Moong Dal Cheela

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 Cheela taste great when they are served hot. Pack them in insulated food containers or steel lunch box so you can eat it warm after a few hours.

Health Benefits

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.

Ingredients

cup yellow lentils: 1.5

tbsp vegetable oil: 2-3

tsp grated ginger: 1

tsp garam masala (optional): 1

sliced green chili (optional, maybe not suitable for children): 1

tsp salt: 1/2

A handful of chopped coriander leaves (cilantro)

Water as required

How To Make Moong Dal Cheela

1. Wash the lentils thoroughly and soak for 2-3 hours.
2. Drain the water, add chili and garam masala and grind to a paste.
3. Transfer to a bowl, add water and mix until you get a pancake batter like consistency.
4. Add salt, ginger and chopped coriander leaves.
5. Heat one tablespoon oil in the pan and ladle the batter into the center. Use the back of the ladle to spread evenly.
6. Fry for a few minutes or until the edges start to brown.
7. Pour half a teaspoon oil around and on the pancake and flip it over. It should have a pleasing golden-brown color.
8. The other side needs only half the cooking time (1-2 minutes).
9. Remove pancake and keep warm.
10. Repeat step 5 - 9 until there is no more batter.
11. Serve with spicy coriander chutney, sweet & sour tomato chutney or with a sauce/dip of your choice.

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.