Moong Dal Cheela with Tomato Chutney
Nutrition Snapshot
Serving Size: 🍽 250 gramsValues are approximate — shown for awareness, not tracking. Actual nutrition can vary with ingredient brands, portion size, and cooking style.
Tap each ingredient to check it off as you prep.
🧺 Prep Phase
- 1 cup moong dal (split green gram)
- 1.5 cups water
- 1 inch piece ginger (grated)
- 1 green chili (finely chopped)
- 1 tsp cumin seeds
- to taste salt
- for cooking oil
- 1 tomato (finely chopped)
- 2 tbsp coriander leaves (chopped)
- 1 tsp lemon juice
👣 Cooking Steps
Take it step by step. No rush.
- 1
Soak the moong dal in water for 2-3 hours, then drain.
- 2
Blend the soaked dal with ginger, green chili, and water to make a smooth batter.
- 3
Add cumin seeds and salt to the batter and mix well.
- 4
Heat a non-stick pan and lightly grease it with oil.
- 5
Pour a ladleful of batter onto the pan and spread it into a thin circle.
- 6
Cook on medium heat until the edges lift and the bottom is golden brown, then flip and cook the other side.
- 7
Repeat with the remaining batter.
- 8
For the chutney, mix chopped tomatoes, coriander leaves, and lemon juice in a bowl. Add salt to taste.
- 9
Serve the cheelas hot with tomato chutney.
This recipe balances familiar Indian ingredients with steady energy release. Moderate protein supports muscle repair, while complex carbohydrates provide sustained fuel.
Designed to feel satisfying today — and repeatable tomorrow.
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