Healthy Sprouted Moong and Methi Cheela – Protein-Packed Indian Breakfast

Sprouted Moong and Methi Cheela Recipe – A Healthy Breakfast

If you’re looking for a wholesome and nutritious breakfast option that’s both easy to make and incredibly tasty, look no further than this Sprouted Moong and Methi Cheela. A classic North Indian breakfast dish, this cheela combines the goodness of sprouted moong (green gram) with fenugreek leaves (methi), giving you a protein-packed, fiber-rich start to your day. This dish is not only delicious but also diabetic-friendly, making it a perfect choice for anyone mindful of their health.

Ingredients:

Preparation Time:

• Prep Time: 280 minutes (mostly soaking and sprouting time)
• Cook Time: 10 minutes
• Total Time: 290 minutes (includes soaking and sprouting)

Servings: 4

Cuisine: North Indian

Course: Breakfast

Diet: Diabetic Friendly

Instructions:

Step 1: Prepare the Sprouts

• Start by ensuring your green moong sprouts are ready. You can either buy pre-sprouted moong beans from the store or make them at home. To sprout moong beans at home, soak them overnight and leave them covered for 1-2 days until they sprout.

Step 2: Soak the Urad Dal

• Soak the white urad dal for 4 hours. Drain the dal before using it in the recipe. This soaking helps soften the dal, making it easier to grind.

Step 3: Make the Batter

• In a mixer jar, combine the sprouted moong, soaked urad dal, green chillies, fennel seeds, and ginger. Add a little water and grind everything into a smooth paste.
• Transfer the mixture into a mixing bowl.
• Add finely chopped methi leaves, salt, and turmeric powder to the paste. Mix everything well. Adjust the salt and spice levels according to your preference.
• The consistency of the batter should resemble that of a dosa or pancake batter, thick enough to coat the back of a spoon.

Step 4: Cooking the Cheela

• Preheat a skillet or tawa on medium heat.
• Once heated, pour a ladleful of the batter onto the skillet and spread it in a circular motion, forming a thin cheela.
• Drizzle a little sunflower oil around the edges of the cheela.
• Cook for 2-3 minutes until the top no longer looks raw and the edges start to turn golden brown.
• Flip the cheela and cook the other side for another 30 seconds to a minute.
• Once done, remove from the skillet and transfer to a plate.

Step 5: Serve

• Continue cooking the rest of the cheelas with the remaining batter.
• Serve the Sprouted Moong and Methi Cheela hot with a side of dhaniya pudina chutney (coriander and mint chutney), some fresh fruits, and a steaming cup of Gulkand Chai (rose-flavored tea) for the perfect Sunday breakfast.

Nutritional Information (per serving):

Tips:

• Customizing the Batter: You can also add other vegetables like grated carrots or spinach to the batter to enhance the flavor and nutrition.
• Serving Suggestions: These cheelas can be enjoyed with a variety of chutneys like tamarind or coconut chutney for added flavor.
• Storage: The batter can be stored in the refrigerator for up to 2 days, allowing you to prepare this dish in advance for a quick breakfast option.

Why This Recipe is Perfect for You:

• Protein-Rich: Sprouted moong and urad dal provide a healthy dose of plant-based protein, which helps keep you full and energized throughout the day.
• Diabetic-Friendly: This dish is low in glycemic index and rich in fiber, which helps regulate blood sugar levels.
• Nutrient-Dense: Fenugreek leaves (methi) are packed with iron, vitamins, and minerals, making this a wholesome breakfast option for overall health.

Enjoy the delightful taste of Sprouted Moong and Methi Cheela, a healthy and fulfilling way to kick-start your morning!