Makki Ka Dhokla With Dal
Servings - 2 - 3
INGREDIENTS
(For Dal)
Split pigeon peas - 50 grams
Split mung beans - 50 grams
Split red lentils - 50 grams
Split bengal gram - 50 grams
Split green mung beans - 50 grams
Water - 2 litres, divided
Turmeric - 1 teaspoon
Salt - 1 teaspoon
Ghee - 2 teaspoons
Cumin seeds - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Cinnamon stick - 1 inch
Garlic - 1/2 teaspoon
Ginger - 1 teaspoon
Onions - 80 grams
Tomato - 120 grams
Green chili - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Dry fenugreek - 1 teaspoon
(For Makki Ka Dhokla)
Green peas - 100 grams
Maize flour - 250 grams
Fenugreek leaves - 10 grams
Coriander - 2 teaspoons
Carom seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Asafoetida - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Green chili paste - 1 teaspoon
Salt - 1 teaspoon
Curd - 100 grams
Baking soda - 1/4 teaspoon
Oil - 30 milliliters
Water - 30 milliliters
PREPARATION
(For Dal)
- In a bowl, add 50 grams split pigeon peas, 50 grams split mung beans, 50 grams split red lentils, 50 grams split bengal gram, 50 grams split green mung beans, 1 litre water and soak for 30 minutes.
- Take a pressure cooker, add the soaked lentils in it, add 1 litre water, 1 teaspoon turmeric, 1 teaspoon salt and cover it with lid.
- Cook until you hear 2 whistles.
- Open the lid and remove it from heat.
- Heat 2 teaspoons ghee in a heavy skillet, add 1 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 1 cinnamon stick and stir well.
- Add 1/2 teaspoon garlic, 1 teaspoon ginger and stir for 2 - 3 minutes.
- Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.
- Now, add 120 grams tomato, 1/2 teaspoon green chili and mix it well.
- Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
- Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
- Then, add the cooked dal in it and mix it well.
- Cook for 8 - 10 minutes on medium heat.
- Add 1 teaspoon dry fenugreek and mix it well.
- Cook for another 3 - 5 minutes on medium heat.
- Remove it from heat and keep aside.
(For Makki Ka Dhokla)
- In a blender, add 100 grams green peas and blend well.
- In a mixing bowl, add 250 grams maize flour, 10 grams fenugreek leaves, 2 teaspoons coriander, 1/2 teaspoon carom seeds, 1 teaspoon cumin seeds, 1/2 teaspoon asafoetida, 1/2 teaspoon turmeric, 1/4 teaspoon garam masala, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon green chili paste, blended green peas, 1 teaspoon salt, 100 grams curd, 1/4 teaspoon baking soda and mix it well.
- Add 30 milliliters oil and mix it well.
- Then, add 30 milliliters water and mix it well to make a smooth soft mixture.
- Rest the mixture for 5 - 10 minutes.
- Take some mixture in your hands and shape it into a ball. Press in the center with your finger.
- Place it in a steamer.
- Cover it with lid and steam for about 20 minutes.
- Open the lid and remove it from the steamer.
- Serve with prepared dal.
