Stuffed Moong Dal Cheela | मूंग दाल का चीला

Friday, March 18, 2016

Moong Dal ka Cheela is a very common dish from North India. A stall serving delicious Moong Dal Cheela can be easily seen in any function in North India. 

Recently I have visited Delhi to attend my Cousin's marriage and had this yummy Cheela stuffed with Cottage Cheese and Green Peas at one of the function and while coming back to Hyderabad, I decided to try this recipe at home.

In Indian household, we use all 3 types of Moong Dal available :
1) Whole Moong
2) Split Green Moong with skin
3) Split Yellow Moong
And Moong Dal is considered one of the healthiest Dal as it is less in carb and fat and high in protein and fiber and used in many savory and sweet dishes. 

I made this recipe for our Sunday brunch with Coriander and Tamarind Chutney as condiments. Today I have added half cup of Split Yellow Moong and half of Split Green Moong with skin to add little more fiber and it gives nice green color to the Cheelas. You can also skip the Green Moong and make it completely with the Yellow Moong if you like.

Stuffed Moong Dal Cheela Recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast, Side, Street Food
Prep Time 4 Hours  |  Cooking time: 20 Mins  |  Serves: 2-3


For Cheela
  • Split Yellow Moong । धुली मूंग दाल - 1/2 cup
  • Split Green Moong with skin । छिलके वाली मूंग दाल - 1/2 cup
  • Green chillies । हरी मिर्च - 2
  • Ginger - । अदरक 1 inch piece
  • Turmeric Powder । हल्दी - 1/2 tsp
  • Cumin Seeds । जीरा - 1 tsp
  • Asafoetida । हींग - a pinch
  • Salt । नमक - to taste
  • Water । पानी - 2 tsp 
  • Oil । तेल - 3-4 tbsp for frying
For the Cottage Cheese Stuffing
  • Paneer | Cottage Cheese । पनीर - 1/2 cup
  • Green Pease । मटर - 1/2 cup boiled
  • Cilantro Leaves । धनिया - handful
  • Green Chilli । हरी मिर्च - 1
  • Chaat Masala । चाट मसाला - 1 tsp
  • Salt । नमक - to taste
  1. Take the lentils (दाल) in a bowl, wash 2-3 times in running water and then soak the lentils in enough water for 3-4 hours.
  2. After 4 hours, discard the water, add the lentils, roughly chopped Green Chilies, Ginger and Cumin seeds in a Mixer jar, grind them with very little water to make the batter. The batter should be of medium consistency (neither too thick nor too thin).
  3. Transfer the batter to a bowl and add salt, turmeric and Asafoetida and give it a good mix.
  4. For the Cottage Cheese filling, take crumbled (meshed) Paneer, boiled Peas, finely chopped Cilantro leaves, Green Chillies, Chaat Masala and Salt in a bowl and mix well.
  5. Heat a Non Stick Pan or a well oiled Iron Griddle (तवा ) and once it is warm,  pour a scoop of batter towards the center and then spread outwards giving a round or oval shape like spreading a Dosa. You could use a spatula or a small bowl to spread the batter.
  6. Drizzle oil at the edges and let the Cheela cook from 1 side for a minute or so and then flip it over and cook from the other side too by drizzling very little oil.
  7. Spread the stuffing in the center and fold the Cheela into the desired shape and serve hot with Cilantro and Tamarind Chutney.

Step by Step Photos:
Take the lentils in a bowl

Wash them thoroughly 2-3 times in running water and then soak it for 3-4 hours. 

Soaked lentils after 4 hours. Take the water in a separate bowl and use it if needed while grinding the lentils.

Take lentils, roughly chopped Green Chillies, Ginger and Cumin Seeds.

Grind it with very little water and the batter should be of medium consistency.

Transfer it to a bowl and add Turmeric powder and Salt. Mix well.

In a separate bowl, take crumbled Paneer, boiled Green Peas, finely chopped Green Chilies, Coriander leaves, Salt and Chat Masala.

Mix well and keep it aside.

On a hot skillet, spread a scoop of batter with the back of laddle or a bowl.

Drizzle Oil at the edges and let it cook on one side.

Once cooked on one side, flip it over and let it cook for another 1 minute.

Again flip it and spread the Paneer-Green Peas mixture and fold it into a desired shape.

Your Stuffed Moong Dal Cheela is ready.

Serve the Cheela with Tamarind and Green Chutney.

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