Moong Dal Cheela
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesvegetarianglutenFreedairyFree
Nutrition (per serving)
880Calories
88 gProtein
65 gCarbs
35 gFat
10 gSugar
950 mgSalt
Ingredients
- 1 cup Moong dal
- 1 large Onion
- 2 inches Ginger
- 3 cloves Garlic
- 1 tsp Turmeric
- 1 tsp Red chili powder
- 1 tsp Salt
- 2 large Eggs
Method
- Rinse 1 cup of moong dal and soak it in water for at least 4 hours, or overnight, until it is soft and has broken down, then drain the water and set the moong dal aside.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of oil, once hot, add 1 large diced onion, 2 inches of grated ginger, and 3 cloves of minced garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add 1 teaspoon of turmeric, 1 teaspoon of red chili powder, and 1 teaspoon of salt to the skillet and stir to combine, then cook for an additional 2 minutes, until the spices are fragrant.
- Add the soaked moong dal to the skillet and stir to combine with the onion and spices, then cook for an additional 5 minutes, until the moong dal is heated through and lightly toasted.
- Crack 2 large eggs into a bowl and whisk them together with a fork until the whites and yolks are fully incorporated, then add the eggs to the skillet and stir to combine with the moong dal and onion mixture.
- Cook the cheela for an additional 2-3 minutes, until the eggs are fully set and the mixture is hot and steamy, then slide the cheela out of the skillet onto a plate and serve hot.
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