Dal Cheela
Dal Cheela is a traditional Indian breakfast item made with lentils and spices. This savory pancake is gluten-free, vegetarian, and is a great source of protein and fiber, thanks to the lentils. This recipe is perfect for those who are looking for a healthy and filling breakfast option. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
68 kcal
Protein
3 g
Carbs
10 g
Fat
2 g
Fiber
3 g
Ingredients
Turmeric powder
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Asafoetida
0.5 pinch (0.25g)
Common salt
0.5 tsp (2.5g)
Chopped Onion
0.5 small cup (50g)
Green Bell pepper (chopped)
0.25 cup, chopped (20g)
Olive Oil
1 tsp (5g)
Carom(Ajwain) Seeds
0.25 tsp (0.5g)
Plain Water
30 ml (30g)
Grated Ginger
0.25 tsp (2.5g)
Red chilli Powder
0.25 tsp (1.25g)
Chopped Green Chilli
1 tsp (2g)
Yellow Moong Dal (Raw)
0.25 cup (50g)
Instructions
Cooking Steps
Wash and soak the yellow moong dal in water for 4-5 hours or overnight.
Drain the water and rinse the soaked dal. Add the dal to a blender or food processor along with green chili, ginger, and a little water. Blend to make a smooth batter.
Transfer the batter to a mixing bowl. Add chopped onions, green bell pepper, salt, turmeric powder, red chili powder, and ajwain. Mix well.
Add water to the batter to adjust the consistency. The batter should be pourable, similar to pancake batter.
Heat a non-stick pan over medium heat. Grease it with a few drops of oil.
Pour a ladleful of batter onto the pan and spread it evenly in a circular motion.
Cook the cheela for 2-3 minutes on one side until it turns golden brown. Flip it over and cook for another 1-2 minutes.
Repeat the process with the remaining batter.
Serve the dal cheela hot.