Moong Daal Cheela (Moong Lentil Crepe)
A delicious breakfast rich in protein and fiber
- 2 cups Moong Daal, split, un-skinned (Moong/Mung Lentil)
- 1 teaspoon Salt
- 2 teaspoons Dhaniya Powder (Coriander)
- 1 pinch Heeng (Asafetida)
- 1/2 cup (optional) Chopped Spinach
Clean and soak the daal overnight.
Gently stir the soaked daal with your fingers to remove the loose skin.
Tilt the pot and slowly drain the skins. It is normal for some skin to be left on the daal.
Use your hand or a strainer to catch any daal that floats away with the skins.
Once drained, the daal should look mostly off-white, with some skins still left in between.
Grind the daal in a blender to make batter.
If it is too hard to blend, add a little water at a time to make the mixture thinner.
Add any green leafy vegetable, such as spinach, cilantro, or mint, to the batter.
Add salt, heeng, and dhaniya powder and mix well.
Heat a pan on medium heat and spread ghee or oil.
Add a spoonful of daal batter and spread it evenly using a large spoon or spatula.
Add ghee around the edges to keep it from sticking.
Use a spatula or flipper to carefully flip the cheela.
Cook well on both sides, until light golden brown.
Serve hot with mint-cilantro chutney, tamrind-mango chutney, yogurt, or ketchup.
Store unused batter in the fridge for up to 1 day.
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