Moong Dal Cheela

Ingredients

• 1 cup split yellow moong dal, soaked 3-4 hours
• 1 green chilli
• 1/2 inch ginger
• 1/4 tsp cumin seeds
• 2 tbsp chopped coriander leaves
• 1 small onion, finely chopped
• Salt to taste
• 1 tsp oil for cooking

Preparation

1. 1Drain the soaked dal and grind with green chilli, ginger, and a little water into a smooth, pourable batter.
2. 2Stir in cumin seeds, coriander, chopped onion, and salt.
3. 3Heat a non-stick pan and lightly grease with oil.
4. 4Pour a ladle of batter and spread thin like a pancake; cook 2-3 minutes per side until golden.
5. 5Serve hot with mint chutney.

Nutrition Information

Approximate values per serving.

Health Context

Moong dal has a low glycaemic index and pairs protein with fibre, helping blunt post-meal blood sugar spikes compared with refined-flour breakfasts.

Alternatives

• Add grated carrot or spinach to the batter for extra fibre and micronutrients.
• Use a non-stick pan with minimal oil for a lower-fat version.
• Serve with plain yogurt instead of chutney for added protein.