Breakfast Options
Masoor Dal Chilla with Paneer
Soft red lentil chillas stuffed with spiced paneer, served with mint hung curd. A savoury breakfast with 27 g of protein and no flour.
390
kcal
27g
protein
39g
carbs
14g
fat
Per serving · makes 1 · 20 minutes
Ingredients
- •50 g masoor dal (split red lentils), soaked 2 hours or overnight
- •50 g low-fat paneer, grated
- •30 g onion and 30 g tomato, finely chopped
- •1 green chilli, a small piece of ginger, fresh coriander
- •1/4 tsp turmeric, 1/4 tsp cumin, salt
- •1 tsp oil (5 g)
- •50 g hung curd with chopped mint, to serve
Method
- 1.Drain the soaked dal and grind it with the chilli, ginger, turmeric, cumin, salt and a little water into a smooth, pourable batter.
- 2.Mix the grated paneer with the onion, tomato, coriander and a pinch of salt for the filling.
- 3.Heat a non-stick tawa, brush with a little oil and spread half the batter into a thin round.
- 4.Cook on medium heat until the edges lift, flip, sprinkle half the paneer filling and fold.
- 5.Repeat with the rest of the batter. Serve hot with the mint hung curd.
Coach’s note
Masoor dal soaks fast, so 2 hours is enough. Make the batter at night, keep it in the fridge, and breakfast takes 10 minutes. It keeps for 2 days.
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