Moong dal cheela

You'll need

• 1 cup split yellow moong dal, soaked 3 hours
• 1 inch ginger
• 1 green chilli
• 1/4 tsp cumin seeds
• 2 tbsp chopped coriander
• Salt, to taste
• Oil, for cooking

Method

1. Drain the soaked dal and blend with ginger, green chilli and a little water to a smooth, pourable batter.
2. Stir in the cumin seeds, coriander and salt.
3. Pour a ladleful onto a hot, lightly oiled tawa and spread into a thin circle.
4. Cook both sides until golden, and serve hot, plain or with chutney.

Why this dish

Moong dal is one of the lightest, most easily digested proteins in the Ayurvedic kitchen, suited to a Pitta or Kapha morning without the heaviness a wheat-heavy breakfast can bring.

These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.

Often chosen by people browsing

A common choice among people browsing diabetes, largely for its place as a protein-forward breakfast without refined flour.