Moong Dal Cheela with Egg with Imli Chutney

Instructions

1. 1

   Soak the Dal

   • Rinse the yellow moong dal under cool running water until the water runs clear.
   • Place the rinsed dal in a large bowl and cover with at least 3 cups of water. Let it soak for a minimum of 4 hours, or up to 6 hours. Soaking softens the dal, making it easy to grind into a smooth batter.
2. 2

   Prepare the Cheela Batter

   • Drain all the water from the soaked dal completely.
   • Transfer the dal to a high-speed blender. Add the chopped ginger and green chilies.
   • Blend to a smooth, fine paste. Add water gradually, about 1/4 cup at a time, until you achieve a pourable consistency similar to pancake or dosa batter. It should not be too thick or too watery.
3. 3

   Season the Batter

   • Pour the batter into a large mixing bowl.
   • Add the finely chopped onion, tomato, coriander leaves, turmeric powder, hing (asafoetida), and salt.
   • Stir everything together until all the ingredients are well incorporated. Let the batter rest for 5 minutes.
4. 4

   Cook the Cheela with Egg

   • Heat a non-stick tawa or skillet over medium heat. Once hot, lightly grease it with about 1/2 teaspoon of oil.
   • Pour a ladleful of batter (about 1/3 cup) onto the center of the tawa. Working quickly, spread it outwards in a circular motion to form a thin, even pancake of about 6-7 inches in diameter.
   • Immediately crack one egg directly onto the center of the spreading batter.
   • Using the back of a spoon or a fork, gently break the yolk and spread the egg evenly over the entire surface of the cheela.
   • Drizzle about 1/2 teaspoon of oil around the edges of the cheela. Cook for 2-3 minutes, or until the base is golden brown and the edges start to lift from the pan.
   • Carefully slide a spatula underneath and flip the cheela. Cook the other side for 1-2 minutes until the egg is fully cooked and has light golden-brown spots.
   • Fold the cheela in half and transfer to a serving plate.
5. 5

   Serve

   • Repeat the process with the remaining batter and eggs, greasing the pan lightly before each cheela.
   • Serve the Moong Dal Cheela with Egg hot, accompanied by green chutney, tamarind chutney, or a simple tomato ketchup.