Ingredients:
Moong Daal Cheela:
- Moong daal (Yellow lentil) 1 Cup (soaked for 3-4 hours)
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Adrak lehsan paste (Ginger garlic paste) ½ tsp
- Hara dhania (Fresh coriander) 2 tbs
- Pani (Water) 1/4 Cup or as required
- Pani (Water) 1/4 Cup or as required
- Cooking oil
Pineapple & Tomato Chutney:
- Cooking oil 2-3 tbs
- Adrak (Ginger) chopped ½ tsp
- Tamatar (Tomato) deseeded & cubes 1 Cup
- Pineapple small cubes ½ Cup
- Lal mirch (Red chili) crushed 1 tsp
- Namak (Salt) ½ tsp or to taste
- Kalonji (Nigella seeds) 1/4 tsp
- Cheeni (Sugar) 1 tbs
- Tomato ketchup 2 tbs
- Pani (Water) 1/4 Cup or as required
- Lemon juice 1 tbs
- Pani (Water) 1/4 Cup or as required
- Corn flour 1 tbs
- Pani (Water) 2 tbs or as required
Directions:
Moong Daal Cheela:
In grinder,add yellow lentil,red chili powder,salt,balck pepper powder,ginger garlic paste,fresh coriander,water and grind well.
Add water and grind to make a thick & smooth batter.
Grease griddle with oil,pour prepared batter and spread evenly (makes 4-5).
Add cooking oil and cook from both sides on low flame until light golden.
Pineapple & Tomato Chutney:
In frying pan,add cooking oil,ginger and mix well.
Add tomatoes,pineapples and mix well.
Add red chili crushed,salt,nigella seeds,sugar,tomato ketchup,mix well and cook for 2-3 minutes.
Add water and mix,cover and cook on low flame for 6-8 minutes then mash with the help of the help of the masher.
Cover and cook on low flame for 4-5 minutes.
Add lemon juice and mix well.
Add water and mix well.
In corn flour,add water and mix well.
Gradually add dissolve corn flour,mix well and cook until it thickens.
Let it cool.
Ajza:
Moong Daal Cheela:
- Moong daal (Yellow lentil) 1 Cup (soaked for 3-4 hours)
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Adrak lehsan paste (Ginger garlic paste) ½ tsp
- Hara dhania (Fresh coriander) 2 tbs
- Pani (Water) 1/4 Cup or as required
- Pani (Water) 1/4 Cup or as required
- Cooking oil
Pineapple & Tomato Chutney:
- Cooking oil 2-3 tbs
- Adrak (Ginger) chopped ½ tsp
- Tamatar (Tomato) deseeded & cubes 1 Cup
- Pineapple small cubes ½ Cup
- Lal mirch (Red chili) crushed 1 tsp
- Namak (Salt) ½ tsp or to taste
- Kalonji (Nigella seeds) 1/4 tsp
- Cheeni (Sugar) 1 tbs
- Tomato ketchup 2 tbs
- Pani (Water) 1/4 Cup or as required
- Lemon juice 1 tbs
- Pani (Water) 1/4 Cup or as required
- Corn flour 1 tbs
- Pani (Water) 2 tbs or as required
Directions:
Moong Daal Cheela:
Grinder mein moong daal,lal mirch powder,namak,kali mirch powder,adrak lehsan paste,hara dhania aur pani dal ker ache tarhan grind ker lein.
Pani shamil karein aur grind ker ka thick & smooth batter tayyar ker lein.
Tawa ko oil sa grease karein aur tayyar batter dal ker evenly pheela lein (makes 4-5).
Cooking oil dal ker dono sides sa halki ancch per light golden hunay tak paka lein.
Pineapple & Tomato Chutney:
Frying pan mein cooking oil aur adrak dal ker ache tarhan mix karein.
Tamatar aur pineapples dal ker ache tarhan mix ker lein.
Lal mirch crushed,namak,kalonji,cheeni aur tomato ketchup dal ker aceh tarhan mix karein aur 2-3 minutes kliya paka lein.
Pani dal ker mix karein aur dhak ker halki ancch per 6-8 minutes kliya paka lein phir masher ki madad sa mash ker lein.
Dhak dein aur halki ancch per 4-5 minutes kliya paka lein.
Lemon juice dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix ker lein.
Corn flour mein pani dal ker ache tarhan mix karein.
Thora thora ker ka dissolve corn flour shamil kertay jayein aur garha hunay tak paka lein.
Thanda ker lein.
