Wednesday, May 21, 2008
Gujarati Series - Chora Daal-Fenugreek Dhokla
This is fairly easy, and is perfect for weekend lunches.
1.5 cups Chora Daal
1/2 cup yellow moong daal
1 bunch- fresh or frozen Methi or Fenugreek leaves
2-3 large - chili peppers ( for heat)
1 large piece - ginger
4-5 cloves garlic
1 small bunch cilantro
1 heaping tbsp - besan flour
1 tsp- jeera (cumin) seeds
salt, sugar to taste
1 tsp- Eno or Fruit Salt
Soak Chora Daal and the yellow moong daal together for at least a few hours. When ready to make the dhokla, grind the daals together with the jeera seeds and some salt. The mixture should resemble an Idli batter and should not be too thick or too thin. Grind the peppers, ginger , garlic and cilantro. Add this to the batter along with the sugar and some more salt. Adjust to your taste. Leave the batter aside for 15 minutes, and then add the methi leaves and besan to it. Stir well.
When ready to steam the dhoklas, add the eno to it. This will make them fluffier.
Pour the dhokla batter into a sprayed cake pan. Steam on medium high for at least 15-20 minutes. You may temper them with some mustard seeds and curry leaves. I left them just as they were. Serve with Cilantro-Mint chutney and some hot tea or coffee for a perfectly healthy lunch!
Variation- Add some spinach leaves to the batter instead of Fenugreek leaves.
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GET TO KNOW: BLACK CUMIN SEEDS
black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella