The Indian crepe Palak Moong Dal Cheela is made from split yellow moong dal and fresh spinach. It is both healthy and tasty. It's a healthy choice for breakfast or a snack because it's full of protein and tastes great.
Ingredients: 1 cup split yellow moong dal skinned and split mung beans. 2 cups fresh spinach leaves palak, washed and chopped. 1 green chili, chopped. 1/2 inch piece of ginger, grated. A pinch of asafoetida hing. 1/2 teaspoon cumin seeds jeera. Salt, to taste. Oil, for cooking.
Instructions: Soak the moong dal in enough water for four to five hours or overnight. Add the dal that has been soaked to a blender with chopped spinach, green chili, grated ginger, asafoetida, cumin seeds, and salt. Blend until smooth. If you need to, add a little water to get the batter to the right consistency as you blend it. It should be thick, but easy to pour. Put a nonstick skillet or tava over medium-low heat and lightly oil it. Put a small amount of the batter on the pan and spread it out gently to make a thin circle. Add some oil to the edges of the cheela and cook it until the bottom is golden brown and crispy. The cheela should be cooked on both sides until it is crisp and fully cooked. Do it again with the rest of the batter, adding oil for each cheela as needed. Palak moong dal cheela should be served hot with yogurt or chutney.
Prep Time: 15 minutes
Cook Time: 20 minutes
Springfield Area Food Shelf
