Zucchini & Whole Green Moong Dal Cheela
(Indian savory griddlecakes with whole green moong dal,
like pesarattu).
This recipe is from Archana's Kitchen (Instagram, 15 June 2016; website, 31 Jan. 2016) although the original includes lauki, rather than zucchini. I soaked the dal overnight, and left out the chilies.
I found it had a "meaty" taste, which probably is from the heartiness of the dal. If someone has to eat less meat for health reasons but misses it, perhaps this could be a good substitute to eat at breakfast or in a sandwich? If you use a nonstick pan and not too much oil, it should be really healthy.
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