Cheela Champions! Moong Dal Magic for Every Meal!

Namaste, doston! And a warm Sat Sri Akal to all my Punjabi food lovers! Chef Curry Do-Pyaza here, ready to whisk you away on another flavourful adventure. Today, we’re diving headfirst into the delicious world of Moong Dal Cheela!

This savoury pancake is a staple in many Indian homes, especially in North India. It’s a dish that whispers “comfort” with every bite. It’s a common sight during festive occasions like Holi and Diwali, where families gather for joyful feasts. It is also a popular breakfast item in many Indian households. You can find it being made in many homes during the cool, breezy months of autumn and winter. It’s a simple yet satisfying way to warm up your soul.

Now, a little itihas (history) for you. The origins of Moong Dal Cheela are a bit hazy, like the steam rising from a hot cup of chai. But, it’s believed to have originated in the northern parts of India, where moong dal is a readily available and beloved lentil. Over time, this humble dish has evolved, with each family adding their own special touch.

So, are you ready to learn how to make this incredibly versatile and yummy dish? Let’s get cooking!

Preparation Time: 15 minutes (plus soaking time)
Cooking Time: 20 minutes

Ingredients – The Stars of Our Show:

1 cup Moong Dal (Yellow Split Lentils)
1/2 inch Adrak (Ginger), peeled and roughly chopped
1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice preference)
1/4 cup Hara Dhaniya (Fresh Coriander Leaves), finely chopped
1/2 teaspoon Jeera (Cumin Seeds)
Namak (Salt) to taste
Tel (Oil) or Ghee (Clarified Butter) for cooking

Let’s Get Cooking – Step-by-Step:

Soak It Up: Wash the moong dal thoroughly. Soak it in enough water for at least 2-3 hours, or even overnight. This makes the dal soft and easy to grind.
Grind to Glory: Drain the soaked dal and add it to a blender. Add the ginger and green chillies. Add a little water (about 1/4 cup) to help with the grinding. Blend until you get a smooth, beautiful batter. The consistency should be like a thick pancake batter.
Spice It Right: Pour the batter into a bowl. Add the chopped coriander leaves, cumin seeds, and salt. Mix everything well. Give it a taste and adjust the salt if needed. Remember, a little extra namak can make a world of difference!
Heat and Grease: Heat a flat tawa (griddle) or non-stick pan over medium heat. Once it’s hot, grease it lightly with oil or ghee.
Pour and Spread: Pour a ladleful of batter onto the hot tawa. Gently spread it into a thin, round pancake. Don’t make it too thin, or it will break easily.
Cook to Perfection: Drizzle a little oil or ghee around the edges of the cheela. Cook for 2-3 minutes, or until the bottom turns golden brown.
Flip and Repeat: Carefully flip the cheela and cook the other side for another 2-3 minutes, until it’s golden brown and cooked through.
Serve with Love: Remove the cheela from the tawa and serve hot.

Chef’s Tips for Cheela Champions:

Soaking is Key: Don’t skip the soaking step! It makes the cheela softer and easier to digest.
Batter Consistency: The batter should be smooth and pourable. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of besan (gram flour) or rice flour.
Spice it Up: Feel free to add other spices to the batter, like turmeric powder, red chilli powder, or asafoetida (hing).
Vegetable Power: Add finely chopped vegetables like onions, tomatoes, capsicum, or spinach to the batter for extra flavour and nutrition.
Crispy or Soft: Cook the cheela for longer if you want it to be crispy. Cook for a shorter time if you prefer it soft.

Cheela – Your Way!

Gas Stove/Induction Stove: The traditional way! Follow the instructions above using a tawa or non-stick pan.
Oven: You can bake cheela in the oven! Pour the batter onto a greased baking sheet and bake at 350°F (175°C) for 15-20 minutes, or until golden brown.
Air Fryer: Air frying cheela is a quick and easy option. Spray the air fryer basket with oil, pour in a thin layer of batter, and cook at 350°F (175°C) for 8-10 minutes, flipping halfway through.
Microwave: While not ideal, you can microwave cheela in a pinch. Pour the batter into a microwave-safe dish and microwave for 2-3 minutes, or until cooked through. The texture will be a bit different, though.

Nutritional Nuggets:

Moong dal is a powerhouse of protein and fibre. It’s also a good source of vitamins and minerals. Cheela is a healthy and satisfying meal that will keep you feeling full and energized.

Serving Suggestions – Make it a Feast!

Coconut Chutney: The classic pairing!
Mint-Coriander Chutney: A refreshing and flavorful option.
Tomato Ketchup: For the kids (and the young at heart!).
Plain Yogurt (Dahi): A cooling and creamy accompaniment.
Pickle (Achaar): For a tangy and spicy kick.

Time to Get Cooking!

So, there you have it! The secrets to making the perfect Moong Dal Cheela. I urge you to try this recipe at home. It’s a simple, delicious, and healthy way to enjoy the goodness of moong dal. Share this recipe with your friends and family and spread the joy of home-cooked Indian food!

Happy cooking, and khana khao, maze karo! (Eat food, enjoy life!)

Your friend in the kitchen,

Chef Curry Do-Pyaza