Moong daal Cheela

This Moong Daal Cheela goes perfectly with pineapple tomato chutney. Just the thing to break away from the norm. #HappyCookingToYou

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Moong Daal Cheela:

  • Moong daal (Yellow lentil) 1 Cup (soaked for 3-4 hours)
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Namak (Salt) ½ tsp or to taste
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Adrak lehsan paste (Ginger garlic paste) ½ tsp
  • Hara dhania (Fresh coriander) 2 tbs
  • Pani (Water) 1/4 Cup or as required
  • Pani (Water) 1/4 Cup or as required
  • Cooking oil

Pineapple & Tomato Chutney:

  • Cooking oil 2-3 tbs
  • Adrak (Ginger) chopped ½ tsp
  • Tamatar (Tomato) deseeded & cubes 1 Cup
  • Pineapple small cubes ½ Cup
  • Lal mirch (Red chili) crushed 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Kalonji (Nigella seeds) 1/4 tsp
  • Cheeni (Sugar) 1 tbs
  • Tomato ketchup 2 tbs
  • Pani (Water) 1/4 Cup or as required
  • Lemon juice 1 tbs
  • Pani (Water) 1/4 Cup or as required
  • Corn flour 1 tbs
  • Pani (Water) 2 tbs or as required


Moong Daal Cheela:

In grinder,add yellow lentil,red chili powder,salt,balck pepper powder,ginger garlic paste,fresh coriander,water and grind well.

Add water and grind to make a thick & smooth batter.

Grease griddle with oil,pour prepared batter and spread evenly (makes 4-5).

Add cooking oil and cook from both sides on low flame until light golden.

Pineapple & Tomato Chutney:

In frying pan,add cooking oil,ginger and mix well.

Add tomatoes,pineapples and mix well.

Add red chili crushed,salt,nigella seeds,sugar,tomato ketchup,mix well and cook for 2-3 minutes.

Add water and mix,cover and cook on low flame for 6-8 minutes then mash with the help of the help of the masher.

Cover and cook on low flame for 4-5 minutes.

Add lemon juice and mix well.

Add water and mix well.

In corn flour,add water and mix well.

Gradually add dissolve corn flour,mix well and cook until it thickens.

Let it cool.

Recipe By: Kanwal Mohsin

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