Moong Daal Ka Cheela - Savory Moong Bean Pancakes

Moong Dal Cheela
nata_vkusidey / Getty Images
Prep: 45 mins
Cook: 45 mins
Total: 90 mins
Servings: 4 servings
Yield: 8 pancakes
Nutrition Facts (per serving)
188 Calories
8g Fat
22g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 188
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 380mg 17%
Total Carbohydrate 22g 8%
Dietary Fiber 9g 30%
Total Sugars 3g
Protein 8g
Vitamin C 3mg 14%
Calcium 30mg 2%
Iron 2mg 11%
Potassium 428mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a great breakfast food or even perfect as an accompaniment to any gravy-based dish. Writing this recipe brings back happy memories of my Grandfather (who was a great cook and one of my best friends) making cheela for me. Happy days! The recipe involves soaking the Moong overnight so factor that into your preparation time.


  • 2 cups split moong lentils without skin

  • 2 dried red chiles

  • 1 teaspoon cumin seeds

  • 1/4 teaspoon asafoetida powder

  • 1 (2-inch piece) fresh ginger, finely grated

  • 2 green chiles, finely chopped, optional

  • 1/2 cup finely chopped fresh coriander

  • Salt, to taste

  • Vegetable oil, canola oil, or sunflower oil, for frying

Steps to Make It

  1. Thoroughly wash the Moong under running water. Put it into a large bowl and add the dry red chiles, cumin seeds and asafoetida powder. Mix well and add enough warm water to cover the Moong fully. Leave overnight to soak.

  2. The next morning, drain the water away, grind the moong and spices you soaked with it, in a food processor to get a fine paste. Add water only as required to get the consistency of pancake batter—thick but "pour-able." Add the grated ginger, chopped coriander, and salt to taste, and mix well.

  3. Heat a griddle or heavy-bottomed pan on medium heat. When hot, add a few drops of cooking oil to it and swirl to coat all sides of the pan. Now pour a ladle full of batter onto the pan and lightly use the ladle to spread the batter into a circular shape from the center outwards. Make a circle of diameter roughly 6 inches. Cook for 1 minute.

  4. Drizzle with a little oil and lift the edges of the cheela to allow oil to go under it. Flip now and cook until the other side is golden too.

  5. Remove from pan and serve immediately with chutneys of your choice. I love it with it with Mint-Coriander Chutney. You can also fill cheelas with fresh grated paneer.