Moong Dal Cheela

Moong Dal grown by small scale farmer groups in Natural Farming. Sourced from Benicharanji, Betul, Madhya Pradesh.

Harvest of Dals (lentils) is Hand-Pounded, Manually Cleaned & Packed by Women Farmer Self Help Groups.

1) Add Water to PreMix. Stir well.

2) Pour batter on a lightly greased pan.

3) Flip when bubbles form or when golden brown.

4) Serve with your favourite toppings

Mix Moong Dal Cheela Flour with 1 or 2 Cups of water, to make smooth batter. Add ¼ tsp Turmeric Powder, ¼ tsp Red Chili Powder, ½ tsp Cumin Powder,1 tsp Salt, pinch of Hing. Stir & Mix Well. Keep aside. Chop Coriander Leaves, Onion, Chilies, Ginger. Add to Moong Dal Batter. Mix well. Allow Batter to rest for 15 to 20 minutes. Make Batter to Medium pouring consistency. Heat Pan.Add scoopful of Batter towards centre of pan. Rotate Batter with back of spatula in round shape. Cook on a Medium flame. Drizzle few drops of Oil/Bhee around edges. Cook on medium flame. Flip, cook other side for 1 min, till Golden Brown, Crisp. Once crisp, fold Cheela. Serve with Chutney.

Rich in fiber, proteins, amino acids, polyphenols, antioxidants and antimicrobials. Excellent Detox agent. Regulates digestion and good for skin health.

Once packet is opened, store in glass jar or air tight plastic jar.  Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.