Tag Archives: lentils

Dal chilla – savory lentil crepes

Its hot and humid but soaking in the warmth while browsing cookbooks is how I tend to enjoy my weekend afternoon. I was looking a vegan lunch idea and stumbled upon so many wonderful “Chilla” recipes, These crepes called “Chilla” or “Cheela” are so simple, wholesome and savory that I couldn’t wait to experiment with a version of my own.

I have used 3 types of lentils here…Urad, Masoor and Chana and some rice flour. You could use soaked rice as well but I had the rice flour in my pantry so went with it.

The lentils have been washed and soaked for a few hours. They were then ground into a paste along with the rice flour and then I let the batter ferment overnight. I just put it in my cool  oven.  It was so cool to see it bubble and rising by the morning.

Once the batter is fermented, add the herbs and spices and use water to bring out the consistency of pancake batter.

Cooked on both sides to a warm golden brown and served simply with coconut yoghurt raita and pickles was just perfect.

The recipe measurements below are just setting some guardrails but  this is not an exact science. Feel free to experiment and taste along the way!

Chilla - Lentil Crepes

  • Servings: 4-6
  • Difficulty: easy
  • Print

A Wholesome Savory Treat

Credit: foodforthesoul00.com

Ingredients

  • 1/2 cup Urad Dal/Lentil
  • 1/2 cup Masoor Dal/Lentil
  • 1/2 cup Chana Dal/Lentil
  • 1/2 cup rice flour
  • Chopped cilantro
  • 1 inch Finely chopped ginger
  • 3 -4 Finely chopped red or green onions
  • 1/2 tsp cumin powder
  • 1/2 tsp Red chili powder
  • salt to taste
  • 1/2 cup avocado oil

Directions

 

  • Wash the lentils thoroughly and soak for 4 hours

 

  • Grind the lentils in a food processor, add the rice flour and blend until a batter like consistency
  • Let ferment in a cool oven overnight
  • The batter will rise a little which will tell you that it has some fermentation. Add the herbs, veggies and spices and use some water to bring it to a pancake consistency
  • Heat the griddle or cast iron pan until quite hot. Keep the heat to medium and pour in the batter. Use a teaspoon to oil the edges and the middle. Once bubbles start to form and the edges are brown, flip the pancake/crepe and cook the other side for a couple of minutes.
  • The crepes should be soft and warm brown.
  • Serve hot and deliciously!

Sharing at at Angie’s Fiesta Friday # 283. Thanks to the co-hosts  Antonia @ Zoale and  Jhuls @ The Not So Creative Cook

White Urad Dal – with aromatic spices

Urad Dal……simple, nourishing and absolutely delicious. The Dal is my father’s favorite made simply with a fabulous baghaar of mint, onions, cumin, cilantro and fresh ginger in ghee. The Roti is dough with Bajri, spelt, rye and whole wheat flour. Heavenly!

Urad dal, also known as white lentil or black lentil is  grown in the southern parts of Asia. This particular type is a split and washed Urad dal which is white. Rich with Protein and Vitamin B, it also has iron, folic acid, calcium, magnesium, potassium
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The recipe is extremely simple and it very little time to cook. The trick is to add just about enough water for the lentils to stay dry after cooked.

Here is what you need:

2 cups of white urad 

2 inched of fresh ginger

2 whole red chillies

2 greens chillies

1 tbsp dry mint

1 tsp cumin

1 tsp mustard seeds

2 cloves of garlic sliced

1 medium onion thinly sliced

fresh month and coriander

2 tbsp olive oil with 1 tsp of ghee

salt to taste

Soak the dal for 2-4 hours, drain and cook with about 1 1/2 inches of water, salt, an inch of ginger and 1 red chili. Boil until soft and watch closely so it does not stick. If there is excess water, you can drain so the dal stays dry.

Put the cooked dal in a serving dish and prepare the baghaar (tempering).

Heat oil in a pan and add onions and 1 whole red chili, once the onions begin to get barely brown, add garlic, cumin, green slices chillies. Then add dry mint for just 30 seconds.

Pout the baghaar over the dal and tope with cilantro, thin slices of ginger and fresh month.

Serve with fresh bajri/spelt roti.

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