Spiced Moong Dal Cheela Wraps Recipe

About this recipe

Spiced Moong Dal Cheela Wraps are a wholesome and nutritious breakfast option, perfect for fitness enthusiasts seeking a high-protein start to their day. These savory crepes, made from soaked and blended moong dal, are infused with aromatic Indian spices and filled with fresh, crunchy vegetables for a burst of flavors and textures. The dish is light yet satisfying, providing the right balance of carbohydrates and protein to fuel your morning. Serve it with a tangy mint-coriander chutney for an extra zing.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Tomato - Hybrid
• 200 ml Mustard Oil
• 1Bunch Pudina
• 1 pc (approx. 500 g to 800 g) Cabbage
• 500 g Capsicum Green
• 50 g Asafoetida Powder
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 250 g Cucumber

Instructions

1. 1. Rinse the moong dal thoroughly and soak it in water for 4 hours or overnight. Drain the water and blend the dal with green chili and asafoetida to form a smooth batter, adding minimal water as needed.
2. 2. Add cumin seeds, turmeric powder, red chili powder, and salt to the batter. Mix well to ensure even distribution of spices.
3. 3. Heat a non-stick pan or tawa over medium heat and lightly grease it with oil. Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin crepe.
4. 4. Cook the crepe for 2-3 minutes on one side until golden brown, then flip and cook for another 1-2 minutes. Remove from the pan and repeat with the remaining batter.
5. 5. In a bowl, mix the shredded cabbage, grated cucumber, chopped tomatoes, capsicum, and fresh coriander. Season lightly with salt if desired.
6. 6. Place a portion of the vegetable mixture in the center of each crepe. Optionally, spread mint-coriander chutney on the crepe before adding the filling.
7. 7. Fold the crepe into a wrap and serve immediately for a warm and flavorful breakfast.