Low Sodium Moong Dal Cheela

Start your day on a nutritious note with this Low Sodium Moong Dal Cheela, a light yet satisfying Indian savory pancake packed with protein and flavor. Made from split moong dal (green gram) and infused with aromatic spices like cumin, turmeric, and ground black pepper, this cheela is a perfect heart-healthy alternative to traditional high-sodium dishes. Finely chopped onions, green chilies, ginger, and fresh coriander add an irresistible burst of freshness and texture. This easy-to-make recipe is soaked, blended, and cooked in just under 35 minutes, making it an ideal option for a wholesome breakfast or quick snack. Pair these golden, crispy cheelas with cooling yogurt or your favorite chutney for a delicious, low-sodium meal that everyone will love. Perfect for those seeking a healthy, vegetarian, and gluten-free option, this dish is a must-try!

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Split Moong Dal (Green Gram)
• 0.75 cup Water
• 0.5 cup Onion
• 2 unit Green Chilies
• 1 inch Ginger
• 0.25 cup Coriander Leaves
• 0.5 teaspoon Cumin Seeds
• 0.25 teaspoon Ground Black Pepper
• 0.25 teaspoon Turmeric Powder
• 2 tablespoons Olive Oil

Directions

Step 1

Rinse the split moong dal under running water until the water runs clear. Soak the dal in enough water for 3 to 4 hours or overnight.

Step 2

Drain the soaked dal and transfer it to a blender. Add 0.75 cup water and blend until you have a smooth batter. It should be slightly thick but pourable.

Step 3

Finely chop the onion, green chilies, and ginger. Add these to the batter along with chopped coriander leaves.

Step 4

Mix in the cumin seeds, ground black pepper, and turmeric powder. Stir until everything is well combined.

Step 5

Heat a non-stick pan on medium heat and lightly grease it with a few drops of olive oil using a brush or paper towel.

Step 6

Pour a ladleful of the batter onto the center of the pan. Spread the batter with the back of the ladle in a circular motion to form a cheela of about 6 inches in diameter.

Step 7

Cook the cheela for 2-3 minutes on medium heat until the edges start lifting and it turns golden brown underneath. Drizzle a few drops of olive oil around the edges if necessary.

Step 8

Flip the cheela and cook the other side for 1-2 minutes until golden spots form and it is cooked through.

Step 9

Remove from the pan and repeat the process with the remaining batter.

Step 10

Serve the low sodium moong dal cheela hot with a side of yogurt or chutney.

Nutrition Facts

Serving size	(561.8g)

Amount per serving	% Daily Value*
Calories	1024.2

Total Fat 31.3g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 50.6mg	0%
Total Carbohydrate 143.2g	0%
Dietary Fiber 35.1g	0%
Total Sugars 20.0g
Protein 50.7g	0%

Vitamin D 0IU	0%
Calcium 310.8mg	0%
Iron 15.8mg	0%
Potassium 2887.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 19.2%

Carbs: 54.2%