If you're bored with eating the same breakfast dishes every morning and want something healthy, light, and quick to prepare, a combination of moong dal cheela and homemade Schezwan chutney can be a great start to your day. Both recipes are homemade, easy, and full of flavor.

Let's learn the easy, step-by-step method for making both.

Moong Dal Cheela Recipe

Essential Ingredients

1 cup moong dal

1 inch of ginger

1-2 green chilies

1/2 teaspoon cumin seeds

1/4 teaspoon turmeric

A pinch of asafoetida

Salt (to taste)

2 tablespoons finely chopped coriander

Oil or ghee (for frying)

How to Make Moong Dal Cheela

- First, soak the moong dal for a few hours, rinse thoroughly, and drain the water.

- Put the dal, ginger, and green chilies in a mixer. Add a little water and grind to a smooth paste. Make sure the batter isn't too thin.

- Transfer the ground mixture to a large bowl. Add cumin seeds, turmeric, asafoetida, salt, and coriander leaves and mix.

- The batter should have a slightly thick, flowing consistency like a dosa.

- Now heat a non-stick pan. Grease it well with a little oil.

- Pour a ladle of batter onto the pan and spread it thinly in a circular motion.

- Add a little oil to the edges and cook the cheela over medium heat until crisp.

- Remove from heat when both sides are lightly golden. The hot, nutritious moong dal cheela is ready.

Schezwan Chutney Recipe

Required Ingredients

15–20 dried red chilies

1/2 cup finely chopped garlic

2 tablespoons finely chopped ginger

4–5 tablespoons oil

1 teaspoon soy sauce

2 tablespoons tomato ketchup

1 tablespoon vinegar

1 teaspoon sugar

Salt to taste

How to Make the Chutney

Soak the red chilies in hot water for 30–45 minutes to soften them.

Drain the soaked chilies and put them in a mixer. Add a little water and grind them into a coarse paste.

Heat oil in a pan. Add garlic and ginger and fry until golden brown.

Add the chili paste and salt. Cook the mixture over low heat for 5–7 minutes until the oil begins to separate.

Add the soy sauce, ketchup, vinegar, and sugar, and cook the chutney for a few minutes.

If the chutney seems too thick, add a little of the water used to soak the red chilies.

Cook over low heat for 5–10 minutes, then turn off the heat. Once cooled, store in an airtight container in the refrigerator.

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