GUJARATI MOONG DAL DHOKLA Steamed Lentil Cake with Ginger & Curry Leaves

Name: GUJARATI MOONG DAL DHOKLA Steamed Lentil Cake with Ginger & Curry Leaves
Cuisine: Asian
Ingredients: 250 g (9 oz/1⅓ cups) green moong dal, (mung beans with skin on); 2.5 cm (1 in) ginger root, roughly chopped; 1 green bird’s-eye chilli, roughly chopped; 180 ml (6 fl oz/¾ cup) water; 1 tbsp finely chopped coriander (cilantro) leaves; 1 tbsp vegetable oil; juice of ½ lime; salt, to taste; 1½ tsp salt, Eno or fruit; chopped coriander (cilantro), to garnish; grated fresh or frozen coconut, to garnish; 2 tbsp vegetable oil; 1 tsp black mustard seeds; 1 tsp sesame seeds; ½ tsp asafoetida; 6–8 curry leaves; 1 tbsp sugar

6 steps

This savoury steamed cake is made with ground lentils and flavoured with curry leaves, chilli, ginger and mustard seeds.

Updated at: Wed, 16 Aug 2023 20:36:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories351.6 kcal (18%)

Total Fat13.7 g (20%)

Carbs44.2 g (17%)

Sugars7.6 g (8%)

Protein15.6 g (31%)

Sodium1077.2 mg (54%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250ggreen moong dal

mung beans with skin on

2 cmginger root

.5, roughly chopped

1green bird’s-eye chilli

roughly chopped

180mlwater

1 Tbspcoriander leaves

finely chopped

1 Tbspvegetable oil

1 ½ tspsalt

chopped, cilantro, to garnish

fresh coconut

grated, or frozen, to garnish

tadka

2 Tbspvegetable oil

1 tspblack mustard seeds

1 tspsesame seeds

½ tspasafoetida

6curry leaves

1 Tbspsugar

Instructions

Step 1

Soak the moong dal in a large bowl in plenty of water for 6–7 hours, or preferably overnight.

Step 2

Pound the ginger and chilli in a pestle and mortar to make a coarse paste. Drain the dal, put it in a blender with the 180 ml (6 fl oz/¾ cup) of water and blend to a smooth, fine paste. Transfer to a mixing bowl and add the ginger and chilli paste, coriander leaves, oil, lime juice and salt. Mix the batter well and set aside.

Step 3

Set up the steamer and oil and line a round 10–20 cm (7–8 in) cake tin (pan) with baking parchment. Add the Eno or fruit salt to the prepared batter, stirring to make sure it is evenly mixed in. Spoon the mixture into the prepared tin, then steam for 18–20 minutes over a medium heat. If you don’t have a steamer, place the baking tin on a trivet in a large saucepan, and fill the saucepan with boiling water to the level of the trivet. Cover and steam as above, topping up with boiling water as necessary. Turn off the heat and let it rest until cool enough to handle. Remove the tin from the steamer, run a knife around the edge to loosen the dhokla and carefully turn it out onto a plate. Using a cocktail stick (toothpick), prick a few holes across the surface. Set aside to cool, slightly.

Step 4

To make the tadka, heat the oil in a frying pan (skillet) over a medium heat. Add the mustard seeds and sesame seeds and fry for a few seconds until they sputter, then add the asafoetida and fry for a few seconds more. Turn off the heat and add the curry leaves, sugar and about 3 tablespoons of water, mixing well to make sure the sugar dissolves completely. Spread this mix evenly over the warm dhokla. The mixture will seep through the dhokla and add moisture and flavour.

Step 5

Garnish with fresh coriander and grated coconut.

Step 6

Serve warm on your thali with green chutney.