Moong Dal Khaman Dhokla

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Ingredients:

3/4 cup yellow moong dal

2 roughly chopped green chillies

1 inch ginger piece

2 tbsp sugar

a pinch of hing

1 tbsp oil

1/2 tsp haldi

1 tbsp besan/gram flour

2 tbsp curd

1 eno packet

salt as per taste

Water


For Tempering/Tadka:

2 tbsp oil

1 tsp mustard seeds

1 tbsp sesame seeds

a pinch of hing

few curry leaves

2-3 green chillies chopped lengthwise


Garnish with:

1 tbsp chopped coriander leaves

1 tbsp freshly grated coconut (optional)


Recipe:

1. Rub and clean the dal. Then soak the yellow moong dal in enough water for 30 minutes. After 30 mins drain the water well from dal and keep it aside.

2. Combine the yellow moong dal, green chillies and ginger piece in a blender. Blend all together using 1/2 cup water to make a smooth paste of pouring consistency.

3. Transfer the dal paste to a deep and big mixing bowl. Add salt as per the requirements. Add sugar, hing, oil, haldi and besan flour. Mix well into the dal paste.

4. Add curd, this will make the dhoklas fluffy and soft.

5. Beat the dhokla batter to smooth till all the ingredients are combined together.

6. Heat the steamer with water, bring the water to boil. Grease the plate with oil.

7. Add the eno packet with 1 tbsp of water and mix it well till the batter is fluffy. Pour the batter to the greased plate. Keep it inside the steamer.

8. Cover and steam the batter for 15 mins on medium flame. Remove the cover and do a toothpick check, prick the toothpick to the steamed dough and see. it should come out clean. Else steam it for more 5 mins.

9. In a pan heat oil. Add mustard seeds and let it splutter. Then add sesame seeds and stir well. Then add curry leaves, green chillies, hing. Mix well. 

10. Pour it over the dhokla plate with cut cubes. Spread it over all. Then garnish it with chopped coriander leaves and grated coconut.

11. Serve the dhokla in a plate with tomato sauce or green chutney.

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