Moong Daal Cheela (Split Mung Lentil Pancake)
Moongdaal is one of the healthiest lentils. My mother cooks moongdaal cheela, which is my favorite breakfast because it is healthy, full of flavors, and good for weight management. Let's learn how to cook it.
Ingredients
- 1 cup Moong Dal split bean
- 2 units Carrot (Grated)
- 1 unit Capsicum
- 0.5 cup Cottage cheese (Grated)
- 2 tbsp Coriander leaves (Finely chopped)
- 1 unit Onions (Finely chopped)
- 0.25 tsp Chaat masala
- 3.5 units Green chillies
- 0.5 tsp Ginger garlic paste
- 0.5 tsp Turmeric
- 1 pinch Baking soda
- 3 tbsp Vegetable oil
- 1 tbsp Wheat flour
- 0.25 cup Water (For blending)
- 1 tsp Salt (Adjust to taste)
- 0.5 tsp Red chili powder
- 1 pinch Asafoetida
Instructions
- 1Rinse and soak the moong dal for 2 hours until it doubles in size. You may use yellow moong dal or husked split moong dal.
- 2Drain the soaked moong dal and add it to a grinder or blender jar with green chillies, ginger garlic paste, and 1/4 cup of water. Blend until a fine and smooth batter is achieved.
- 3Add turmeric powder, red chili powder, a pinch of asafoetida, salt to taste, and wheat flour to the batter. Mix thoroughly and let it rest for 15 minutes.
- 4Combine all the chopped and grated ingredients: carrot, onion, capsicum, paneer, coriander leaves, green chilies, chaat masala, and salt to taste.
- 5After the batter has rested, add a pinch of baking soda. Heat a pan over medium flame.
- 6Pour a scoopful of batter onto the center of the pan. Spread it evenly with the back of a spatula to form a round shape. Cook on medium flame, drizzling a bit of oil around the edges and on top. Spread the oil evenly with a spoon.
- 7Flip the cheela and cook the other side. After a minute, flip it back and spread the prepared stuffing over it. Roll the cheela loosely.
- 8Transfer the cheela to a serving dish. Serve hot or warm with tomato ketchup or chutney.
