- 1.5 cup yellow lentils
- 2-3 tbsp vegetable oil
- 1 tsp grated ginger
- 1 tsp garam masala (optional)
- 1 sliced green chili (optional, maybe not suitable for children)
- 1/2 tsp salt
- A handful of chopped coriander leaves (cilantro)
- Water as required
Moong dal cheela is such a versatile and healthy breakfast recipe. It is excellent on its own but even better with savory or sweet toppings. Everybody in the family can add their favorite topping, so there are no envious looks or quarreling – just smiles all around the breakfast table.
Moong dal refers to the split and dehusked yellow lentils. They are sweet, slightly nutty in flavor, have a soft texture and are easy to digest.
Lentils are a proper superfood. They contain fiber, protein, vitamins and much-needed minerals like potassium, iron, calcium, phosphorus, zinc, and magnesium.
To make it more colorful and increase the goodness of this recipe, you could add some vegetables to the batter like finely chopped peppers, zucchini, beans, carrots or peas.
How to make Moong Dal Cheela
The lentil pancakes are like a blank canvas waiting for your "paint." Besides the mentioned chutneys or sauces, your "paint" could be a fried or poached egg, some raw or cooked vegetables, fresh or stewed fruits, ice cream or whatever you fancy and deem suitable.
The pancakes are not only for breakfast. They would also complement perfectly a tomato, cauliflower or potato curry.