Mung bean! Fun to say, fun to eat.



Moong ki dal ka cheela with Coriander Chutney

I had all but forgotten this recipe until last week when Pranav asked me if I would make cheela for breakfast. These healthy savoury pancakes are a wonderful way to start the day, and they are easily among our favourite breakfast choices. They can be made with any dahl, but my go-to dahl is definitely moong. A note: it would be wise to decide the night before if this will be your breakfast.



Moong Ki Dal ka Cheela (makes approx. 8)

• 1/2 cup split or whole moong dahl (mung beans)
• 1/2 medium onion - chopped
• 1 green chili pepper
• 1/2 inch piece of ginger
• 1/4 tsp whole cumin seeds
• 1/4 tsp red chili powder
• 1/4 tsp turmeric
• salt to taste
• vegetable oil for brushing
• a non-stick pan

The night before, soak the moong dahl in 2 cups of water. When you wake up, the dahl will have doubled in quantity, and will be the right texture for making the cheelas. Empty the water that the dahl has been soaking in, and give it a quick rinse in some clean water. Now blend together all the ingredients to form a batter - dahl, onion, green chili pepper, ginger, cumin seeds, red chili powder, turmeric and salt. You may need to add a little water in order for the elements to blend smoothly, but do this slowly and sparingly so that the batter does not become overly runny.

Now heat the non-stick pan on medium heat, and brush a little vegetable oil onto the centre. Spoon 2 tbsp of the dahl mixture onto the centre of the pan and carefully spread it out to form a pancake about 5 inches in diameter. Use a spatula to carefully lift the edges of the pancake as it cooks. The cheela should not adhere to the non-stick. If it does, then either your batter is too thin, or your non-stick may be too hot. At the correct heat, the first side of the cheela will take approximately 1 minute to cook.

Carefully flip the cheela and allow the other side to cook. This side will take less time. When done, parts of the cheela will have cooked to a beautiful brown crisp but overall, it should be pliable. You can serve the cheelas with any chutney of your choice, or spiced yogurt.

Frittata for one!

We're in the process of moving, again, and so I've been trying to keep the fridge relatively empty. It wasn't until I came across a piece of broccoli, some mushrooms, and two eggs that I remembered one of my favourite solutions for leftovers - frittata. I love a good frittata, because: 1) it's simple and quick to make, and 2) it satisfies my unending craving for eggs. It's lighter than a quiche, yet equally yummy. First thing's first, make sure you have a non-stick pan that can be used in the oven.

Broccoli and Mushroom Frittata (serves 1)

• 2 large eggs
• 1/3 cup broccoli florets
• 1/3 cup sliced cremini mushrooms (or any kind)
• 1/3 cup milk
• 1/2 cup grated medium cheddar cheese- separated
• 1 tsp vegetable oil for cooking
• salt and black pepper to taste

Start by turning your oven on broil. Whisk together the 2 eggs, milk, and half of the cheese. Season this with a dash of salt and pepper to taste, and keep the mixture aside. Heat 1 tsp of vegetable oil in a small non-stick pan on medium-low. Cook the broccoli florets for about 2-3 minutes before adding the mushrooms. Lightly season the vegetables with salt and pepper (keeping in mind that the egg mixture is already seasoned.) Allow the veggies to cook for another 2-3 minutes, or until the mushrooms have developed some colour. Now add the egg mixture to the non-stick. The mixture should cover the vegetables, and evenly fill the pan. Use a spatula, before the eggs set, to move the veggies around so that they're well distributed. When the bottom crust has formed, sprinkle the top of the frittata with the remaining cheese and put it in the oven for 2-3 minutes. The eggs will fully set, and a lovely golden and cheesy crust will have formed on top.

Of course, you can use any of your favourite vegetable combinations and cheese to make a frittata. Mushroom and spinach are very popular, as are tomato, onion, and asparagus. Hope you enjoy!