Heart-Healthy Moong Dal Cheela
Start your day on a nutritious and flavorful note with this Heart-Healthy Moong Dal Cheela, a light and wholesome Indian savory pancake perfect for breakfast or a guilt-free snack. Made with protein-packed split yellow gram (moong dal) and enriched with fresh vegetables like carrots, onions, and coriander leaves, this recipe is as nourishing as it is delicious. Infused with the warm earthiness of cumin seeds and a hint of spice from ginger and green chili, these cheelas are delicately spiced and bursting with natural flavors. The batter comes together effortlessly in a blender after soaking the lentils, making it a quick and easy option for busy mornings. Cooked in heart-smart olive or avocado oil, this gluten-free, vegetarian recipe is a wonderful way to support a balanced diet. Pair your crispy golden cheelas with cooling yogurt or tangy chutney, and savor every bite of this satisfying and healthy meal!
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Ingredients
- 1 cup split yellow gram (moong dal)
- 1.5 cups water
- 0.5 teaspoon turmeric powder
- 1 teaspoon ginger
- 1 unit green chili
- 0.5 teaspoon salt
- 0.5 teaspoon cumin seeds
- 1 medium carrot
- 2 tablespoons coriander leaves
- 1 small onion
- 2 tablespoons olive oil or avocado oil
Directions
Step 1
Rinse the split yellow gram (moong dal) thoroughly until the water runs clear. Then soak it in 1.5 cups of water for 30 minutes.
Step 2
After soaking, drain the water and transfer the moong dal to a blender. Add turmeric powder, ginger, green chili, and salt.
Step 3
Blend the ingredients into a smooth batter, adding a little water if needed to achieve a pancake batter consistency.
Step 4
Transfer the batter to a mixing bowl. Add cumin seeds.
Step 5
Finely grate the carrot and finely chop the coriander leaves and onion. Add them to the batter and mix well.
Step 6
Heat a non-stick pan or skillet over medium heat. Lightly brush or spray it with olive oil or avocado oil.
Step 7
Pour a ladleful of the batter onto the pan and spread it into a thin circle, about 6 inches in diameter.
Step 8
Cook for 2-3 minutes on medium heat until the edges start to lift and the bottom turns golden brown.
Step 9
Flip the cheela carefully using a spatula and cook the other side for 1-2 minutes until golden and cooked through.
Step 10
Repeat with the remaining batter, adding more oil to the pan as needed.
Step 11
Serve the moong dal cheela hot with yogurt or your choice of chutney.
Nutrition Facts
| Serving size | (788.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1021.5 |
| Total Fat 30.2g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1269.7mg | 0% |
| Total Carbohydrate 139.4g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 21.5g | |
| Protein 51.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 339.1mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 2986.3mg | 0% |
Source of Calories