Golden Moong Dal Cheela With Spicy Tomato Chutney Recipe

Indian cuisine · 324 calories

About this recipe

Golden Moong Dal Cheela with Spicy Tomato Chutney is a delightful Indian breakfast that combines crispy, protein-rich crepes with a tangy and flavorful chutney. Made with soaked moong dal blended into a smooth batter, these cheelas are lightly spiced with turmeric and cumin for a warm, earthy flavor. The spicy tomato chutney perfectly complements the cheelas, adding a tangy kick and depth to every bite. This gluten-free and vegan dish is not only nutritious but also incredibly satisfying, offering 31 grams of protein per serving to keep you energized throughout the day. Cooking this dish is an engaging experience as the batter transforms into golden, crispy crepes on a hot skillet while the chutney simmers to perfection. Serve these cheelas fresh and warm for breakfast or brunch and enjoy a comforting yet healthy meal that’s perfect for any occasion.

Ingredients

  • Pcs Balaji Moong Dal
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • loose Ginger
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 500 g Desi Tomato (Tamatar)
  • - Red Chilli Powder
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • 200 ml Mustard Oil

Instructions

  1. 1. Soak the moong dal in water for 3-4 hours, then drain and rinse thoroughly.
  2. 2. Blend the soaked moong dal with ginger, green chilies, and water to form a smooth batter.
  3. 3. Mix rice flour, turmeric, cumin seeds, and salt into the batter. Stir until well combined.
  4. 4. Heat a non-stick pan and lightly grease it with oil. Pour a ladle of batter and spread it thinly to form a cheela.
  5. 5. Cook each cheela on medium heat for 2-3 minutes on one side, then flip and cook the other side until golden brown.
  6. 6. For the chutney, heat oil in a pan and add mustard seeds. Let them splutter, then add curry leaves.
  7. 7. Chop the tomatoes finely and add them to the pan along with red chili powder and salt. Cook until the tomatoes soften and form a thick chutney.
  8. 8. Taste and adjust seasoning in the chutney as needed. Remove from heat and set aside.
  9. 9. Serve the warm moong dal cheelas with a generous helping of spicy tomato chutney on the side.