Herbed mung dal cheela (Cheela) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 507) by Yamuna Devi

  • chervil
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Dal must soak in water 4 hours. Can substitute vegetable oil for ghee, and parsley for coriander leaves.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green beans with water chestnuts (Barbatti singhara sabji); Shredded radish, coconut and carrot salad (Mooli nariyal kachamber); Roasted peanut chutney (Moongfalli chatni); Light 'n' easy pounded rice uppma with potatoes and green peas (Gujarati chura uppma)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Dal must soak in water 4 hours. Can substitute vegetable oil for ghee, and parsley for coriander leaves.

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