Choosing a meal that is both light on the stomach and rich in nutrition is ideal for dinner. If you want to include something wholesome and quick to prepare in your daily routine, moong sprouts cheela proves to be a fantastic option. This dish is packed with proteins and fiber, helping to make your diet significantly more nutritious. The best part is that you do not need to put in excessive effort to cook it. Renowned chef Sanjyot Keer explains how you can easily whip up this vegetable moong sprouts cheela right at home without any hassle.
List of Required Ingredients
To prepare this delicious and healthy cheela, you will need a specific selection of vegetables and seasonings. The recipe calls for 50 grams of broccoli, 50 grams of cabbage, 1 small-sized carrot, a 1-inch piece of ginger, and 1 green chili. Along with these, you need 1.5 cups of sprouts as the core ingredient, 2 to 3 tablespoons of water, 50 grams of sweet corn, and 2 spring onion stalks. To balance the flavors, you will also need salt according to taste, 1/4 teaspoon of black pepper powder, and ghee as needed for cooking.
Step-by-Step Preparation Method
- First Step: To begin making the moong sprouts cheela, take a chopper and add the broccoli, cabbage, peeled carrot, ginger, and green chili to chop everything finely. In the same chopper, now add the sprouts along with a little water and grind the mixture coarsely. Combine this ground mixture directly with the chopped vegetables.
- Second Step: Next, introduce the sweet corn and finely chopped spring onion leaves into the mixture. Follow this by adding salt and black pepper powder, ensuring that all the components are thoroughly mixed together.
- Third Step: Place a pan on high heat and warm it up slightly. Add ghee to the pan and spread it around evenly. Using a spatula, pour the batter onto the pan, cover it with a lid, and let it cook for 6 to 8 minutes. In between, lift the lid to add a bit more ghee, then cover and let it cook again.
- Fourth Step: After about 8 to 10 minutes, carefully flip the cheela over. Add a little more ghee and cook the other side for another 2 to 3 minutes. The protein-rich sprout vegetable cheela is now fully cooked to a golden brown on both sides. Transfer it to a plate and serve it alongside tomato sauce, chutney, or fresh curd.
