Top News

Looking for a healthy and quick breakfast recipe? Moong Dal Cheela and Schezwan Chutney could be the perfect option for you. The best part is that you can easily make both at home.

Let's learn the easy recipe for Moong Dal Cheela and Schezwan Chutney.

Moong Dal Cheela Recipe
Ingredients:
1 cup moong dal
1-inch piece of ginger
1-2 green chilies
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
A pinch of asafoetida
Salt (to taste)
2 tablespoons finely chopped coriander leaves
Oil or ghee (for frying)

Method of Preparation
First, wash the soaked moong dal thoroughly and drain the water.
Now, put the soaked dal, ginger, and green chilies in a mixer jar and add a little water to make a smooth paste. Be sure to make sure the batter is not too thin.

After this, transfer the ground batter to a bowl. Add cumin seeds, turmeric, asafoetida, salt, and finely chopped coriander leaves and mix well. The batter should have the consistency of dosa batter, i.e., slightly thick and runny.

Heat a non-stick pan. Once hot, grease it with a little oil.

Then, take a bowl of batter and pour it into the center of the pan, spreading it thinly in a circular motion.

Drizzle a little oil/ghee on the edges of the pan and fry it over medium heat until golden and crisp.

Flip the pan over and lightly fry the other side. The hot moong dal cheela is ready to serve.

Schezwan Chutney
Ingredients
15-20 dried red chilies
1/2 cup finely chopped garlic
2 tablespoons finely chopped ginger
4-5 tablespoons oil
1 teaspoon soy sauce
2 tablespoons tomato ketchup
1 tablespoon vinegar
1 teaspoon sugar
Salt (to taste)

Method
First, soak the dried red chilies in hot water for at least 30-45 minutes.

Drain the chilies and grind them into a coarse paste in a mixer. Reserve some of the chili soaking water.

Heat oil in a pan. Use a little more oil. Add the finely chopped garlic and ginger to the hot oil and fry until golden brown.

Add the coarse chili paste and salt. Cook over low heat for 5-7 minutes, until the oil begins to appear at the edges.

Then add the soy sauce, tomato ketchup, vinegar, and sugar, and mix well.

If the chutney seems thick, add a little of the remaining chili soaking water.

Cook the chutney over low heat for another 5-10 minutes to thicken it. Turn off the heat and, once cool, store it in an airtight container in the refrigerator.

PC Social Media