Green moong is a commonly used lentil in Indian households. Being high in protein and fiber content makes this variety of lentil my favorite. Moong is even more nutritious if sprouted. Today I am going to share a very healthy and delicious breakfast recipe using these highly nutritious sprouted lentils.
To understand cheela better, think of it as a pancake but only savory instead of sweet. We will be making these savory pancakes using sprouted green moong.
To sprout moong lentils, start with soaking them over night. The following day, rinse them under running water and put them in a glass bowl with a breatheable lid. Place this bowl in a well lit area for about 24 hours. The lentils will sprout.
Summers are the perfect season to get lentils to sprout as desired but cold weather or winters can be a little tricky. As a work around, I put the covered bowl in the oven overnight with its light on. The oven light provides enough warmth to sprout the lentils. These lentils are a little nutty in flavor. You can use these sprouted lentils as-is in your salads or sauté them with some seasonings or use them to make savory pancakes.
Ingredients
- 1 cup sprouted green moong, coarsely grounded
- 1/3 cup garbanzo bean flour (besan)
- 1/3 cup rice flour
- 2 green chillies, finely chopped
- 1/2 fresh cilantro, finely chopped
- 1/2 tspn carom seeds
- 1/2 tspn turmeric
- 1/2 tspn red-chilli powder (skip if desired)
- 3/4-1 tspn salt, adjust to taste
- 1 cup water to make cheela batter
- Oil or butter to cook cheela
Method
- To make the batter, take coarsely ground sprouted lentil paste in a mixing bowl. Add garbanzo bean (besan) flour, rice flour, green chillies, cilantro, carom seeds, turmeric, red-chilli powder and salt in the bowl. Mix everything well
- Add water little by little to make a thick batter (non-flowy or non-watery yet easy to spread on the non-stick pan)
- Taste the batter for seasonings, adjust if required
- Keep the batter aside and let it rest for 10 minutes
- Take a non-stick pan, put it on medium heat and grease it with oil or butter
- Take a 1/2-3/4 cup batter and spread it gently on the pan to make a medium sized pancake
- Cover the pan and let the cheela cook. Adjust heat between medium to high to make sure that the cheela cooks well. Covering the pan steam-cooks the top of cheela while the other side cooks on the pan
- In about 1 1/2 minute, flip the cheela and let the steam cooked side roast for 1/2 a minute. Grease if required
- Serve hot with a freshly prepared avocado-yogurt-cilantro spread
Try this amazing breakfast recipe, I am sure you will love it. It not only tastes good but is also very healthy. This is an awesome way to power start you day since sprouted moong is loaded with all the goodness for your body.
Try this recipe and share it with your family and friends. If you like it, leave your comments below. I would love to know your experiences. You can always customize it by adding vegetables and seasonings of your choice and make it your own.
Untill next time, take care! ❤️
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