Steamed Moong Dal Poodla with Ginger and Green Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and protein-packed savory pancakes made from ground green moong dal, flavored with fresh ginger and green chilies, steamed to tender perfection. This indian-inspired vegetarian (gluten free) ready in about 35 minutes pairs green moong dal (split yellow lentils), water, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup green moong dal thoroughly and soak in water for 3-4 hours. Drain and transfer to a blender with 3/4 cup fresh water. Blend to a smooth batter, similar to pancake batter consistency.
  2. Step 2: Stir in 1 tsp finely grated fresh ginger, 1 small finely chopped green chili, 1/2 tsp cumin seeds, 1/2 tsp salt, and 2 tbsp chopped fresh coriander leaves into the batter.
  3. Step 3: Heat a non-stick pan over medium heat and lightly grease it with 1 tbsp oil. Pour 1/4 cup batter onto the pan and spread gently to form a 5-inch diameter pancake.
  4. Step 4: Cover the pan with a lid and steam-cook the poodla for 3-4 minutes until the edges look set and the top surface loses its wet sheen.
  5. Step 5: Flip carefully and cook the other side for 2 minutes until golden spots appear. Remove and repeat with remaining batter, greasing as needed.

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Frequently asked questions

How long does Steamed Moong Dal Poodla with Ginger and Green Chilies take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Moong Dal Poodla with Ginger and Green Chilies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.

Can I substitute ingredients in Steamed Moong Dal Poodla with Ginger and Green Chilies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Moong Dal Poodla with Ginger and Green Chilies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Steamed Moong Dal Poodla with Ginger and Green Chilies gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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