Moong dal and coriander cheela Recipe

Moong dal and coriander cheela is a popular Indian breakfast dish made with moong dal (split yellow lentils) and fresh coriander leaves. It is a healthy and nutritious option, packed with protein and vitamins. The cheela is crispy on the outside and soft on the inside, with a delightful flavor of coriander. It is usually served with chutney or yogurt for a complete meal.

4.2
22 Rating -
Rate
Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Moong dal and coriander cheela
plan
Bookmark

ingredients serve

Ingredients for Moong dal and coriander cheela Recipe

  • 1/4 cup Moong Dal
  • 0.13 cup Fresh Coriander Leaves
  • 0.63 En Chilies
  • 1/4 inch Ginger
  • As required Salt To Taste
  • as required Oil For Cooking

Directions: Moong Dal And Coriander Cheela Recipe

Cooking Directions

  • STEP 1.Soak moong dal in water for 2-3 hours, then drain the water.
  • STEP 2.Blend the soaked moong dal with coriander leaves, green chilies, ginger, and salt to make a smooth batter.
  • STEP 3.Heat a non-stick pan and pour a ladleful of batter onto it. Spread it in a circular motion to form a thin pancake.
  • STEP 4.Drizzle some oil around the edges and cook on medium heat until the cheela turns golden brown.
  • STEP 5.Flip the cheela and cook the other side until it is cooked through.
  • STEP 6.Repeat the process with the remaining batter.
  • STEP 7.Serve the moong dal and coriander cheela hot with chutney or yogurt.
  • STEP 8.Enjoy!

Cooking Tips

  • Make sure to blend the batter to a smooth consistency for a perfect cheela.
  • Adjust the quantity of green chilies according to your spice preference.
  • You can add finely chopped onions, tomatoes, or grated cheese to the batter for variations.
  • To make the cheela more nutritious, you can also add grated carrots or spinach to the batter.
  • If you prefer a softer cheela, you can cover the pan with a lid while cooking.

Storage and Serving

  • Moong dal and coriander cheela is best served hot.
  • You can store the leftover batter in the refrigerator for up to 2 days.
  • Reheat the cheela on a pan or in a microwave before serving.
  • Serve the cheela with mint chutney, tamarind chutney, or yogurt for a delicious breakfast or snack.
Nutrition
value
87
calories per serving
< 1 g Fat6 g Protein14 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    6g
  • Carbs
    14g
  • Fiber
    3g

MacroNutrients

  • Carbs
    14g
  • Protein
    6g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    31mg
  • Iron
    2mg
  • Vitamin A
    421mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    49mg
  • Manganese
    < 1mg
  • Phosphorus
    113mg
  • Selenium
    13mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp