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Vegetarian, South and Southeast Asian

Moong dal cheela with chutney

Moong dal cheela is an Indian savory pancake made from blended split red lentils, filled with carrot, onion and tomato, and served with a coriander chutney and yogurt. It serves 4, takes 45 minutes, and is rated easy, for about €1.30 per serving. The key to success is a smooth, lump free batter that won't tear while cooking.

Tonight, moong dal cheela, lentil pancakes with vegetables served with green chutney and yogurt.

Moong dal cheela with chutney
Total time
45 min
Difficulty
Easy
Cost per person
€1.30
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Moong dal cheela is the savory pancake that breaks up your weekly routine without requiring any special skill. The blended split red lentil batter gives a soft, slightly tender texture inside with golden edges, while grated carrot and diced tomato add crunch and juiciness to every bite. Green chili heat is easy to adjust to taste, and turmeric turns the batter a warm yellow.

This is a dish for a weeknight when you want to break from routine without spending your whole evening cooking, or for a Sunday lunch with a table curious to try something new. Green chutney and yogurt cool everything down, which makes it a recipe that works well for kids once you cut back on the chili. At Mon Chou, it's an easy swap for classic savory pancakes when you want to vary your vegetarian dinners.

The ingredients

4 people

Pantry

  • Split red lentilsoften in the pantry 250 g
  • Turmericoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Carrot 1
  • Tomato 1
  • Green chili 2
  • Fresh ginger 1 tbsp
  • Fresh coriander 1 sprigs
  • Mint 8 sprigs
  • Lemon 1

Dairy

  • Plain yogurt 4 cup

Allergens Lactose

The step by step recipe

  1. Soak the split red lentils in hot water for 30 minutes, then drain them. 30 min

    Split red lentils don't need a long soak.

  2. Blend the lentils with one chili, half the ginger, the turmeric, salt and enough water to get a pourable batter. 5 min

    The batter should coat a spoon without being thick like a paste.

  3. Make the chutney by blending the coriander, mint, the other chili, lemon juice, a little yogurt and a pinch of salt. 5 min

    Keep it chilled, it loses its color when exposed to air.

  4. Stir the chopped onion, grated carrot and diced tomato into the batter. 3 min

    Cut the vegetables very finely so they cook quickly.

  5. Cook ladles of batter in an oiled skillet, 2 minutes per side, and serve with the chutney and yogurt. 15 min

    Spread the batter in a spiral in the pan like a pancake, using the back of the ladle.

Our tips to get it right

  • Let the batter rest a few minutes after blending, it spreads more easily with the ladle afterward.
  • Use a pan that's hot but not scorching, otherwise the batter sticks before it has a chance to spread into a thin layer.
  • Make the chutney right before serving so it keeps its bright color and the fresh scent of mint and coriander.

The variations

  • Swap the carrot for finely chopped spinach for a greener version that cooks just as fast.
  • For a milder, kid friendly version, leave the chilies out of the batter and serve the chutney on the side for the adults.
  • Stir a pinch of ground cumin into the batter for extra depth, nice alongside a cup of chai tea.

What to serve it with

  • Chai or plain green tea
  • Extra steamed basmati rice
  • Cucumber and red onion salad

Storage

The cheela batter keeps for 2 days in the fridge in a sealed container, so you can make it the day before. Reheat cooked cheelas for about a minute in a skillet to bring back the crispness, and eat the chutney fresh within 24 hours.

Questions about this dish

Can I make the batter ahead of time?

Yes, you can blend the batter the day before and keep it in the fridge in a sealed container. Stir it well before using since the lentils can settle at the bottom.

Can I use a different lentil instead of split red lentils?

Split red lentils are ideal because they cook fast and blend smooth without a long soak. Other lentils would need longer soaking and would give a thicker batter.

Can cheelas be frozen?

Cooked cheelas freeze well when separated with parchment paper. Reheat them straight from frozen in a skillet so they stay soft.

How do I adjust this recipe for kids?

Leave the chilies out of both the batter and the chutney for a mild version. You can also cut the cheelas into strips, which are easier for kids to dip in yogurt.

How long does it take to make moong dal cheela with green chutney?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in moong dal cheela with green chutney?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does moong dal cheela with green chutney cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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