Moong Dal Chilla (Savory Mung Bean Crêpes)

• 1 cup split yellow moong dal (hulled split mung beans)
• 1-inch piece fresh ginger (peeled)
• 1 small jalapeno (seeded; optional for a milder chilla)
• 1 tsp ground cumin
• 1/4 tsp ground turmeric
• 3/4 tsp sea salt
• 3/4 cup water (plus more for soaking)
• 1 cup, finely chopped baby spinach
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 2 tbsp coconut oil (ghee also works but is not dairy-free or plant-based)
• 1 lime (cut into wedges)

Instructions

1. Rinse the dal under cold water until it runs clear, then cover it with at least 3 inches of fresh water and soak for 3 hours, or overnight.
2. Drain the dal well and blend it with the ginger, jalapeño, cumin, turmeric, salt, and 3/4 cup of water until smooth.
3. Check the batter: it should pour like thin pancake batter, so blend in more water a tablespoon at a time if it is too thick.
4. Stir the spinach, onion, and cilantro into the batter and let it rest for 10 minutes.
5. Heat a wide skillet over medium heat, brush it with a little coconut oil, and pour in about 1/3 cup of batter.
6. Spread the batter quickly in a circle about 6 inches (15 cm) wide with the back of the ladle.
7. Cook for 2 minutes, until the top looks dry and the edges lift, then drizzle a few drops of oil around the edge.
8. Flip and cook for 1 to 2 minutes more, until golden spots appear.
9. Keep the finished chillas warm under a clean towel while you cook the rest, and serve with lime wedges.

Tips

• The batter makes about 8 chillas. The first one is usually a test. If it tears, the pan is too hot or the batter too thick, so adjust before the next one.
• The batter keeps 2 days in the fridge. Cooked chillas keep 3 days and reheat in a dry skillet.
• They are lovely with plain yogurt, a fresh mint-and-cilantro chutney, or rolled around a filling of sautéed vegetables or crumbled tofu.
• Cook every chilla all the way through. Raw mung bean batter is not meant to be eaten.

More breakfast recipes

Overnight Oats, Three Ways

The ultimate no-cook meal-prep breakfast — one base, three flavors, ready in the fridge all week.

Breakfast · Easy · 10 min · 4 servings

Make-Ahead Veggie Egg Muffins

Portable baked eggs loaded with vegetables — make a dozen Sunday, eat breakfast all week.

Breakfast · Easy · 37 min · 6 servings

Savory Sweet Potato Hash

A one-pan skillet of crispy sweet potato, greens, and eggs — a weekend breakfast worth slowing down for.

Breakfast · Medium · 40 min · 3 servings

Vanilla Chia Pudding Parfait

Set overnight, layered with fruit and nuts in the morning — a make-ahead breakfast that feels like dessert.

Breakfast · Easy · 10 min · 4 servings