Recipes by Rashmi

INGREDIENT:

1. Mung daal (yellow split lentil) – 2 cups (soaked in water for 3-4 hr)
2. Turmeric powder – 1.5 tsp
3. Chili powder – 1 tsp
4. Cumin powder – 1 tsp
5. Pinch of asafoetida
6. Salt to taste
7. Paneer - 100 gm (chopped)
8. Green chilies – 3-4
9. 1 medium red onion(finely chopped)
10. ½ cup green peas
11. Olive oil for greasing
12. Onion seeds - ½ tbsp

METHOD:

1. Drain out all the water from soaked daal. Now take a food processor and transfer this daal in it. Add green chilies, salt & 1 ½ cup of water and grind them to make a smooth batter. If required, add more water and make a smooth batter.
   
2. Place this batter in a large bowl and add all other ingredients except oil. Mix them well and let it stay for 20 min.
3. Now heat a greased flat pan. Pour ladleful batter on heated pan and spread it in round shape with diameter of 6-8 inches.
4. Reduce the heat to medium and cook it for 4-5 min or until bottom side gets cooked. Now turn the other side and cook for 4-5 min on medium high heat or until it turns to golden brown.
5. Paneer Moong daal cheela/Cheese Mung Bean Pancake is ready to serve. Serve with chutney or salsa.