Savoury and wholesome, Leftover Dal Cheela combines the goodness of lentils into a golden pancake perfect for busy mornings. Spiced with zingy ginger, fiery green chillies and aromatic cumin, these cheelas pack plenty of flavour. Enjoy them plain or stuff them with a spicy paneer-onion-tomato mix for a protein-rich breakfast that will power you through the day. The best part? They're a clever way to use up any leftover dal!
Sunrise tip: For a nutrition boost you can also experiment with different leftover lentils like chana dal or toor dal.
Time: 10 minutes
In a large mixing bowl, combine the cooked dal, a pinch of salt, cumin seeds, Sunrise red chilli powder, rice flour, hing, besan, finely chopped green chilli, chopped onions, chopped ginger, chopped coriander leaves, Sunrise Tadka masala and water.
Mix well, mashing the dal slightly. Gradually add water, a little at a time, to create a smooth batter. Whisk thoroughly to avoid any lumps.
Time: 23 minutes
Heat a non-stick tava or flat pan over medium heat. Grease lightly with a few drops of oil. Pour a ladleful of batter (approx. 1/4 cup) onto the centre and spread in a circular motion using the back of the ladle to create a round of medium thickness. Drizzle a few drops of oil around the edge
Cook for 2-3 minutes until the base turns golden-brown and crisp. Flip and cook the other side for 1-2 minutes until brown spots appear.
Time: 2 minutes
Once the cheelas are ready, serve them on the serving platter and garnish them with chopped green coriander leaves.
Accompaniment: Mint-coriander chutney, tamarind chutney
Beverage: Masala chai
This clever recipe transforms humble leftover dal into a rich, creamy coconut soup that's surprisingly elegant yet super simple to make. Infused with aromatic Indian spices and balanced by the subtle sweetness of coconut milk, this hearty one-pot meal is a soulful way to breathe new life into yesterday's lentil curry. Warming, nutritious and deeply satisfying, it's the ultimate comfort in a bowl.
Sunrise tip: For a silky smooth consistency, blend half the soup until creamy before adding it back to the pot. This gives the perfect balance of chunky lentils and velvety broth.
Time: 5 minutes
Heat refined oil in a large pot over medium heat. Add mustard seeds & curry leaves and let them sizzle for 30 seconds. Stir in chopped ginger and fry for 2-3 minutes.
Time: 5 minutes
Add leftover dal to the fried mixture and add some water to it. Stir in with a pinch of salt, sugar, Sunrise Sabji masala and cook for 2-3 minutes
Time: 10 minutes
Pour in coconut milk and keep stirring & cooking for 2-3 minutes.
Now sprinkle freshly chopped coconut and lemon juice and cook for 2-3 minutes
Time: 2 minutes
Remove the pot from heat and taste and adjust salt if needed. Ladle the hot soup into serving bowls. Garnish with a sprinkle of curry leaves and drops of coconut milk. Serve immediately with a slice of crusty bread or naan on the side. Enjoy!
Side Dish: Garlic naan or toasted sourdough bread