Moong Dal Cheela


    1 cup of moong dal (also known as split green gram, which should ideally be soaked for 5 hours before preparing)
    ½ a tablespoon of cumin powder
    1 tablespoon of ginger-chilli paste
    Salt to taste
    1 tablespoon of olive oil

    Drain the moong dal and grind it in a processor until a thick, non-lumpy mixture is formed.
    Add the remaining ingredients to the mixture and mix well.
    Now, heat oil in a flat non-stick pan and spread the dough evenly using the back of a serving spoon.
    Pour the mixture evenly on the surface of the pan.
    Turn the pancake over, and make sure it is slightly brown from both the sides.
    Serve with green chutney or tomato sauce. You can also enjoy this as a good carb accompaniment with stir-fried vegetables or lean protein.

KDFC Kuwait
 vasantha bhavan
Raghavendra Matriculation School