Moong Dal Cheela

Enjoy a light and nutritious moong dal cheela made from freshly ground moong dal batter, spiced and served with refreshing chutney.

25 min 4 servings Easy Vegetarian Indian Gujarati

Ingredients

Check off items as you gather them

1 cup moong dal (split yellow mung beans, soaked for 3–4 hours or overnight)
1 green chili (finely chopped; adjust according to taste)
1-inch piece of ginger (grated)
1 tsp cumin seeds
1/4 tsp turmeric powder
2 tbsp fresh coriander leaves (chopped)
A pinch of asafoetida (hing)
Salt (to taste)
Water (start with about 3 tbsp and add more as needed to achieve a spoon-dropping consistency)
Oil (for cooking)

Optional add-ins:

Follow step-by-step instructions

Soak the Dal
- Rinse 1 cup of moong dal and soak it in water for at least 3–4 hours (or overnight for a softer texture).
Drain and Blend
- Drain the water and add the soaked dal to a blender.
- Add 1 green chili (finely chopped) and a small piece of ginger.
- Blend until you get a smooth, lump-free batter, adding water gradually to achieve the right spoon-dropping consistency.
Season the Batter
- Transfer the batter into a bowl.
- Stir in ¼ tsp turmeric, salt (to taste), a pinch of cumin seeds (if using), and chopped coriander leaves.
- Whisk well to mix and incorporate a bit of air for a lighter texture.
Optional Veggie Additions
- For extra flavor and nutrition, add finely chopped onions, tomatoes, bell peppers, or even grated carrots into the batter.
Preheat the Pan
- Heat a non-stick or cast-iron pan over medium heat.
- Lightly grease the pan with a few drops of oil.
Cook the Cheela
- Pour a ladleful of the batter onto the hot pan, spreading it gently into a thin, even layer.
- Drizzle a small amount of oil around the edges for crispiness.
Flip and Finish Cooking
- Allow the cheela to cook until the bottom is golden brown.
- Carefully flip it over and cook the other side until it’s also golden and crisp.
Serve Hot
- Transfer the cheela to a plate and serve immediately.
- Enjoy with accompaniments like green mint chutney, tomato chutney, or plain yogurt.