High-Protein Moong Dal Cheela with Yogurt & Mint-Coriander Chutney

A flavorful, protein-rich breakfast with a refreshing twist of mint-coriander chutney in yogurt!

Ingredients:

• Moong dal (split yellow): 75g, soaked and ground
• Curd (low-fat): 1/3 cup (80g)
• Onion: 1 small, finely chopped
• Green chilies: 1, finely chopped
• Spices:
  • 1/4 tsp turmeric
  • 1/4 tsp cumin powder
  • Salt to taste
• Oil: 1 tsp ( if possible use a spray to use less oil) 

For Mint-Coriander Chutney:

• click here for the recipe 

Instructions:

1. Prepare the Moong Dal Batter:

   • Soak 75g moong dal for 2-3 hours and grind it into a smooth batter.
   • Mix the batter with chopped onion, green chilies, turmeric, cumin powder, and salt. Adjust consistency with water (should be pancake batter-like).

2. Cook the Cheela:

   • Heat a non-stick pan and grease lightly with oil. Pour a ladle of batter and spread it into a thin cheela.
   • Cook on medium heat for 2-3 minutes on one side, flip, and cook the other side until golden brown. Repeat for the remaining batter.

3. Make the Mint-Coriander Chutney:

   • or have it ready in your fridge at all times to spice up a meal with low calories 

4. Prepare the Yogurt Sauce:

   • Mix 2 tsp of the mint-coriander chutney into the curd. Stir well to combine.

5. Serve:

   • Serve the hot cheelas with the chutney-infused yogurt on the side.

Nutrition (Approx):

• Calories: ~375
• Protein: ~22g
• Carbs: ~46g
• Fat: ~7.5g

This addition of mint-coriander chutney elevates the dish while maintaining its nutritional value. Perfect for a flavorful and healthy meal!