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Moong Dal Chila

By Rekha Kakkar
To prepare
10 min
To cook
30 min

Sudden urge to eat? You have moong dal cheela to your rescue. This easy to make cheela is not only healthy but it also manages to fill up your stomach.


  • 2 cups split moong dal (without skin)
  • 1 green chilli, finely chopped (optional)
  • 1/2 cup fresh coriander leaves, finely chopped
  • Salt to taste
  • 2 tbsp Olive oil/ghee
  • 100 gm mushrooms, sliced
  • 1 tsp oil
  • 100 gm paneer
  • 200 gm tofu
  • 1/2 cup onion, finely chopped
  • 1-2 pinch turmeric powder


1.Wash themoong dalunder running water, till water comes out clean.

2.Then cover it with water and leave it to soak for 2 hours

3.Grind themoong dalin a food processor to make a fine paste.

4.Add more water if required to get the consistency of crepe batter.

5.Heat a griddle or cast iron skillet on medium heat. Add oil or ghee and then swirl to coat all sides of the pan.

6.Pour a ladleful of the batter onto the pan and with the help of a ladle spread the it into a circular shape from the center outwards.

7.Cook for 2-3 minute till its underside is browned. Then flip it and cook till the other side is golden too.

8.Remove from pan and serve immediately with topping of your choice.
For topping option 1:

1.Heat 1 tsp oil in a pan, then add sliced paneer and cook from both sides. Remove from pan and keep it aside.

2.Now add sliced mushrooms, cook for 5-6 minutes till mushrooms start to caramelize and add salt and crushed black peppers.

3.Remove from heat and keep aside.
For topping option 2:

1.Heat oil in another pan, add chopped onion and chilies. Cook for 2-3 minutes so that the onions are cooked but not browned.

2.Add turmeric powder and salt followed by crumbled tofu. Cook for 3-4 minutes.

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