VEGANISM BY LORBIC
Recipe breakfast post-workout snack

Crispy Moong Dal Palak Cheela

Golden, protein-rich savory yellow lentil and spinach crepes. Perfect for a quick, gluten-free breakfast or post-workout meal.

high-protein breakfast gluten-free quick-meals post-workout legumes
Prep Time 15 mins
Cook Time 12 mins
Servings 2

Nutrition Facts (Per Serving)

Protein 15g
Carbs 37g
Fats 3.5g
Calories 240 kcal
Fiber 10g

Instructions for Cook

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  • Soak yellow moong dal for 3 hours (or 30 minutes in hot water) for smooth batter.
  • Grind with ginger, green chillies, and minimal water to maintain a pourable pancake consistency.
  • Cook on a well-seasoned cast iron or non-stick tawa on medium heat until the edges lift naturally.

Ingredients

  • 120g (approx. 3/4 cup dry)
  • 1 cup (packed)
  • 1 inch ginger + 2 chillies
  • 1/2 tsp
  • 1/4 tsp each
  • 1 tsp (for cooking)
  • to taste
  • to finish

Cooking Instructions

A nutrient-dense, savory Indian crepe made with split yellow lentils and vibrant fresh spinach. Easy to digest and rich in bioavailable plant protein, complex carbohydrates, and iron.

Nutritional Highlights

  • 15g Plant Protein: Yellow moong dal is one of the easiest-to-digest legumes, packed with essential amino acids to fuel morning energy or post-workout recovery.
  • Chlorophyll & Iron Boost: Fresh spinach adds dietary non-heme iron, folate, and antioxidant carotenoids, naturally elevated by the vitamin C from added lemon juice.
  • Digestive Ease: Infused with carom seeds (ajwain) and hing (asafoetida), which contain active carminative compounds (thymol) that prevent fermentation and flatulence.

Cooking Instructions

  1. Soak & Grind: Rinse 120g yellow moong dal until the water runs clear. Soak in warm water for 30 minutes (or room temperature water for 3 hours). Drain completely. Transfer to a blender with ginger, green chillies, turmeric, hing, salt, and 1/4 cup water. Grind into a smooth, pourable batter.
  2. Mix in Greens: Pour the batter into a mixing bowl. Fold in finely chopped spinach and lightly crushed carom seeds (ajwain). Stir well; the consistency should resemble dosa batter.
  3. Heat the Pan: Warm a heavy cast iron skillet or flat non-stick pan over medium heat. Lightly brush with a few drops of oil.
  4. Pour & Spread: Pour a ladleful (approx. 1/3 cup) of batter into the center. Using the back of the ladle in a gentle spiraling motion, spread into a round, even disc.
  5. Cook to Crisp: Drizzle 2–3 drops of oil around the perimeter. Cook for 2–3 minutes until the base turns golden-brown and the edges release easily from the pan. Flip and cook the other side for 1–2 minutes.
  6. Serve: Repeat for remaining batter (yields 4 cheelas, 2 per serving). Serve hot with fresh mint-coriander chutney or homemade tomato relish.