Moong Dal Palak Cheela Recipe (Yellow Lentil And Spinach Crepes)
Delightfully light, high in protein, and bursting with the earthy flavors of lentils and fresh spinach, Moong Dal Palak Cheelas make for a fantastic start to your day or a nutritious snack. These golden, thin crepes are a wholesome addition to any breakfast spread, North Indian meal, or even a simple weeknight dinner.
Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course | Diet |
|---|---|---|---|---|---|---|
| 20 minutes | 30 minutes | 50 minutes | 4 servings | Indian | North Indian Breakfast | High Protein Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 250 grams |
| Curd (Dahi / Yogurt) (whisked) | 1/2 cup |
| Spinach Leaves (Palak), finely chopped | 50 grams |
| Onion, finely chopped | 1 |
| Coriander (Dhania) Leaves | 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 |
| Sunflower Oil | As needed for cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 12g |
| Carbohydrates | 35g |
| Fat | 4g |
| Fiber | 5g |
| Iron | 2mg |
| Vitamin C | 25mg |
| Calcium | 70mg |
Note: Nutritional values are approximate and can vary depending on ingredients used.
Instructions
-
Prep the Lentils
Begin by thoroughly rinsing the yellow moong dal in water, then soak it in enough water for 4 to 5 hours. This helps soften the lentils, making them easier to grind and improving the texture of the cheela batter. -
Make the Batter
After soaking, drain the moong dal and transfer it to a blender. Add a little water at a time and blend until you achieve a smooth, thick batter that has a pouring consistency. Aim for a texture that is not too runny, as this will ensure the cheelas hold together well. -
Mix Ingredients
Transfer the cheela batter to a large mixing bowl. Add the whisked curd, finely chopped spinach, onion, coriander leaves, green chillies, grated ginger, cumin seeds, turmeric powder, red chilli powder, lemon juice, and salt. Mix well to ensure all ingredients are well incorporated. Adjust salt according to taste. -
Prepare the Skillet
Heat a skillet or non-stick pan over medium heat. Add a few drops of oil and spread it evenly across the surface to prevent the cheelas from sticking. -
Cook the Cheelas
Pour a ladleful of batter onto the skillet and gently spread it in a circular motion to form a thin crepe. Drizzle a little oil around the edges and the center to ensure even cooking. -
Flip and Finish
Allow the cheela to cook until the edges start to turn golden brown, and the top of the cheela appears dry. Gently flip and cook on the other side until both sides are cooked and golden. Once done, remove from the pan and set aside. Repeat with the remaining batter. -
Serve
Serve your Moong Dal Palak Cheelas hot, paired with a side of Sweet and Spicy Tomato Chutney or any dip of your choice. These nutritious crepes make for a delightful breakfast, snack, or a light meal any time of day!
Enjoy these high-protein, fiber-packed cheelas as part of your balanced diet. The combination of spinach and lentils provides essential nutrients, while the spices add an irresistible Indian flavor. Happy cooking, and relish every bite of these deliciously wholesome crepes!
