Egg Moong Dal Cheela with Coriander Mint Chutney

Instructions

1. 1

   Prepare the Dal

   • Rinse the yellow moong dal under running water until the water runs clear.
   • Soak the dal in 3 cups of water for at least 2-4 hours. To check if it's ready, a lentil should break easily when pressed with a fingernail.
   • Once soaked, drain all the water completely.
2. 2

   Grind the Batter

   • Transfer the drained dal to a high-speed blender.
   • Add the chopped ginger and green chilies.
   • Grind to a smooth, thick paste. Add water 1 tablespoon at a time only if necessary to help the blender run. The final batter should be thick, not runny.
3. 3

   Mix the Cheela Batter

   • Pour the dal paste into a large mixing bowl.
   • Add the finely chopped onion, tomato, coriander leaves, turmeric powder, red chili powder (if using), hing, and salt. Mix well.
   • In a separate small bowl, whisk the 4 eggs until lightly frothy.
   • Pour the whisked eggs into the dal mixture and stir until everything is fully incorporated. The batter should now have a thick but pourable consistency, similar to a pancake batter.
   • Let the batter rest for 10 minutes for the flavors to meld.
4. 4

   Cook the Cheelas

   • Heat a non-stick tawa or skillet over medium heat. Test if it's ready by sprinkling a few drops of water; they should sizzle and evaporate immediately.
   • Lightly grease the tawa with about 1/4 teaspoon of oil.
   • Pour a ladleful of batter (about 1/3 cup) onto the center of the hot tawa.
   • Using the back of the ladle, gently spread the batter in a circular motion to form a 6-7 inch round pancake.
   • Drizzle a little oil around the edges and on top of the cheela.
   • Cook for 2-3 minutes, or until the top surface looks set and the edges begin to lift away from the pan.
   • Carefully flip the cheela using a spatula and cook the other side for another 1-2 minutes until golden-brown spots appear.
   • Repeat the process with the remaining batter, greasing the pan lightly for each cheela. This recipe should yield about 8 cheelas.
5. 5

   Serve

   • Fold the cooked cheela in half and transfer to a serving plate.
   • Serve immediately while hot with green chutney, tomato ketchup, or a side of plain yogurt.