MOONG DAL AND PEAS DHOKLA

INGREDIENTS

moong dal  1/2 cup
green peas boiled  1/2 cup
green chillies 2 or to taste
ginger grated  1 "
chickpea flour/ besan  1 tbsp
sour curd well beaten  2 tbsp
sugar  1 tsp
fruit salt   1 tsp
citric acid crystals 1/4 tsp / lime juice  1 tsp
turmeric pdr.  1/4 tsp
coriander leaves a bunch
grated coconut  2 tbsp
salt to taste

FOR TEMPERING
oil  2 tsp
mustard seeds  1/2 tsp
chillies slit   3-4
curry leaves few
asafoetida a big pinch

METHOD

wash and soak dal for 4-5 hours
grind dal with 1/3 cup of peas, ginger and green chillies to a fine paste
add to the ground mixture, gram flour, rest of the peas, beaten curd, sugar, citric acid, turmeric, oil & salt, mix well
add fruit salt just before steaming, the batter should be frothy, at once pour in a greased vessel to 1" thickness & steam for 15-20 minutes.
cool, run the knife along the edges & carefully unmold onto a plate.
heat oil, add mustard seeds, curry leaves, chillies, asafoetida, fry till chillies turn colour
spread the seasoning all over the dhokla, garnish with grated coconut, coriander leaves
cut and serve in desired shape with chutney of your choice.




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