Gujarat

Moong dal dhokla

Name: Moong dal dhokla
Prep time: 4 h
Cook time: 40 min
Total time: 4 h 40 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 1 cup yellow moong dal soaked 4 hours moong dal (split yellow mung beans); 1 inch ginger; 2 green chilli; 1/2 cup for grinding water; Salt, to taste; a pinch turmeric (ground turmeric); 2 tsp lemon juice; 1/2 tsp fruit salt or soda baking soda (bicarb soda, bicarbonate of soda); 1 tbsp cooking oil (vegetable oil); 1 tsp mustard seeds; 1 tsp sesame seeds; 1 sprig curry leaves; 1 tsp in the tempering water sugar; Coriander leaves (cilantro), to finish; 2 tbsp to finish fresh grated coconut

Khaman's cousin, made with moong dal. Soft, spongy, tempered with mustard and curry leaves.

40 minTime

13 gProtein each

mildSpice

4hPlan ahead. Soak for 4 hours first; the 40 minutes come after.

Steam, sponge, temper2 chapters · 1 min read

Make it your way

Grandma's waySteamed moong dal dhokla with mustard tempering.

The original

238kcalsame

13 gproteinsame

9 gfibresame

40minutessame

Moong dal dhokla.

Per serving, worked out from the ingredient table.

Ingredients

Moong dal (split yellow mung beans)1 cup yellow moong dal, soaked 4 hours

Ginger2.5 cm

Green chilli2

Water½ cup, for grinding

Saltto taste

Turmeric (ground turmeric)a pinch

Lemon juice2 tsp

Baking soda (bicarb soda, bicarbonate of soda)½ tsp fruit salt or soda

Cooking oil (vegetable oil)1 tbsp

Mustard seeds1 tsp

Sesame seeds1 tsp

Curry leaves1 sprig

Sugar1 tsp, in the tempering water

Coriander leaves (cilantro)to finish

Fresh grated coconut2 tbsp, to finish

Method

4 steps

1Grind the soaked dal with ginger, chillies and a little water into a thick, slightly coarse batter. Rest 30 minutes with salt and turmeric.
2Grease a plate and heat water in a steamer. Stir lemon juice and soda into the batter and pour at once.
3Steam until a knife comes out clean.
4Temper mustard, sesame and curry leaves in oil, add 1/4 cup water with sugar and pour over the cut dhokla. Top with coriander and coconut.

Serve it like this

Cut into squares, pile on a plate, spoon the tempering over and serve with green chutney and a cup of chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Moong dal dhokla

Khaman's cousin, made with moong dal. Soft, spongy, tempered with mustard and curry leaves.

40 minTime

13 gProtein each

mildSpice

4hPlan ahead. Soak for 4 hours first; the 40 minutes come after.

Steam, sponge, temper2 chapters · 1 min read

Make it your way

Grandma's waySteamed moong dal dhokla with mustard tempering.

The original

238kcalsame

13 gproteinsame

9 gfibresame

40minutessame

Moong dal dhokla.

Per serving, worked out from the ingredient table.

Ingredients

Moong dal (split yellow mung beans)1 cup yellow moong dal, soaked 4 hours

Ginger2.5 cm

Green chilli2

Water½ cup, for grinding

Saltto taste

Turmeric (ground turmeric)a pinch

Lemon juice2 tsp

Baking soda (bicarb soda, bicarbonate of soda)½ tsp fruit salt or soda

Cooking oil (vegetable oil)1 tbsp

Mustard seeds1 tsp

Sesame seeds1 tsp

Curry leaves1 sprig

Sugar1 tsp, in the tempering water

Coriander leaves (cilantro)to finish

Fresh grated coconut2 tbsp, to finish

Method

4 steps

1Grind the soaked dal with ginger, chillies and a little water into a thick, slightly coarse batter. Rest 30 minutes with salt and turmeric.
2Grease a plate and heat water in a steamer. Stir lemon juice and soda into the batter and pour at once.
3Steam until a knife comes out clean.
4Temper mustard, sesame and curry leaves in oil, add 1/4 cup water with sugar and pour over the cut dhokla. Top with coriander and coconut.

Serve it like this

Cut into squares, pile on a plate, spoon the tempering over and serve with green chutney and a cup of chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Moong dal dhokla

Make it your way

Ingredients

Method

Moong dal dhokla

Make it your way

Ingredients

Method

Make it a meal