yellow moong dal dhokla - luke coutinho...1 tsp mustard seeds 1 tsp sesame seeds 1/4 to 1/2 tsp red...

Yellow moong dal dhokla Ingredients: 1 cup yellow moong dal, soaked overnight (12-14 hours ) 1 tbsp rice flour 1 tbsp ginger- green chili paste. 1/4 tsp hing/asafoe�da 1 tsp pink salt 1 tbsp lemon juice Cold pressed peanut oil/ coconut oil or organic ghee for greasing the dhokla plates For tempering : A sprig of curry leaves/kadi pa�a 2-3 chilies 1 tsp mustard seeds 1 tsp sesame seeds 1/4 to 1/2 tsp red chili powder (op�onal) 1 tbsp cold pressed coconut oil. Handful of chopped coriander leaves. Method : 1. Drain the water from the soaked moong dal. Transfer the soaked dal into a grinder jar and using about 1/4 cup water, grind it to a smooth paste. 2. In a large mixing bowl, add the moong dal paste and rest of the Ingredients. Mix it well to form a ba�er. If it seems too thick, add water li�le by li�le �ll you get a pouring consistency ba�er. 3. Add water to dhokla steamer and put it on high heat. Grease the plates on which you will pour the ba�er. 4. When steam starts forming in the steamer, lower the heat to medium. Pour the ba�er into the greased plates and place them inside the steamer. Cover and steam for 15-20 mins. Adding lemon drops to the ba�er allows natural fermenta�on and makes it so� and fluffy) 5. When done, take off the lid. Take the plates out. Set aside to cool, while you prepare the tempering. 6. Heat the oil for tempering. When hot, add the mustard seeds, sesame seeds, green chilies and curry leaves. When it splu�ers, add the red chili powder. Take it off gas and spread the tempering over the Dhokla. 7. Garnish with chopped coriander leaves and/or grated fresh coconut. Serve with green chutney. Notes : Yellow moong dal is a source of perfect plant protein which in combina�on with rice flour completes its amino acid profile and becomes a complete protein. Adding one tbsp rice flour to it also makes it easier to bind . Yellow dal is easily diges�ble and doesn't leave you feeling heavy or bloated as gram flour would. It makes a perfect evening snack as well as a kid-friendly �ffin item.

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Page 1: Yellow moong dal dhokla - Luke Coutinho...1 tsp mustard seeds 1 tsp sesame seeds 1/4 to 1/2 tsp red chili powder (op onal) 1 tbsp cold pressed coconut oil. Handful of chopped coriander

Yellow moong dal dhokla Ingredients:1 cup yellow moong dal, soaked overnight (12-14 hours )1 tbsp rice flour 1 tbsp ginger- green chili paste.1/4 tsp hing/asafoe�da1 tsp pink salt 1 tbsp lemon juiceCold pressed peanut oil/ coconut oil or organic ghee for greasing the dhokla plates

For tempering :A sprig of curry leaves/kadi pa�a2-3 chilies1 tsp mustard seeds1 tsp sesame seeds1/4 to 1/2 tsp red chili powder (op�onal)1 tbsp cold pressed coconut oil.Handful of chopped coriander leaves.

Method :1. Drain the water from the soaked moong dal. Transfer the soaked dal into a grinder jar and using about 1/4 cup water, grind it to a smooth paste.2. In a large mixing bowl, add the moong dal paste and rest of the Ingredients. Mix it well to form a ba�er. If it seems too thick, add water li�le by li�le �ll you get a pouring consistency ba�er. 3. Add water to dhokla steamer and put it on high heat. Grease the plates on which you will pour the ba�er.4. When steam starts forming in the steamer, lower the heat to medium. Pour the ba�er into the greased plates and place them inside the steamer. Cover and steam for 15-20 mins. Adding lemon drops to the ba�er allows natural fermenta�on and makes it so� and fluffy)5. When done, take off the lid. Take the plates out. Set aside to cool, while you prepare the tempering.6. Heat the oil for tempering. When hot, add the mustard seeds, sesame seeds, green chilies and curry leaves. When it splu�ers, add the red chili powder. Take it off gas and spread the tempering over the Dhokla.7. Garnish with chopped coriander leaves and/or grated fresh coconut. Serve with green chutney.

Notes :Yellow moong dal is a source of perfect plant protein which in combina�on with rice flour completes its amino acid profile and becomes a complete protein. Adding one tbsp rice flour to it also makes it easier to bind .Yellow dal is easily diges�ble and doesn't leave you feeling heavy or bloated as gram flour would. It makes a perfect evening snack as well as a kid-friendly �ffin item.

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