Moong dal chilla with paneer and palak

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g split yellow moong dal (green gram), soaked 3 hours
• 1 tsp ginger, roughly chopped
• 1 green chilli
• 0.5 tsp cumin seeds (jeera)
• 100 g paneer, crumbled
• 80 g palak (spinach), finely chopped
• 0.5 medium onion, finely chopped
• 2 tbsp sunflower oil
• 0.5 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Drain the soaked moong dal and blend with the ginger, green chilli and about 150 ml (1 katori) water to a smooth, pourable batter.
2. 2Step 2. Stir in the cumin seeds and salt.
3. 3Step 3. Mix the crumbled paneer, palak and onion together in a bowl for the filling.
4. 4Step 4. Heat a non-stick tawa (griddle), pour a ladleful of batter and spread into a thin circle.
5. 5Step 5. Drizzle a little oil around the edges, cook for 2 minutes until set, then scatter a spoonful of the paneer and palak filling over half the chilla.
6. 6Step 6. Fold over, press lightly and cook another minute on each side until golden. Repeat with the rest of the batter.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.