Spinach Moong Dal Cheelas with Veggie Filling

Best For

Lunch

In this Cheela, instead of using only lentils, i use lentils and spinach. The ratio is 1 cup lentils to 2 cups of spinach. Why? Because lentils are difficult to digest, and unless you’re an athlete or a child in the growing stage, you should eat lentils sparingly.

INGREDIENTS

MAKES 8-10 CHEELAS

For the Cheelas

• 1 cup green split moong dal
• 1 teaspoon rock salt
• 1 small green chili, chopped
• 2 cups spinach purée* For the Filling
• 4 carrots, thickly grated
• 4 tomatoes, chopped finely
• ½ cup grated coconut
• ½ cup coriander, chopped
• 1 teaspoon rock salt

Green Chutney https://www.go-green.info/healthy-recipes/green-mango-mint-chutney/

*2 ½ cups of chopped spinach, when blended, gives 2 cups of spinach puree

PRE-PREPARATION

Soak moong dal in water for about 3 hours.

Method

1. Combine the soaked moong dal, salt and chili in a blender and blend until smooth. Transfer the mixture to a bowl. Add the spinach puree to the mixture and stir well.
2. Heat a pan (tava), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladle full of the batter on it and spread it in a circular motion to make a thin circle. Cook on a medium flame till it turns brownish-green in color.
3. To prepare the filling, simply combine the carrots, tomatoes, coconut, coriander,
microgreens and salt. Fill your cheelas with this filling, and serve immediately with
green chutney.