Masala Moong Dal Cheela Recipe

Name: Masala Moong Dal Cheela
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian
Ingredients: 100 g Coriander Leaves; 1 kg Yellow Moong Dal; 50G Green Chilies; 500 g Tomato - Hybrid; 50 g Asafoetida Powder; 20 g Turmeric Powder; 100 g Jeera; 50 g Black Pepper Powder; 100 g Salt; 1 liter Sunflower Oil

Indian cuisine · 380 calories

About this recipe

Masala Moong Dal Cheela is a hearty and wholesome Indian dish that serves as the perfect breakfast option for families. Packed with protein from moong dal and flavored with aromatic spices, this recipe is not only vegan but also -free, making it a great choice for those with dietary restrictions. The batter is made fresh and cooked into savory crepes that are light, crispy, and filled with the essence of garden-fresh ingredients. This budget-friendly meal is guaranteed to bring comfort and joy to your mornings, while also being nutritious and satisfying for all ages. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

100 g Coriander Leaves
1 kg Yellow Moong Dal
50G Green Chilies
500 g Tomato - Hybrid
50 g Asafoetida Powder
20 g Turmeric Powder
100 g Jeera
50 g Black Pepper Powder
100 g Salt
1 liter Sunflower Oil

Instructions

1. Drain the soaked moong dal and blend it into a smooth batter using a blender. Add a small amount of water while blending to achieve a thick, pourable consistency.
2. Transfer the batter to a mixing bowl and stir in the green chilies, coriander leaves, asafoetida, turmeric powder, cumin seeds, black pepper powder, and salt. Mix well to combine.
3. Heat a non-stick pan or tawa on medium heat and lightly grease it with oil. Pour a ladleful of the batter onto the pan and spread it evenly in a circular motion to form a thin cheela.
4. Sprinkle a small portion of the chopped tomatoes and capsicum over the cheela. Press them gently into the batter with a spatula.
5. Drizzle a few drops of oil around the edges of the cheela and cook for 2-3 minutes on medium heat until the bottom is golden and crisp.
6. Flip the cheela carefully and cook the other side for another 1-2 minutes until it is cooked through and slightly crisp.
7. Remove the cheela from the pan and repeat the process with the remaining batter. Serve hot with mint chutney or coconut chutney for a delicious breakfast.