Moong Dal Cheela

Thin, savoury crepes made from soaked and ground yellow moong dal batter — the dal is ground with ginger, green chilli, and cumin into a smooth batter and spread thinly on a hot, ghee-greased tawa to crisp at the edges while staying soft in the centre. Eaten as a protein-rich breakfast or light meal with green chutney and yogurt; the cheela is a cornerstone of Rajasthani vegetarian cooking, filling and nourishing without being heavy. In Jaipur, street vendors sell moong dal cheela from early morning alongside pyaaz kachori; the combination of the thin, eggy-textured crepe and the crisp kachori is the signature Jaipur breakfast.