crepe/chilla to cook it from the other side as well.
You can have it as it is or with a dip or with a green chutney!
- You can keep the chilla batter in the fridge up until 3 days and use it with different vegetables.
Swapna Viswanathan is a Holistic Nutritionist at TouchStone Health. She loves helping clients with reversing pre-diabetes / diabetes, creating meal plans, fertility nutrition, postpartum nutrition, and general nutrition needs.