Dal Cheela Wrap with Paneer Bhurji
This recipe combines the goodness of Dal Cheela, a protein-rich lentil pancake, with Paneer Bhurji, a flavorful cottage cheese scramble, all wrapped up in a delicious and wholesome wrap. It's a balanced meal that provides protein, fiber, and essential nutrients. However, individuals with a dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
147 kcal
Protein
7 g
Carbs
16 g
Fat
6 g
Fiber
3 g
Ingredients
Yellow Moong Dal (Raw)
0.5 small cup (50g)
Turmeric powder
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Cumin Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Olive Oil
2 tsp (10g)
Paneer Homemade (Toned milk)
0.5 crumbled, cup (100g)
Chopped Tomato
0.5 small cup (50g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
2 tsp (4g)
Instructions
Preparation
-Wash and soak moong dal overnight.
Cooking Steps
Drain the soaked moong dal and grind it into a smooth paste with water. Add salt, turmeric powder, red chili powder, cumin powder and mix well.
Heat a non-stick pan over medium heat and brush it with oil. Pour a ladleful of the moong dal batter onto the pan and spread it evenly to make a thin pancake. Cook for 1-2 minutes on each side until golden brown. Set aside.
To make the paneer bhurji, heat oil in a pan over medium heat. Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add chopped tomatoes, green chili, and salt. Cook for 2-3 minutes until the tomatoes soften and turn mushy.
Add turmeric powder, red chili powder, cumin powder. Mix well.
Add crumbled paneer to the pan. Mix well and cook for 2-3 minutes.
To assemble the wrap, place a cheela on a plate. Top it with half of the paneer bhurji and make a wrap.
Serve It.