Masala Vegetable Moong Dal Cheela Recipe

About this recipe

Masala Vegetable Moong Dal Cheela is a nourishing, protein-packed Indian pancake made with moong dal and fresh vegetables, lightly spiced to create a balanced breakfast dish. These savory crepes are crisp on the outside and soft inside, offering a delightful combination of textures and flavors. Perfect for active mornings, this wholesome recipe uses simple ingredients and is rich in nutrients, making it suitable for maintaining a balanced lifestyle. Enjoy it with chutney or yogurt for a satisfying start to your day.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Onion
• 500 g Tomato - Hybrid
• 50 g Asafoetida Powder
• 1 liter Sunflower Oil
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal thoroughly and soak it in water for 4-5 hours or overnight, then drain the water.
2. 2. Grind the soaked moong dal to a smooth batter using a blender. Add a little water if needed to achieve a pancake batter consistency.
3. 3. Transfer the batter to a bowl and mix in cumin seeds, turmeric powder, red chili powder, garam masala, asafoetida, and salt.
4. 4. Add the chopped onion, tomato, green chili, and fresh coriander leaves to the batter, mixing well to combine.
5. 5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
6. 6. Pour a ladleful of batter onto the skillet and spread it evenly into a round shape, about 6-8 inches in diameter.
7. 7. Cook on medium heat until the edges start to lift and the bottom turns golden brown. Flip and cook the other side until golden as well.
8. 8. Repeat the process with the remaining batter, greasing the skillet as needed.
9. 9. Serve the cheelas hot with chutney or yogurt for a delicious and healthy breakfast.