India · Pulse Check
Moong Dal Cheela: Indian Savoury Mung Bean Crêpes with Paneer & Mint Chutney
Crispy moong dal cheela stuffed with paneer and served with mint chutney. A healthy, high-protein Indian vegetarian recipe perfect for any meal.
Macros are per serving. If this recipe serves 2 people, the numbers above are for one portion. Nutritional values are estimated using recognised nutrition databases and calorie-tracking software to provide a practical guide, although they may vary depending on the exact ingredients and brands you use.
Ingredients
- Cheela - Mung Bean Pancakes
- 100 g split moong dal chilka (soaked)
- 80 g low-fat paneer, crumbled
- 60 g onion, finely chopped
- 100 g tomato, finely chopped
- 10 g fresh coriander
- 10 g ginger
- 1 green chilli (optional)
- 1 tsp cumin seeds
- ½ tsp turmeric
- Salt & black pepper
- 1 tsp olive oil
- Mint chutney
- 20 g fresh mint
- 20 g coriander
- 5 g ginger
- Juice of ½ lemon
- ½ tsp cumin powder
- Salt
- Water as needed
Recommended equipment
- · Mixing bowl
- · Blender or food processor
- · Non-stick frying pan
Instructions
- 01
Soak the moong dal for 4–6 hours.
- 02
Blend with ginger, cumin, turmeric, chilli and a little water until smooth.
- 03
Stir half the onion and coriander into the batter.
- 04
Cook four thin cheelas in a lightly oiled non-stick pan.
- 05
Mix paneer with tomato, remaining onion, coriander and pepper.
- 06
Fill each cheela with the paneer mixture.
- 07
Blend all chutney ingredients until smooth and serve on the side.
Cooking tips
- Use moong dal chilka (green split mung beans with skin) for extra fibre.
- Blend for an extra minute to achieve a smoother batter.
- Add spinach, grated carrot or mushrooms for extra volume with minimal calories.
- Serve with mint chutney and a squeeze of lemon.
You'll need
split green moong dal
The essential ingredient for making authentic moong dal cheela. Naturally high in protein and fibre.
Shop now →
Non-Stick tawa
A flat pan that helps create evenly cooked, crispy cheelas with very little oil.
Shop now →
high-speed blender
Ideal for blending soaked mung beans into a smooth batter and preparing fresh mint chutney.
Shop now →Origin
Across North India, a moong dal cheela is the kind of recipe many people grow up with. It's simple, inexpensive and made from ingredients that are already sitting in the cupboard. Unlike the pancakes many of us know, a cheela isn't made with flour. It's made by soaking split mung beans, blending them with spices into a batter and cooking them on a hot pan with very little oil. The result is a savoury pancake that's naturally rich in protein and fibre. The version in this book is filled with paneer, a fresh Indian cheese that adds even more protein while keeping the recipe true to its whole-food roots. It's a small adaptation, but one that makes this dish particularly interesting if, like me, you're looking for satisfying ways to eat more plant-based protein without relying on processed products.
