Last night, I had soaked moong dal (split green gram) for making Cheela for breakfast. Today, when I was getting ready with all the ingredients for making cheela, I suddenly remembered that I have palak (spinach) growing in my kitchen garden, ready to be harvested. So, I decided to added spinach in the cheela today, thus increasing the nutritive value of the humble cheela.
Spinach (Palak)and Green gram (moong) are both rich in nutrients. Palak and moong make a good combination when it comes to paratha, sabzi, cheela etc. I have already shared the recipe of Moong Palak Paratha in this blog. Let’s have a look at the recipe of Moong Palak Cheela.
1 cup moong dal, without skin (split green gram)
2 green chillies (hari mirch)
1 tsp chopped ginger (adrak)
1 cup chopped spinach (palak)
½ cup chopped fresh coriander leaves (dhaniya)
1 onion, finely chopped (pyaaz)
1 tsp cumin seeds (jeera)
½ tsp turmeric powder (haldi)
1 tsp red chilli powder (laal mirch powder)
1 tsp cumin coriander powder (dhaniya jeera powder)
Oil to cook the cheelas
Salt as per taste
- Wash and soak moong dal in water for 4 to 5 hours.
- Strain and grind alongwith chillies, ginger and little water to a fine paste.
- In a mixing bowl, add ground moong dal, chopped spinach, chopped coriander leaves, chopped onions, cumin seeds, red chilli powder, turmeric powder, cumin-coriander powder, salt and mix well.
- Add water as required, to attain a flowing consistency.
- Heat a pan.
- Pour a ladleful of batter and spread it into a circular shape.
- Drizzle little oil around the edges and cook on both the sides.
- Serve hot with mint coriander chutney.
WATCH RECIPE VIDEO