Delicious Moong Dal Cheela with Spicy Schezwan Chutney Recipe

Quick and Healthy Breakfast Idea

If you're in search of a nutritious and speedy breakfast option, consider making Moong Dal Cheela paired with Schezwan Chutney. Both dishes are simple to prepare at home.

Here’s how to whip up this delightful meal.

Moong Dal Cheela Recipe

Ingredients:
1 cup moong dal
1-inch ginger piece
1-2 green chilies
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
A pinch of asafoetida
Salt to taste
2 tablespoons chopped coriander leaves
Oil or ghee for frying

Preparation Method:
Begin by thoroughly washing the soaked moong dal and draining it. Next, blend the soaked dal, ginger, and green chilies in a mixer with a little water until you achieve a smooth paste, ensuring it’s not too watery.

Transfer the blended mixture to a bowl. Incorporate cumin seeds, turmeric, asafoetida, salt, and chopped coriander leaves, mixing until well combined. The batter should resemble dosa batter in consistency—thick yet pourable.

Heat a non-stick skillet and lightly grease it with oil. Pour a portion of the batter into the center of the pan, spreading it out in a circular motion. Drizzle some oil or ghee around the edges and cook on medium heat until it turns golden and crispy.

Carefully flip the cheela to cook the other side lightly. Your hot Moong Dal Cheela is now ready to be served.

Schezwan Chutney Recipe

Ingredients:
15-20 dried red chilies
1/2 cup minced garlic
2 tablespoons minced ginger
4-5 tablespoons oil
1 teaspoon soy sauce
2 tablespoons tomato ketchup
1 tablespoon vinegar
1 teaspoon sugar
Salt to taste

Preparation Method:
Start by soaking the dried red chilies in hot water for 30-45 minutes. After soaking, drain the chilies and blend them into a coarse paste, reserving some of the soaking water.

In a pan, heat oil, adding more than usual. Sauté the minced garlic and ginger until they turn golden brown. Then, add the coarse chili paste along with salt, cooking on low heat for 5-7 minutes until oil starts to separate.

Next, mix in the soy sauce, tomato ketchup, vinegar, and sugar. If the chutney appears too thick, add a bit of the reserved chili soaking water. Continue cooking on low heat for another 5-10 minutes until it thickens. Once cooled, store the chutney in an airtight container in the refrigerator.

Enjoy Your Meal!

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