By Deepali Verma
Palak paneer moong daal cheela is quick and simple. The paneer gives the cheela an additional protein boost and makes it the ideal dish to serve for breakfast, lunch, or dinner.
1 cup green Moong daal, soaked for 2-3 hours, 1 cup spinach leaves, 2 green chilies, 2-3 cloves garlic, 1 inch ginger, 1 tsp salt or as per taste, 1/2 cup curd/yogurt (any plant based will work too), 1/2 cup water or as desired.
Garlic chutney or any chutney of your choice and grated paneer.
All of the ingredients for the batter should be added to a blender and blended until smooth. Add a little water at a time to create a semi-thick batter.
A pan or dosa tawa should be heated to medium. Pour a ladle full of batter, brush with oil, and spread carefully.
Spread some oil on the edges and fry them till crispy and golden on a medium flame.
Over the cheela, sprinkle some grated paneer and garlic chutney.