Palak Moong Dal Cheela (Spinach and Split Yellow Lentil Crepes) are the best way to start the morning. A complete healthy, nutritious and protein packed breakfast to keep you going for the day. Palak Moong Dal Cheela is a great way to introduce vegetables and lentils to little picky eaters. Palak Moong Dal Cheela are not just perfect for breakfast, but can also be served as a full meal for lunch, dinner or brunch. Cheela is also known as “crepes” they are very versatile – many different lentils can be used to make Cheela, a wide range of different vegetables can be used and the spiciness can be adjusted accordingly. All these great factors help out when preparing meals for our little kids/toddlers.
My kids are somewhat picky eaters, some days it’s very easy to please them with food and others can be a total nightmare. My take on these Palak Moong Dal Cheela is unexpected….. both my kids actually enjoyed eating them and the whole business about “no vegetables” didn’t even come up. WOW totally amazed 🙂
I had packed one of these Cheela in my son’s lunchbox and to my surprise the lunchbox was completely empty to the point where he had come home asking for more. Mission vegetable accomplished!
Palak Moong Dal Cheela perfect for breakfast, evening snack or even a weeknight dinner.
1 cup - Yellow Moong dal
1/2 cup - Plain Yogurt
1 cup - Spinach, finely chopped
1 medium - Onion finely chopped
1/2 cup - Fresh Coriander leaves, finely chopped
2 Green Chilies, finely chopped
1 inch piece of ginger, grated
3/4 tsp. - Cumin seeds
1/2 tsp. - Turmeric powder
3/4 tsp. -Red chili powder
Juice of 1/2 lime
1 cup - grated Firm Tofu (optional)
Salt to taste
Oil for cooking
Clean, wash and soak the Moong dal in water for 4 to 5 hours. Before ground, drain the water in a separate bowl and keep aside.
Grind the soaked Moong dal adding little soaked water at a time to make a smooth and thick batter. The batter should be of pouring consistency.
Transfer Moong Dal cheela batter into a large mixing bowl. Add the remaining ingredients except the oil and mix well to combine. Check the salt and spiciness 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 Moong Dal Palak Cheela.
Sprinkle some grated tofu all over the cheela and let it cook.
Let it cook well until the base gets light golden brown color and the bubbles on top of cheela disappear. Flip and cook on the other side. Once done, remove from the pan and proceed same with other cheelas.
Serve the Palak Moong Dal Cheela along with Coriander Chutney, Mint Coriander Chutney or Coconut Chutney for breakfast, evening snack or even a weeknight dinner.