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If you're tired of eating the same breakfast dishes every morning and want something healthy, light, and quick to prepare, then the combination of moong dal chilla and homemade Schezwan chutney can be the perfect start to your day. Both recipes are easy to make at home and packed with flavor.

Let's learn the easy, step-by-step method for making both.

Moong Dal Chilla Recipe

Ingredients

1 cup moong dal (split yellow lentils)

1-inch ginger

1-2 green chilies

½ teaspoon cumin seeds

¼ teaspoon turmeric powder

A pinch of asafoetida (hing)

Salt to taste

2 tablespoons finely chopped coriander leaves

Oil or ghee for cooking

How to Make Moong Dal Chilla

- First, soak the moong dal for a few hours, then wash it thoroughly and drain the water.

- Put the soaked dal, ginger, and green chilies in a blender. Add a little water and blend to make a smooth paste. Make sure the batter is not too thin.

- Transfer the blended batter to a large bowl. Add cumin seeds, turmeric powder, asafoetida, salt, and chopped coriander leaves and mix well.

- The batter should have a slightly thick, flowing consistency, similar to dosa batter.

- Now, heat a non-stick pan. Lightly grease it with oil.

- Pour a ladleful of batter onto the pan and spread it thinly in a circular motion.

- Drizzle a little oil around the edges and cook the chilla over medium heat until crispy.

- Cook until lightly golden brown on both sides. Your hot and nutritious moong dal chilla is ready.

Schezwan Chutney Recipe

Ingredients

15-20 dry red chilies

½ cup finely chopped garlic

2 tablespoons finely chopped ginger

4-5 tablespoons oil

1 teaspoon soy sauce

2 tablespoons tomato ketchup

1 tablespoon vinegar

1 teaspoon sugar

Salt to taste

How to Make the Chutney

- Soak the red chilies in hot water for 30-45 minutes to soften them. - Remove the soaked chilies from the water and put them in a blender. Add a little water and blend into a coarse paste.

- Heat oil in a pan. Add garlic and ginger and sauté until golden brown.

- Now add the chili paste and salt. Cook the mixture over low heat for 5-7 minutes until the oil separates.

- Then add soy sauce, ketchup, vinegar, and sugar, and cook the chutney for a few more minutes.

- If the chutney seems too thick, add a little of the water used to soak the red chilies.

- Cook it over low heat for 5-10 minutes, then turn off the heat. Once cooled, store it in an airtight container in the refrigerator.

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