Madhur Jaffrey’s Moong Dal Cheela (Pancake) Recipe

• 1 cup hulled moong dal (split mung beans)
• 1-inch piece fresh ginger, peeled and finely chopped
• 2 cloves garlic, chopped
• ¼ teaspoon ground turmeric
• 1 teaspoon salt
• ¾ cup water, plus 3 tablespoons
• 1–3 fresh hot green chilies, such as bird’s eye, destemmed and finely chopped
• Fresh cilantro, finely chopped
• 2 large shallots: 1 finely chopped and 1 finely sliced into rings
• 6 tablespoons extra-virgin olive oil or peanut oil, for frying
• ½ cup julienned red peppers
• Salt to taste
• Pepper to taste
• Red chili powder to taste (optional)
• Assorted chutneys, pickles, and yogurt relishes, for serving

1. 1

   Rinse the moong dal, and transfer the beans to a large bowl. Cover them with cool water, and soak for 5–6 hours. After 5–6 hours, drain the beans and transfer them to a blender or food processor.

2. 2

   Add the ginger, garlic, turmeric, and salt to the blender with ¾ cup water. Blend until fine. Add the chilies and cilantro, and pulse 1 or 2 more times. Transfer the mixture to a large bowl. Add the chopped shallots and 3 tablespoons of water. Stir well to combine.

3. 3

   Warm 1 teaspoon of the oil in a nonstick pan set over medium-low heat. When the oil is hot, spoon about ⅓ cup of the moong dal mixture into the center of the frying pan. Cook for 1 to 2 seconds, then, using the underside of the measuring cup, gently spread the batter outward in a spiral motion. When it reaches 5 inches in diameter, use a small rubber spatula to brush the remaining wet batter at the center toward the edges, taking care not to disturb the bottom.

4. 4

   When the pancake is about 7–8 inches across, spread 1 tablespoon each of the sliced shallots and julienned peppers on the surface, and press down on the shallots and peppers gently with the spatula so they adhere to the pancake. Drizzle a little oil around the rim and the top of the pancake. Sprinkle with salt, pepper, and red chili powder, if using. Cover and cook until the underside of the pancake is golden brown and crispy, about 2 minutes.

5. 5

   Uncover the pan and flip the pancake. Cook uncovered for another minute. Transfer the pancake to a plate, and cover it with a second inverted plate to keep the pancake warm while you repeat the cooking process with the remaining batter.

6. 6

   Serve the pancakes with chutneys, pickles, and relishes of your choice.

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