moong dal cheela
the range dal has
The best thing about cheelas / chillas is that they are so customizable. I’ve shared my besan cheelas before, but if you’re able to plan a bit ahead, then it’s a great way to incorporate more legumes into your diet. You can also blend and store the batter in the fridge for up to 2-3 days to make it a faster breakfast option! Video here.
[RECIPE] Moong Dal Cheela
Serves: 2 (makes 4 cheelas)
Ingredients:
1/2 cup moong dal (split yellow mung beans), washed and soaked (you can do it the night before if you want to have it ready in the morning or 20 min is fine too)
1/4 cup water (+/- depending on your preference for how thick or thin)
Optional: 1 small cooked beet
Tiny knob of ginger, roughly chopped so that it’s easier to blend
Salt to taste
1/4 tsp crushed black pepper
1/4 tsp roasted cumin powder
1/4 tsp ajwain (carom seeds)
1/4 red onion, diced
2 green chilies (+/- for heat preference), chopped
1 tomato, diced
1/4 bunch cilantro, chopped
To serve: greek yogurt, green chutney, ketchup, hot sauce!
Instructions:
Add your washed and soaked lentils to a blender with water, ginger, ground spices (salt, pepper, roasted cumin powder) and if using, the cooked beet or spinach, etc. If you’d like to add other vegetables like broccoli, bell peppers, carrots, etc then do it in step 3!
Add the rest of your ingredients and give it a mix. Do a quick taste for salt!
Heat up some olive oil and then pour in your batter in the middle and gently spread it to your desired thickness. If you’re making a thick cheela or have a lot of other toppings/vegetables, then leave it on med heat and cover with lid to let it fully cook through.
When crispy on the bottom, flip to cook the other side. Again, cover if needed to cook all the way through for thicker cheelas.
Serve with lots of seasoned greek yogurt or a coriander/mint spicy chutney!