Description :

Breakfast Whole Meal. Tridoshic – Balances all the Three Doshas – Pitta, Vata, Kapha. Rich in Dietary Fiber, Calcium, Vitamins, Iron & Minerals. Grown by small scale farmers across India, practising Natural Farming. Made from Moong daal & chickpea, both are know for their high protein content.

About Taru Naturals :

TARU Naturals, is a grassroot network building futures where farmers and women have a voice with transparency and trust. We connect consumers to small traditional farmers with healthy, fairtrade, indigenous, natural farming produce. 95 % Women led enterprise. |

Health Benefits : 

Community Impact :

Taru Naturals has bought produce from Harish ji’s , Samudayik Beej Bank , since 2022, giving them a total business of 3,37,992 Rs over the years. |

Processing :

Harvest of dal is manually cleaned and packed by women farmers self help groups. |

How to Cook:

Mix Moong Dal Cheela Flour with 1 or 2 cups of water to make a smooth batter.
Add:
¼ tsp turmeric powder
¼ tsp red chili powder
½ tsp cumin powder
1 tsp salt
A pinch of Hing (Asafoetida)
Stir and mix well.
Step 2: Add Chopped Ingredients
Chop:
Coriander leaves
Onion
Chilies
Ginger
Add the chopped ingredients to the moong dal batter.
Mix well.
Step 3: Rest the Batter
Allow the batter to rest for 15 to 20 minutes.
Adjust the batter to a medium pouring consistency.
Step 4: Cook the Cheela
Heat a pan over medium flame.
Add a scoopful of batter towards the center of the pan.
Rotate the batter with the back of a spatula in a round shape.
Cook on medium flame.
Drizzle a few drops of oil/ghee around the edges.
Cook for a minute, then flip and cook the other side for another minute, till golden brown and crisp. |

Farmer Story :

Moong Dal sourced from Harish Bhai, Madhya Pradesh, Samudayik Beej Bank , which is a community seed bank that preserves local varieties of seeds. The idea is to strengthen the informal seed distribution system so that farmers can get quality seeds at low cost.
How it works:

Farmers participate in growing local varieties, Farmers produce seeds, Seeds are distributed within the community, and Farmers help maintain the seed bank.
Benefits:
The seed bank helps preserve biodiversity and traditional knowledge
1) Helps farmers get quality seeds at low cost
2) Helps farmers adapt to changing environmental conditions
One of the beej banks which are an extension, Samudayik Bewar Beej Bank is a community seed bank in Dindori that preserves multiple varieties of millets and pulses. The initiative was started in the home of Lalsai Baiga. Women in the community now take responsibility for saving seeds.