Moong Dal Palak Cheela Recipe (Yellow Lentil And Spinach Crepes)

Farrukh Aziz Ansari

October 8, 2017

14391 Ratings

Time:Prep: 20 M|Cook: 30 M|Total: 50 M

Makes:4 Servings

Meal:North Indian Breakfast

Cuisine:Indian

The Moong Dal Palak Cheela Recipe is a great way to start your day - a healthy breakfast which should be high in proteins, essential vitamins and minerals to keep you going whole day. The Moong Dal Palak Cheela makes its way to any meal, be it breakfast, a quick brunch, a full meal lunch or even dinner. This Cheela is an exceptional way to introduce the vegetables along with lentils for your kids or toddlers meal. The spiciness can be adjusted accordingly when making for the younger ones.

Serve the Moong Dal Palak Cheela along with Sweet and Spicy Tomato Chutney for breakfast, evening snack or even a weeknight dinner.

How about trying more similar recipes for breakfast?

Serve the Moong Dal Palak Cheela along with Sweet and Spicy Tomato Chutney for breakfast, evening snack or even a weeknight dinner.

How about trying more similar recipes for breakfast?

Ingredients

250 Yellow Moong Dal (Split)

1/2 Curd (Dahi / Yogurt), whisked

50 Spinach Leaves (Palak), finely chopped

1 Onion, finely chopped

Coriander (Dhania) Leaves, a bunch, finely chopped

2 Green Chillies, finely chopped

1 Ginger, grated

3/4 Cumin seeds (Jeera)

1/2 Turmeric powder (Haldi)

3/4 Red Chilli powder

2 Lemon juice

Salt, to taste

Oil, as needed

Instructions for Moong Dal Palak Cheela Recipe (Yellow Lentil And Spinach Crepes)

To begin making the Moong Dal Palak Cheela Recipe, clean, wash and soak the moong dal in water for 4 to 5 hours. Once ground, drain the water to a separate bowl.

Grind the soaked moong dal adding little water at a time to make a smooth and thick batter. The batter should be of pouring consistency.

Pour the cheela batter into a large mixing bowl. Add the remaining ingredients except the oil and stir well to combine. Check the salt and adjust to suit your taste.

Heat a skillet on medium heat and grease it with oil. Pour a ladleful full of batter and spread it into a thin crepe. Drizzle some oil around the center and the edges of the Palak Cheela.

Let it cook well until the base gets light golden brown color and the top of cheela gets dried. Flip and cook on the other side. Once done, remove from the pan and proceed to make the Palak Cheelas the similar way.

Serve the Moong Dal Palak Cheela along with Sweet and Spicy Tomato Chutney for breakfast, evening snack or even a weeknight dinner.