Mostly people associate chilka moong daal with khichdi vaali daal. My mother used to prepare this lentil with spinach on sim heat of “mitti ka chulha” during winter. Later she used to add dhaba style desi ghee ka tadka. No matter how much I try, but I can never get that heavenly taste in my pressure cooker cooked daal.
During winter sometimes my mother used to prepare “cheele” (Indian style pancake with green lentils) with moong daal for dinner along with any green chutney or pickle. Moong daal cheela is a very popular snack during North Indian marriage feast. There they also add grated paneer to make it look like a part of marriage celebration feast. You can witness a long queue of people inside the shamiyana (place where marriage ceremony happens) to have hot moong ki daal ke cheele.
These cheele could be a part of any meal of the day – but generally they are prepared for breakfast. As lentils are very good for our health, this breakfast will be a good option for all age group members of the family.
Green split moong daal 2 cups
Water 4 cups
Salt, red chilli powder, asafoetida (hing), chopped green chillies and ginger.
Wash and soak moong daal overnight or for three hours in the morning. It will puff up nicely after soaking.
Don’t throw away water and grind daal along with fresh ginger, green chillies, Asafoetida, red chilli powder and salt. Use very little quantity of the saved water while grinding. Grated daal should have dropping consistency, neither too thin nor too thick .
Heat tava, grease it with little quantity of oil.
Spread two small size spoons of batter on it.
Reduce the heat to medium. When it starts looking dry from the top, spread some oil around the edges of cheela. With the help of flat spatula, start scrubbing from the sides and turn it to the other side.
Apply oil on the roasted side of cheela and follow the same process for the other side too.
When cheela is properly roasted on both the sides, serve it hot with any chutney, pickle or sauce.