Moong Dal Cheela Recipe
Moong Dal Cheela Recipe
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- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Total Time
30-35 minutes
Servings: 2-4
Cuisine: Indian
Ingredients
- 1 cup Moong Dal (split yellow lentils, soaked for 2-3 hours)
- 1 small Onion (finely chopped)
- 1 small Tomato (finely chopped)
- 1 Green Chili (finely chopped)
- 1/4 cup Fresh Coriander Leaves (chopped)
- 1/2 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric Powder
- 1/4 teaspoon Asafoetida (Hing)
- Salt (to taste)
- Oil (for cooking)
- Water (as needed)
DIRECTIONS
- Prepare the Batter: Drain the soaked moong dal and blend it into a smooth batter using a little water. The consistency should be similar to pancake batter, neither too thick nor too thin. Add chopped onions, tomatoes, green chilies, coriander leaves, cumin seeds, turmeric powder, asafoetida, and salt. Mix well.
- Heat the Pan: Heat a non-stick pan or tawa and lightly grease it with oil. Pour a ladle of the moong dal batter onto the pan and spread it out in a circular motion, like a thin pancake.
- Cook the Cheela: Drizzle a little oil around the edges. Cook on medium heat until the edges start turning golden. Flip the cheela and cook the other side for another 2-3 minutes, until golden and crispy.
- Serve Hot: Serve hot with mint chutney, coriander chutney, or a side of yogurt.
NOTES
Few Swaps:
- Swap regular moong dal with sprouted moong for an added boost of nutrients and easier digestion.
- Replace oil with ghee or a small amount of olive oil for a healthier cooking fat.
- Add spinach, methi (fenugreek), or grated carrots into the batter to enhance the nutritional value and flavor.
