Moong Dal Cheela is a great breakfast and it is also very easy to make.Soak moong dal and grind it finely.Moong dal is also very good for health, moong dal cheela is very tasty to eat and it is also very light to eat, you can also eat it as an evening snack.Eat moong dal cheela with green coriander sauce, you will feel very tasty.Follow the steps mentioned below to make Dal Chila.So let's start . . .
Course Breakfast, Dinner, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, dinner, Indian, Main
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 2People
Calories 0.247kcal
Equipment
Mixer Grinder
Griddle/ Tawa
Knife
Big Spoon
Ingredients
2CupMoong Daal / Mung Pulse
2tspCoriander leaves / Dhaniya Patti
asper tasteSalt / Namak
2tspOil / Desi Ghee / Butter
Instructions
Soak 2 cups of moong dal first for 4 hours.
When the moong dal get wet, wash them clean with clean water.
Now add some water in the moong dal and grind them in the grinder.
Add salt to the paste.
Put a griddle on the gas.
Put 1 teaspoon of oil or desi ghee on the griddle.
Put about 4-5 teaspoons of moong dal paste on the griddle.
And spread it with a spoon.
As soon as the moong dal paste is put on the pan, spread a little bit of chopped coriander leaves and chopped green chilli paste over it so that the coriander sticks well.
If the paste starts to stick on the griddle, apply half a teaspoon of desi ghee on the side of the cheela.
Now flip the cheela with a spatula.
Cook both sides of the cheela till it becomes light brown.
Moong dal chila is ready.
Eat moong dal chila with green chutney and drink later tea.
Notes
The mung bean, alternatively known as the green gram, maash, or moong is a plant species in the legume family.
The mung bean is an annual vine with yellow flowers and fuzzy brown pods.
You can try below chutney’s with Moong Daal Cheela, which we made extra.
Chickpeas are good to eat. Along with this, chickpeas are also very beneficial for health.
Kabuli chana or chick pea (Cicer eritinum) is an annual function of the family Fabaceae, subfamily Faboidae.
Chickpeas serve as an energy and protein source.
Serving 100 grams of cooked chickpeas gives 164 kilocalories (690 kJ). The ripe chickpeas are 60% water, 27% carbohydrate, 9% protein and 3% fat (Table). .75% of the fat content is unsaturated fatty acids, for which linoleic acid contains 43% of the total fat.
It is very easy to make nutritious and tasty chickpeas salad and it is also very tasty in food and also very nutritious for health.
To make nutritious and tasty chickpea salad, follow the method given below…
Course Breakfast, Indian, Lunch, Main Dish, Snacks, Starter
Green vegetables are very good for health.But often children and even the grown-ups do not like to eat green vegetablesBitter gourd/ karela in green vegetables is very beneficial for health. The antimicrobial and antioxidant properties present in bitter gourd/ karela juice help in treating skin problems, blood disorders, removing toxins from the blood and purifying it.So include karela/ bitter gourd in your food. There is also a way to make karela/ bitter gourd. We can also make bitter gourd in a delicious way, so let us see how to make karela/ bitter gourd onion vegetable.
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Servings 4People
Calories 31kcal
Cost 20 Rupee
Equipment
Kadhai / Fry Pan
Knife
Spatula
Plate
Bowl
Ingredients
2UnitBitter Gourd, or 250 grams
2UnitBig Onion / Bada Pyaz, or 200 grams
1/2tspCumin Seed / Jeera
1tspFennel Seed / Saunf
3tspOil / Tel
1tspRaw Mango / Amchur Powder, or 5 tsp Lemon Juice
1unitWhole Red Chili / Khadi Lal Mirch
1tspCoriander Powder / Dhaniya Powder
1pinchAsafoetida / Heeng
asper tasteSalt / Namak
1/4tspChat Masala, optional
Instructions
Take 2 medium-sized bitter gourds to make dry onion karela/ bitter gourd.
Wash the karela/ bitter gourd well with water and with the help of a knife snatch the rough part of the top.
Cut the karela/ bitter gourd in half, now make an incision in the curry
Take about a teaspoon of salt and put the salt in the karela/ bitter gourd.
We are applying salt in a bitter gourd for this reason so that the bitter bitterness of the karela/ bitter gourd is removed.
Leave salt in the karela/ bitter gourd for about 20 minutes.
As long as the karela/ bitter gourd has salt.
Take two big onions. Peel and slice the onion in a long size.
After 20 minutes the salt must have melted to a large extent as water in the bitter gourd/ karela.
But still wash the karela/ bitter gourd with water, after this cut the karela/ bitter gourd finely
Put the kadhai/ fry pan on the gas, put about 2 teaspoons of oil in the pan, when the oil is hot, add half a teaspoon and half a teaspoon of fennel seeds to the oil, after that break a steep red chili.
Fry the cumin and fennel well.
When the cumin and fennel fry, add chopped onions.
Fry until the onions turn light pink.
When onion turns light pink, add one teaspoon turmeric powder, spoon coriander powder and a little salt to taste.
Mix the spices well, then add the chopped karela/ bitter gourd to the onion.
Fry the karela/ bitter gourd for 1 minute.
Then cover the karela/ bitter gourd with a plate.
If you want to cook karela/ bitter gourd quickly, place any heavy utensil on top of the plate, it will not evaporate and the karela/ bitter gourd will cook quickly.
After about 4 minutes, remove the plate, check whether the karela/ bitter gourd is cooked or not.
If the karela/ bitter gourd is not cooked then cover the plate again after 3 minutes, remove the plate and by now the bitter gourd must have been cooked.
Then add about 1 teaspoon raw mango/ amchur/ sour powder and one-fourth teaspoon chat powder.
Mix the raw mango/ amchur/ sour powder and chat powder in the bitter gourd.
Fry the karela/ bitter gourd for 2 to 3 minutes.
Dry onion karela/ bitter gourd is ready.
Transfer dry onion karela/ bitter gourd in a bowl.And serve it with hot food, you can also take lemon along with it.
Notes
The antimicrobial and antioxidant properties present in bitter gourd /karela juice help in treating skin problems, blood disorders, removing toxins from the blood and purifing it.
Eating or drinking the juice of bitter gourd /karela stimulates the liver to secrete bile acids that are essential for metabolising fat in the body. Besides, a 100g serving of bitter gourd/ karela contains just 17 calories making it a great option for fitness enthusiasts.
Bitter gourd / karela is an extremely rich source of vitamin C, which helps boost immunity. It also has powerful antiviral property, which stimulates the immune system and also aids in digestion.
Bitter gourd/ karela has a certain insulin-like protein called polypeptide P that mimics the action of insulin and lowers blood sugar levels in diabetic patients.
Consuming karela/ bitter gourd can help you get rid of acne, blemishes and skin infections and gives you a healthy and glowing skin.
You can try different Pulses / Dal with Bitter gourd/ karela recipe..
Chickpeas are good to eat. Along with this, chickpeas are also very beneficial for health.
Kabuli chana or chick pea (Cicer eritinum) is an annual function of the family Fabaceae, subfamily Faboidae.
Chickpeas serve as an energy and protein source.
Serving 100 grams of cooked chickpeas gives 164 kilocalories (690 kJ). The ripe chickpeas are 60% water, 27% carbohydrate, 9% protein and 3% fat (Table). .75% of the fat content is unsaturated fatty acids, for which linoleic acid contains 43% of the total fat.
It is very easy to make nutritious and tasty chickpeas salad and it is also very tasty in food and also very nutritious for health.
To make nutritious and tasty chickpea salad, follow the method given below…
Course Breakfast, Indian, Lunch, Main Dish, Snacks, Starter
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