Steamed Moong Dal Poodla with Ginger and Green Chilies

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (gluten free), ready in about 35 minutes, pairs green moong dal (split yellow lentils), water, 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 rice, quinoa, or a quick salad. 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup green moong dal (split yellow lentils)
3/4 cup water
1 tsp, finely grated fresh ginger
1 small, finely chopped green chili
1/2 tsp cumin seeds
1/2 tsp salt
1 tbsp for greasing the pan oil
2 tbsp, chopped fresh coriander leaves

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
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.