Low Sodium Moong Dal Cheela
Delight in the wholesome flavors of this **Low Sodium Moong Dal Cheela**, a healthy and delicious Indian pancake that's perfect for breakfast or a light meal. Made from protein-packed split moong dal (green gram), this recipe is crafted for those watching their sodium intake without compromising on taste. Enhanced with aromatic spices like cumin and turmeric, and fresh ingredients like coriander, onions, and green chilies, this cheela bursts with flavor and nutrition. Its crisp texture and golden hue are achieved with minimal oil, making it a guilt-free option. Quick to prepare, with just a few basic ingredients and easy steps, this cheela is best served hot with a dollop of yogurt or your favorite chutney. Ideal for vegetarians and those seeking low-sodium, high-protein meals, it’s a nutritious twist on a traditional **moong dal cheela** recipe.
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Recipe Information
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
Instructions
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.
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.
Finely chop the onion, green chilies, and ginger. Add these to the batter along with chopped coriander leaves.
Mix in the cumin seeds, ground black pepper, and turmeric powder. Stir until everything is well combined.
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.
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.
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.
Flip the cheela and cook the other side for 1-2 minutes until golden spots form and it is cooked through.
Remove from the pan and repeat the process with the remaining batter.
Serve the low sodium moong dal cheela hot with a side of yogurt or chutney.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 20.0 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2887 mg | 61% | |
*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.
