Moong Dal Cheela

🔥 Prep

• Rinse 200 g yellow moong dal under running water, then soak in enough water for 30 minutes, then drain.
• Peel and finely grate 1 tsp ginger (≈5 g).
• Wash, de‑seed (if desired) and finely chop 2 pcs green chillies.
• Crumble 50 g paneer into small pieces.
• Measure out 0.25 tsp asafoetida, 1 tsp salt, 2 tbsp oil, and 100 ml water; keep ready.

🔥 Cook

• 1. Blend the soaked moong dal with grated ginger, chopped green chillies, asafoetida, salt, and 100 ml water into a smooth batter of pouring consistency.
• 2. Heat a non‑stick skillet or tawa over medium heat; add 1 tsp oil and swirl to coat.
• 3. Pour a ladleful of batter onto the hot skillet and spread quickly into a thin circle (≈18 cm diameter) using the back of the ladle; cook for 2‑3 minutes until edges lift and surface looks set.
• 4. Sprinkle a portion of the crumbled paneer (≈½ of the 50 g) over one half of the cheela, fold the other half over to form a semi‑circle, and press gently; cook for another 1‑2 minutes on medium‑low heat until the paneer warms and the cheela is golden‑brown on both sides.
• 5. Flip the cheela and cook the other side for 1‑2 minutes on medium heat until crisp and cooked through.
• 6. Transfer to a plate, drizzle the remaining 1 tsp oil around the edges if desired, and repeat with the remaining batter and paneer.
• 7. Serve immediately with chutney or yogurt.

🔥 Serve

• Serve hot moong dal cheela with mint‑coriander chutney or plain yogurt.
• Accompany with sliced cucumber, tomato, and a sprinkle of chaat masala for extra freshness.
• For a complete meal, pair with a side of mixed vegetable salad or a small bowl of dal tadka.