Moong Dal Cheela

Ingredients

• 1 cup yellow moong dal ((split yellow lentils))
• 1 inch ginger
• 1 green chili
• 1 teaspoon cumin seeds
• 1/4 cup onion (finely chopped)
• 2 tablespoon coriander leaves (finely chopped)
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder (optional)
• salt (to taste)
• 1/2 cup water (or as needed)
• oil (for cooking chillas)

Instructions

1. 1

   Rinse the moong dal 2-3 times in water and soak it in water for at least 3 hours or overnight.

2. 2

   Drain all the water. Add the soaked dal to a blender jar, along with ginger, green chilies, cumin seeds, and water, and blend till you get a smooth batter.

3. 3

   Transfer the batter to a mixing bowl. Add chopped onions, coriander leaves, turmeric powder, red chili powder, and salt. Mix everything well. If the batter is too thick, add a little more water to adjust the consistency. Let the batter for five minutes.

4. 4

   Heat a seasoned iron tawa or non-stick pan over medium heat. Spread a few drops of oil into the skillet.

5. 5

   Once the skillet is hot, pour a ladleful of chilla batter in the center and quickly spread it evenly in a circular motion to form a thin and round cheela. Drizzle some oil (or ghee) around the edges of the chilla.

6. 6

   Cook the chilla for about 1-2 minutes or until the base turns light golden and crispy. Flip it using a spatula and cook the other side until you see golden spots.

7. 7

   Serve hot or warm with chutney of your choice or pickle and masala tea.