Name: Methi–Moong Dal Chilla with Mint–Curd Dip
Yield: 4 servings
Ingredients: Moong dal, yellow split — ¾ cup + 1 tbsp, soaked 4 h (160 g); Fenugreek leaves (methi) — 1 cup, finely chopped (40 g); Ginger, fresh — 1-inch piece, grated (10 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Turmeric powder — ¼ tsp (1 g); Rock salt (sendha namak) — ½ tsp (scant) (3 g); Water — ½ cup, for grinding (120 ml); Ghee (cow) — 4 tsp (½ tsp per chilla) (20 g); Curd (dahi), plain — ¾ cup + 1 tbsp (dip) (200 g); Mint leaves — ¼ cup leaves (dip) (10 g); Cumin (jeera) — ¼ tsp roasted, powdered (dip) (1 g)

Serves: 4
Portion: 2 chillas (≈120 g) + 2 tbsp dip
Time: Soak 4 h · Cook 25 min
Texture: Soft
Season: WinterJanuary
Dosha: Vata
Pitta
Kapha
Balances all three; especially Kapha & Vata

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong dal, yellow split	¾ cup + 1 tbsp, soaked 4 h	160 g	800 g
Fenugreek leaves (methi)	1 cup, finely chopped	40 g	200 g
Ginger, fresh	1-inch piece, grated	10 g	50 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Turmeric powder	¼ tsp	1 g	5 g
Rock salt (sendha namak)	½ tsp (scant)	3 g	15 g
Water	½ cup, for grinding	120 ml	600 ml
Ghee (cow)	4 tsp (½ tsp per chilla)	20 g	100 g
Curd (dahi), plain	¾ cup + 1 tbsp (dip)	200 g	1000 g
Mint leaves	¼ cup leaves (dip)	10 g	50 g
Cumin (jeera)	¼ tsp roasted, powdered (dip)	1 g	5 g

Method

How to cook it

Step 1: Rinse the moong dal three times and soak for 4 hours; drain.
Step 2: Grind with ginger, cumin and ½ cup water to a smooth, pourable batter (like dosa batter).
Step 3: Stir in methi, turmeric, hing and salt; rest 10 minutes.
Step 4: Heat a tawa on medium, smear ¼ tsp ghee, pour ½ ladle (≈60 ml) and spread into a 6-inch circle, slightly thick.
Step 5: Cook 2 minutes, drizzle ¼ tsp ghee around the edge, flip and cook 1–1½ minutes. Keep soft — do not crisp.
Step 6: Dip: blend mint with 2 tbsp curd; whisk into remaining curd with roasted cumin and a pinch of salt. Serve at room temperature.

Nutrition

Per serving, estimated

223kcal

Energy

12g

Protein

7.5g

Fat

26.4g

Carbohydrate

4.2g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

Variations & further ideas

Also good this season

Vol I · Jan 6

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Pitta
Kapha

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Vol I · Feb 1

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Vol I · Feb 2

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Vol I · Feb 3

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Pitta
Kapha

111 kcal4.3 g proteinSoft

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Methi–Moong Dal Chilla with Mint–Curd Dip

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from January

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Gajar–Matar–Shakarkandi Soft Sabzi

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Also good this season

Til–Gud–Saunth Mini Ladoo (soft-set)

Matar–Gajar Vegetable Upma

Masoor–Palak Dal

Adraki Gobhi–Matar (Soft)