Moong Dal Palak Cheela Recipe (Yellow Lentil and Spinach Crepes)
Description:
Start your day the healthy way with this protein-packed, vitamin-rich Moong Dal Palak Cheela! A perfect North Indian breakfast option, these savory yellow lentil and spinach crepes are not only delicious but also highly nutritious. Made from split yellow moong dal (lentils) and spinach, they are loaded with essential nutrients like protein, iron, and fiber to fuel your body for the day ahead. This dish is so versatile that it works as a quick brunch, a light lunch, or even a satisfying dinner. It’s an excellent way to sneak in vegetables for kids or toddlers—especially when they are picky eaters. Adjust the spiciness to your preference, making it suitable for all ages. Enjoy it with a tangy chutney or as a side to any meal!
Cuisine:
Indian
Course:
North Indian Breakfast
Diet:
High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 250 grams |
| Curd (Dahi/Yogurt), whisked | 1/2 cup |
| Spinach Leaves (Palak), chopped | 50 grams |
| Onion, finely chopped | 1 |
| Coriander (Dhania) Leaves, chopped | A bunch |
| Green Chillies, finely chopped | 2 |
| Ginger, grated | 1-inch piece |
| Cumin seeds (Jeera) | 3/4 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 3/4 teaspoon |
| Lemon juice | 2 teaspoons |
| Salt | To taste |
| Oil | As needed for cooking |
Preparation Time:
| Time |
|---|
| 20 minutes |
Cooking Time:
| Time |
|---|
| 30 minutes |
Instructions:
-
Soaking the Moong Dal:
Begin by cleaning and washing the yellow moong dal thoroughly. Soak it in water for 4 to 5 hours to soften the lentils. Once soaked, drain the water and reserve it. -
Making the Batter:
In a blender, add the soaked moong dal and grind it into a smooth batter. Add water little by little to achieve a thick yet pourable consistency. Ensure the batter isn’t too runny but smooth enough to spread out on the pan. -
Preparing the Cheela Batter:
Transfer the ground batter into a large mixing bowl. Add the finely chopped spinach leaves, onion, coriander leaves, green chilies, and grated ginger. Then, stir in the cumin seeds, turmeric powder, red chili powder, lemon juice, and salt. Mix well until everything is evenly combined. Adjust salt and spice levels according to your taste preferences. -
Cooking the Cheela:
Heat a non-stick skillet or tawa on medium heat. Once hot, lightly grease it with a little oil. Pour a ladleful of the batter onto the skillet and spread it gently to form a thin, even crepe. Drizzle a small amount of oil around the edges and center of the cheela. -
Flipping the Cheela:
Let the cheela cook for 2 to 3 minutes, or until the base turns golden brown and crisp. You’ll notice the edges lifting up, which means it’s ready to flip. Use a spatula to carefully flip the cheela and cook the other side for another 2 to 3 minutes, until it turns golden and crispy as well. -
Serving the Cheela:
Once both sides are cooked, remove the cheela from the pan and set aside. Repeat the process for the remaining batter. -
Serving Suggestions:
Serve the Moong Dal Palak Cheela hot with a side of Sweet and Spicy Tomato Chutney or your favorite dipping sauce. This makes for a hearty breakfast, a satisfying evening snack, or a light dinner. You can also enjoy it as a filling meal, paired with some yogurt or pickles.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 9g |
| Carbohydrates | 20g |
| Fiber | 4g |
| Fat | 5g |
| Iron | 1.8mg |
| Vitamin A | 120 IU |
| Vitamin C | 15mg |
Moong Dal Palak Cheela is a nutritious, filling, and flavor-packed dish that’s easy to prepare and can be customized according to your preference. The combination of lentils and spinach is not only delicious but provides a wholesome meal for the whole family. Whether you enjoy it in the morning or any other time of the day, this cheela is bound to become a family favorite.
