Nut-Free Moong Dal Cheela
Savor the wholesome goodness of this Nut-Free Moong Dal Cheela, a protein-packed Indian savory pancake that's perfect for breakfast, lunch, or a light dinner! This delightful recipe is made from split yellow moong dal, soaked and blended with aromatic spices like cumin, asafoetida, and turmeric for a flavorful batter. Enhanced with finely chopped red onions and fresh coriander leaves, each cheela is beautifully textured and bursting with earthy flavors. Naturally gluten-free and nut-free, this dish caters to various dietary needs, while staying incredibly delicious. Quick to cook and versatile, pair these golden-brown cheelas with your favorite chutney or a bowl of cool yogurt for a nourishing, satisfying meal. Perfect for busy weekdays or a leisurely weekend brunch, this Nut-Free Moong Dal Cheela is an easy crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 cup split yellow moong dal
- 1 cup water
- 1 inch ginger
- 1 medium green chili
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon asafoetida (hing)
- 0.25 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 cup red onion
- 2 tablespoons coriander leaves
- 2 tablespoons oil
Instructions
Rinse the split yellow moong dal under running water until the water runs clear.
Soak the dal in 1 cup of water for 1 to 2 hours until it is soft.
Drain the excess water from the soaked dal, but reserve it for later use.
In a blender, add the soaked dal, ginger, green chili, cumin seeds, asafoetida, turmeric powder, and salt. Blend until you get a smooth consistency, using reserved water if needed to adjust the batter's thickness. The batter should be similar to pancake batter - neither too thick nor too runny.
Transfer the batter to a mixing bowl.
Finely chop the red onion and coriander leaves, and mix them into the batter.
Heat a non-stick pan or a griddle over medium heat and lightly grease it with some oil.
Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin cheela.
Drizzle a little oil around the edges and cook for 3-4 minutes on one side, until it turns golden brown.
Flip the cheela and cook the other side for another 2-3 minutes.
Remove the cooked cheela from the pan and repeat with the remaining batter.
Serve the hot moong dal cheela with chutney or yogurt for a complete meal.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 4.5 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2794 mg | 59% | |
*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.
