Today’s post is about a much-loved breakfast dish in India – besan cheela. For the uninitiated, besan is flour made from Bengal gram (chana dal), used in Indian cuisine in a variety of dishes such as kadhi, jhunka and pakoras.
In cheela, batter is made out of besan and other ingredients, shallow-fried like pancakes on an skillet/tava and served hot.
Doesn’t food acquire an exotic sheen when described in language alien to its roots? Mangodi sounds like something grandmas from my native place would add to curries simmering in earthen pots. Sundried lentil dumplings? That’s like stuff my hostel-residing cousins in Bangalore would cook on a rare Sunday, as they do pasta and bruschetta.
But there you have it. Mangodi = sundried lentil dumplings. Choose the name you like. Made of ground moong dal with a hint of salt and spices, mangodi globules are sun-dried for 2-3 days before they are ready to use in curries.
Every time my mom makes spinach raita when guests are over, she is asked what went into the dish and how she made it. Sure to be followed by incredulous expressions when she lists out a mere five ingredients and two steps. Nothing that tastes this good can be so easy!
From my mom’s kitchen, a colorful, vegetable-laden poha for a superhealthy kickstart to the day.
Fenugreek leaves and chickpea gravy – did that make you frown? Methi chhole isn’t the most fashionable way of having chickpeas in India [channa masala takes the crown for popularity], but if you’re one of those who want to do something offbeat, ‘hatke’ – you must try this recipe.
In methi chhole, fresh fenugreek and chickpeas come together like soulmates – the bitter notes of methi are tamed by the rich nuttiness of chickpeas and the interesting spice blend in the gravy.
Who says the tastier the dish, the more sinful it is? Coconut date balls are the perfect rebuttal to that axiom.
Learn how to make this delectable sweet packed with nutrition, with no added oils, no processed sugars. And vegan to boot.