Buttermilk mung dal cheela with fennel seeds (Masala cheela) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 508) by Yamuna Devi

  • buttermilk
  • ghee
  • Show all ingredients...

  • EYB Comments

    Dal must soak in water 3-4 hours. Can substitute plain yogurt for buttermilk, and vegetable oil for ghee.

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

Accompaniments: Golden pumpkin toovar dal soup (Toovar kaddu dal); Baby potatoes with seasoned tomato sauce (Aloo tamatar sabji); Cumin-flavored ghee (Jeera ghee); Dry coconut chutney (Khopra chatni); Creamy cashew chutney (Kaju chatni); Shredded mango and coconut chutney (Aam nariyal chatni)

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.

Notes about this recipe

  • Eat Your Books

    Dal must soak in water 3-4 hours. Can substitute plain yogurt for buttermilk, and vegetable oil for ghee.

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