Loading...
Savory, protein-packed pancakes made from yellow moong dal and filled with colorful, crunchy vegetables. This wholesome North Indian breakfast is naturally gluten-free and comes together quickly once the batter is ready. Perfect with a side of mint chutney!
Soak and Grind the Dal
Prepare the Cheela Batter
Cook the Cheelas
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
Savory, protein-packed pancakes made from yellow moong dal and filled with colorful, crunchy vegetables. This wholesome North Indian breakfast is naturally gluten-free and comes together quickly once the batter is ready. Perfect with a side of mint chutney!
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 298.04 calories per serving with 13.39g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Serve Hot
Add 1/2 cup of crumbled paneer (Indian cottage cheese) or crumbled tofu to the vegetable mixture for a more filling and protein-rich cheela.
Mix in 1/2 cup of finely chopped spinach (palak) or fenugreek leaves (methi) into the batter for added iron and nutrients.
For extra fiber, blend 1/4 cup of rolled oats into a powder and add it to the moong dal batter.
Add a tempering (tadka) of 1/2 tsp mustard seeds, 1/2 tsp urad dal, and a few curry leaves to the batter for a different flavor profile.
Moong dal is an excellent source of vegetarian protein, which is crucial for muscle repair, building tissues, and maintaining overall body function.
The combination of lentils and a variety of vegetables provides a high amount of dietary fiber. Fiber aids in smooth digestion, promotes a feeling of fullness, and helps in managing blood sugar levels.
Being low in calories and high in protein and fiber, Moong Dal Cheela keeps you full for longer, reducing unnecessary snacking and helping you manage your weight effectively.
Moong dal is known to have properties that help lower bad cholesterol levels. This dish is low in saturated fat and rich in potassium, making it beneficial for maintaining a healthy heart and blood pressure.
A serving of two Moong Dal Cheelas contains approximately 300-320 calories, depending on the amount of oil used. It's a balanced meal with protein, carbs, and fiber.
Yes, it is very healthy. Moong dal is a great source of plant-based protein and dietary fiber. The addition of various vegetables makes it rich in vitamins and minerals. It's a light, nutritious, and easily digestible meal.
Yes, you can prepare the batter (without adding vegetables and salt) and store it in an airtight container in the refrigerator for up to 2 days. Add the chopped vegetables and salt just before you plan to make the cheelas.
This usually happens for two reasons: the batter is too thin, or the pan is not hot enough. Ensure your batter has a pourable, pancake-like consistency. Also, make sure your tawa is heated to a stable medium temperature before pouring the batter.
Yes, this recipe is naturally gluten-free as it is made from lentils and vegetables. However, make sure your asafoetida (hing) is gluten-free, as some commercial varieties contain wheat flour.
Moong Dal Cheela is traditionally served with green chutney (mint-coriander), tamarind chutney, or tomato ketchup. It also pairs well with a side of plain yogurt or Indian pickle (achaar).