[ COMMUNITY IMPACT: Moong Dal grown by small scale farmer groups in Natural Farming. Sourced from Benicharanji Betul Madhya Pradesh. ] [ PROCESSING: Harvest of Dals (lentils) is Hand-Pounded Manually Cleaned & Packed by Women Farmer Self Help Groups. ] [ HEALTH BENEFITS: Rich in fiber proteins amino acids polyphenols antioxidants and antimicrobials. Excellent Detox agent. Regulates digestion and good for skin health. ] [ HOW TO USE: Mix Moong Dal Cheela Flour with 1 or 2 Cups of water to make smooth batter. Add ¼ tsp Turmeric Powder ¼ tsp Red Chili Powder ½ tsp Cumin Powder1 tsp Salt pinch of Hing. Stir & Mix Well. Keep aside. Chop Coriander Leaves Onion Chilies Ginger. Add to Moong Dal Batter. Mix well. Allow Batter to rest for 15 to 20 minutes. Make Batter to Medium pouring consistency. Heat Pan.Add scoopful of Batter towards centre of pan. Rotate Batter with back of spatula in round shape. Cook on a Medium flame. Drizzle few drops of Oil/Bhee around edges. Cook on medium flame. Flip cook other side for 1 min till Golden Brown Crisp. Once crisp fold Cheela. Serve with Chutney. ] [ COOKING STEPS: 1) Add Water to PreMix. Stir well. 2) Pour batter on a lightly greased pan. 3) Flip when bubbles form or when golden brown. 4) Serve with your favourite toppings ] [ STORAGE: Once packet is opened store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Organic flour catches weevils easily. Composting organic produce is the best option if spoiled. ]
