Did February fly away in 5 minutes or what ?!? I hope I am not the only one who feels like this :o
February, apart from being the month of love, is also my birthday month! However, birthdays now do not hold as much importance as they used to, at one point of time. The razzmatazz, hoopla and the general air around birthdays seems to have mellowed down - I even hid it from facebook because I really did not want wishes of 300 unknown people, only preferring to be wished by the select few family and special friends who remember it for me :-)
It has been a strange last few weeks. I have had tonnes to share on the blog, but just could not bring myself to write anything! Did I just encounter my first writer's block ?!? Isn't it too early in my blogging journey for that! However, I cooked up a storm this last month, so recipes will be up slowly and steadily on here.
Without much ado, I present the Minimalist recipe of the week - Moong Daal Cheela. Full of proteins, light on the stomach, kid-friendly and a portable snack; all in one.
Ingredients
Moong Daal: 1 cup
Water (to soak the daal)
Salt: To taste
Ginger: 1 inch piece
Green Chillies: 4-5 (or as per hotness desired)
Heeng (Asafoetida): A pinch
Directions
1. Soak the moong daal (split green gram) in water for about 4-5 hours. I usually soak it overnight.
2. After 4 hours, drain the water from the daal and add ginger, green chillies, heeng and salt. Grind these together to a smooth batter.
3. Heat a frying pan and brush a little bit of oil on it.
4. Put a ladle of batter on the hot pan, and in quick circular motion, spread it around as you would for a dosa.
The pan should not be very hot; since the batter will stick and not spread properly. Keep it medium hot.
5. Let the crepe cook for 2-3 minutes. If you have spread it thin enough, you will be able to see the browning of the lower surface.
You can add some oil at the edges for an easier dislodging of the crepe.
6. Flip it and cook it on the other side for merely a minute.
7. Roll up, and serve hot with chutney / ketchup of your choice! I had it with the green grapes chutney I had made earlier!
Notes
I have not used toppings for my cheela here -- you can use any you desire. The most common addition is grated paneer, which is also served in marriages and functions.
You can also add grated carrots for increasing the nutritive value. I, for one, prefer to eat it as it is.
This is an absolutely finger-licking dish when served with tamarind chutney and coriander chutney.
Kids love this dish. My nephew who is usually very finicky about food approves of this wholeheartedly!
This is a very good way of taking in enough proteins for us vegetarians. This batter stays for a good 2-3 days in the fridge, so this is another of those snack recipes that I am always on the prowl for. Ready at any time.
Do you enjoy eating moong daal cheela? Let us know in the comments!
Sending this recipe to Srivalli's event: Come join us for breakfast February!
Sending this recipe to Srivalli's event: Come join us for breakfast February!
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