Protein Moong Dal Chilla with Soy Protein Isolate
Give the classic moong dal chilla an extra protein boost with Unflavoured Soy Protein Isolate. Made with soaked moong dal, fresh herbs, vegetables and everyday Indian spices, this savoury protein chilla is a simple and filling option for breakfast or lunch.
Ingredients
- 1 scoop Unflavoured Soy Protein Isolate
- 1 cup soaked moong dal
- Green chilli
- Ginger
- Salt, as needed
- Haldi (turmeric)
- Jeera (cumin)
- Chopped onion
- Fresh coriander
How to Make Protein Moong Dal Chilla
- Drain the soaked moong dal and add it to a blender with green chilli and ginger.
- Blend with a small amount of water until you get a smooth, pourable chilla batter.
- Transfer the batter to a bowl and add Unflavoured Soy Protein Isolate, salt, haldi and jeera.
- Add chopped onion and fresh coriander, then mix until everything is evenly combined.
- Heat a tawa or non-stick pan and lightly grease the surface.
- Pour a portion of the batter onto the hot tawa and spread it gently into a thin chilla.
- Cook on medium heat until golden, then flip and cook the other side.
- Serve warm with curd, mint chutney or your preferred accompaniment.
Why try it?
Moong dal is a popular ingredient in protein-rich Indian meals, and combining it with soy protein isolate provides an easy way to further increase the protein content of the recipe. Unflavoured soy protein blends well with the savoury batter, while ginger, chilli, jeera and coriander maintain the familiar desi flavour of traditional moong dal chilla.
