Heart-Healthy Moong Dal Cheela
Elevate your breakfast or snack game with this **Heart-Healthy Moong Dal Cheela**, a nutritious Indian pancake brimming with vibrant flavors and wholesome goodness. Made from protein-packed split yellow gram (moong dal) and enriched with antioxidant-rich turmeric, ginger, and fresh vegetables like carrots and onions, this recipe is as nourishing as it is delicious. The batter is seasoned with aromatic cumin and green chili for a touch of spice, while a light drizzle of olive or avocado oil keeps things heart-healthy. Perfectly golden and crisp, these cheelas come together in under an hour, making them ideal for busy mornings or light meals. Serve them hot with a dollop of cooling yogurt or tangy chutney for a satisfying, guilt-free feast. This recipe is a dream for anyone looking to enjoy a wholesome, plant-based dish without compromising on flavor.
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Recipe Information
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
Instructions
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.
After soaking, drain the water and transfer the moong dal to a blender. Add turmeric powder, ginger, green chili, and salt.
Blend the ingredients into a smooth batter, adding a little water if needed to achieve a pancake batter consistency.
Transfer the batter to a mixing bowl. Add cumin seeds.
Finely grate the carrot and finely chop the coriander leaves and onion. Add them to the batter and mix well.
Heat a non-stick pan or skillet over medium heat. Lightly brush or spray it with olive oil or avocado oil.
Pour a ladleful of the batter onto the pan and spread it into a thin circle, about 6 inches in diameter.
Cook for 2-3 minutes on medium heat until the edges start to lift and the bottom turns golden brown.
Flip the cheela carefully using a spatula and cook the other side for 1-2 minutes until golden and cooked through.
Repeat with the remaining batter, adding more oil to the pan as needed.
Serve the moong dal cheela hot with yogurt or your choice of chutney.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 21.5 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2986 mg | 64% | |
*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.
