Vegan Moong Dal Cheela Wraps with Vegetable Medley

Savory lentil crepes stuffed with stir-fried vegetables seasoned with Indian spices.

Ingredients

• 1 cup Moong Dal (Yellow Lentils)
• 1/2 cup, chopped Green & Red Peppers
• 1/2 cup, chopped Grey Zucchini
• 2 cloves, minced Garlic
• 1/2 tsp each Seasonings (Turmeric, Chili Powder)
• 2 tbsp Oil
• Pinch Asafoetida (Hing)
• 1 tbsp, chopped Mint

Instructions

1. Wash the moong dal thoroughly and soak it in enough water for at least 4-5 hours, or preferably overnight. Soaking the dal makes it easier to grind and results in a smoother batter.
2. Drain the soaked moong dal and transfer it to a blender. Add about 1/2 cup of water and blend until you get a smooth, lump-free batter. The consistency should be similar to that of a pancake batter. If the batter is too thick, add a little more water to adjust the consistency.
3. Transfer the batter to a bowl. Add a pinch of asafoetida (hing) and salt to taste. Mix well.
4. Heat oil in a pan over medium heat. Add minced garlic and sauté until it turns light golden.
5. Add chopped peppers and zucchini. Cook for 3-4 minutes
6. Season with turmeric, chili powder, and salt. Mix well. Stir in chopped mint. Remove from heat and set aside.
7. Heat a flat pan or tawa over medium heat. Grease it lightly with oil.
8. Pour a ladleful of batter onto the hot pan and spread it evenly into a thin circle, like a crepe. Cook for about 2-3 minutes, or until the edges start to lift and the cheela turns golden brown on the bottom.
9. Flip the cheela carefully and cook the other side for another 1-2 minutes, until it’s cooked through and golden brown.
10. Place a portion of the vegetable filling on one half of the cheela. Fold the other half over the filling to create a wrap.
11. Serve the Moong Dal Cheela Wraps hot. They taste great on their own or with a side of vegan yogurt.

Cuisine: Indian

Suitability: vegan,vegetarian

Prep Time: 20 mins

Cook Time: 20 mins

Serving Size: 2

Meal Type: breakfast