Moong Daal Ka Cheela - Indian Bean Pancakes Recipe

Name: Moong Daal Ka Cheela - Savory Moong Bean Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 2 cups split moong lentils without skin - see link below for a picture of Moong; 2 dry red chilies; 1 teaspoon cumin seeds; 1/4 teaspoon asafetida powder; 2-inch piece of ginger, finely grated; 2 finely chopped green chillies (optional); 1/2 cup finely chopped fresh coriander; Salt to taste; Vegetable, canola or sunflower oil (for frying)

Prep: 45 mins

Cook: 45 mins

Total: 90 mins

Servings: 4 servings

Yield: 8 pancakes

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This is a great breakfast food or even perfect as an accompaniment to any gravy-based dish. Writing this recipe brings back happy memories of my Grandfather (who was a great cook and one of my best friends) making cheela for me. Happy days! The recipe involves soaking the Moong overnight so factor that into your preparation time.

2 cups split moong lentils without skin
2 dried red chiles
1 teaspoon cumin seeds
1/4 teaspoon asafoetida powder
1 (2-inch piece) fresh ginger, finely grated
2 green chiles, finely chopped, optional
1/2 cup finely chopped fresh coriander
Salt, to taste
Vegetable oil, canola oil, or sunflower oil, for frying

Thoroughly wash the Moong under running water. Put it into a large bowl and add the dry red chiles, cumin seeds and asafoetida powder. Mix well and add enough warm water to cover the Moong fully. Leave overnight to soak.
The next morning, drain the water away, grind the moong and spices you soaked with it, in a food processor to get a fine paste. Add water only as required to get the consistency of pancake batter—thick but "pour-able." Add the grated ginger, chopped coriander, and salt to taste, and mix well.
Heat a griddle or heavy-bottomed pan on medium heat. When hot, add a few drops of cooking oil to it and swirl to coat all sides of the pan. Now pour a ladle full of batter onto the pan and lightly use the ladle to spread the batter into a circular shape from the center outwards. Make a circle of diameter roughly 6 inches. Cook for 1 minute.
Drizzle with a little oil and lift the edges of the cheela to allow oil to go under it. Flip now and cook until the other side is golden too.
Remove from pan and serve immediately with chutneys of your choice. I love it with it with Mint-Coriander Chutney. You can also fill cheelas with fresh grated paneer.

Nutrition Facts (per serving)
188	Calories
8g	Fat
22g	Carbs
8g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	188
% Daily Value*
Total Fat 8g	10%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 380mg	17%
Total Carbohydrate 22g	8%
Dietary Fiber 9g	30%
Total Sugars 3g
Protein 8g
Vitamin C 3mg	14%
Calcium 30mg	2%
Iron 2mg	11%
Potassium 428mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.