Moong Dal Cheela with Tofu with Tamarind Chutney

Instructions

1. 1

   Prepare the Cheela Batter

   • Rinse the yellow moong dal under running water until the water runs clear. Soak it in 3 cups of water for at least 4 hours, or up to 6 hours.
   • Drain the soaking water completely. Transfer the dal to a high-speed blender.
   • Add the chopped ginger, green chilies, hing, 0.25 tsp turmeric powder, and 0.75 tsp salt to the blender.
   • Add 1/4 cup of water and blend until you get a completely smooth, lump-free batter. Add a tablespoon of water at a time if needed to help it blend.
   • The batter should have a pouring consistency, similar to a crepe or pancake batter—not too thick, not too thin. Transfer to a bowl and set aside.
2. 2

   Prepare the Spiced Tofu Filling

   • Heat 2 tbsp of oil in a non-stick pan over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the finely chopped tomato and cook for another 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy.
   • Stir in 0.25 tsp turmeric powder, red chili powder, coriander powder, and 0.5 tsp salt. Cook the spices for 1 minute until fragrant.
   • Add the crumbled tofu to the pan. Mix gently to coat it with the spice masala. Cook for 3-4 minutes, allowing the tofu to absorb the flavors.
   • Turn off the heat. Stir in the garam masala, chopped coriander leaves, and fresh lemon juice. Mix well and set the filling aside.
3. 3

   Cook and Assemble the Cheelas

   • Heat a non-stick tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • Lightly grease the tawa with a few drops of oil and wipe with a paper towel for an even coating.
   • Pour a ladleful (about 1/4 cup) of the moong dal batter onto the center of the hot tawa.
   • Working quickly, use the back of the ladle to spread the batter in a circular motion, creating a thin, even crepe about 6-7 inches in diameter.
   • Drizzle about 1/2 tsp of oil around the edges and a little on top of the cheela.
   • Cook for 1-2 minutes, or until the top surface appears cooked and the edges begin to lift away from the pan.
   • Carefully flip the cheela and cook the other side for about 1 minute until light golden spots appear.
   • Flip it back over. Place 2-3 tablespoons of the prepared tofu filling onto one half of the cheela.
   • Fold the other half over the filling to create a semi-circle. Press down gently with a spatula and cook for another 30 seconds.
   • Slide the finished cheela onto a serving plate. Repeat the process with the remaining batter and filling.
4. 4

   Serve

   • Serve the hot Moong Dal Cheelas immediately with green coriander chutney, tamarind chutney, or your favorite sauce for a delicious and nutritious meal.