This recipe is as quick and easy as they come--the only time-consuming part is soaking the mung dal and mung beans!
Voila! I told you a recipe cannot get more simple than this. Serve the cheela with green chutney, or my personal favorite--a mixture of ketchup and Sriracha sauce!
- 1/4 cup mung dal (mung lentils)
- 1/4 cup whole mung beans
- 1 and 1/4 cups water
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
- 1/4 onion
- 1 1-inch piece ginger
- Optional: 3-4 green fingerhot chili pepers (or 1 Serrano pepper)
- Immersion blender or regular blender
- Rinse the mung dal and mung beans. Add them to a bowl or container and add 1 cup of water. Let the dal and beans soak for 4 to 10 hours. Note: you can use all dal or all beans, rather than a combination of the two.
- After the dal and beans are done soaking, drain the soaking water and add 1/4th cup of fresh water.
- Use an immersion blender or regular blender to blend the dal, beans, and water. This will create a batter.
- Add the salt to the batter and stir to combine.
- Chop the onion and green chilies, and peel and grate the ginger. Add the onion, chilies, and ginger to the batter and again stir to combine.
- Heat the skillet over medium heat. Add 1-and-1/2 teaspoons of cooking oil to the skillet and spread the oil over the entire surface of the skillet.
- Once the oil is hot, add some of the batter to the skillet--about 1/4th a cup. Use the back of a rounded spatula or spoon to spread the batter out into a circular shape.
- Allow the pancake to cook until done on one side, about 2 minutes. Then flip the pancake over to its other side and allow that side to cook, about 1 minute.
- Serve hot with chutney, ketchup, or Sriracha sauce!