Summer is officially here, and where I live it has been especially hot and humid for the past three weeks. On these scorching days, the last things I want to do are spend a lot of time over a hot stove and/or eat something heavy. That is why this recipe for mung dal ka cheela (savory pancakes made from mung lentils and whole mung beans) is a perfect summertime meal.
Cheela are often made from besan (chickpea flour), but my mom makes them using mung dal, which is a lentil obtained by stripping the outer covering of a wholemung bean. When I started making them myself, I used equal parts mung dal and whole mung beans--you can do the same, or use all mung dal or all whole mung beans, whatever you prefer. I like using a combination because you get the nutrition of the entire whole mung bean as well as some of the crispiness from the mung dal.
This recipe is as quick and easy as they come--the only time-consuming part is soaking the mung dal and mung beans!
This recipe is as quick and easy as they come--the only time-consuming part is soaking the mung dal and mung beans!
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