Moong Dal Palak Cheela: A High-Protein Indian Breakfast Delight
In the vibrant realm of Indian cuisine, few dishes epitomize wholesome nutrition and delightful flavors quite like Moong Dal Palak Cheela. This delectable dish, a savory pancake made from yellow moong dal and fresh spinach, is not only a visual treat but also a powerhouse of protein and essential nutrients, making it an ideal choice for breakfast or a light meal. With a preparation time of just 20 minutes and a cooking time of 30 minutes, you can indulge in this nourishing delicacy that serves up to four people.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal | 250 grams |
| Curd (Yogurt) | 1/2 cup |
| Fresh Spinach | 50 grams, finely chopped |
| Onion | 1, finely chopped |
| Fresh Coriander | A little, chopped |
| Green Chillies | 2, finely chopped |
| Ginger | 1 inch, grated |
| Cumin Seeds | 3/4 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Red Chili Powder | 3/4 teaspoon |
| Lemon Juice | 2 teaspoons |
| Salt | To taste |
| Oil | For greasing and frying |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | Approx. 12g |
| Carbohydrates | Approx. 28g |
| Fats | Approx. 5g |
| Fiber | Approx. 4g |
| Iron | Approx. 2.5mg |
| Calcium | Approx. 100mg |
Preparation Instructions
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Prepare the Moong Dal: Begin by thoroughly washing the yellow moong dal under running water to remove any impurities. After rinsing, soak the dal in enough water for about 4 to 5 hours. This soaking process not only softens the lentils but also aids in digestion.
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Make the Batter: Once the soaking time is complete, drain the water from the moong dal and transfer it to a mixer grinder. Add a little water to facilitate grinding and blend until you achieve a smooth batter. The consistency should be similar to that of pancake batter—neither too thick nor too runny.
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Mix the Ingredients: In a large mixing bowl, combine the freshly prepared dal batter with salt, whipped curd, finely chopped spinach, chopped onion, coriander, green chillies, grated ginger, cumin seeds, turmeric powder, red chili powder, and lemon juice. Stir the mixture thoroughly until all the ingredients are well combined.
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Cook the Cheela: Heat a non-stick tava (griddle) or skillet over medium heat and grease it lightly with oil. Once hot, pour a ladleful of the batter onto the tava and spread it gently to form a round shape, about the size of a small plate. Drizzle a little oil around the edges to enhance crispiness.
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Flip and Serve: Allow the cheela to cook for about 2-3 minutes or until the underside turns golden brown. Carefully flip the cheela using a spatula and cook the other side for another 2-3 minutes, ensuring it is well-cooked and slightly crispy. Once cooked, transfer it to a serving plate.
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Enjoy Your Cheela: Serve the Moong Dal Palak Cheela hot with a side of fresh coriander-mint chutney and a steaming cup of masala chai for a delightful breakfast experience.
Conclusion
Moong Dal Palak Cheela is more than just a breakfast dish; it is a celebration of flavors and nutrition that reflects the heart of Indian culinary traditions. Packed with the goodness of moong dal and the vibrant taste of spinach, this cheela not only delights the palate but also nourishes the body. Whether you’re a seasoned cook or a beginner, this simple yet satisfying recipe will undoubtedly become a staple in your kitchen. Enjoy the wholesome goodness of Moong Dal Palak Cheela and savor the taste of health in every bite!
