Yellow Moong Daal Dhokla – Protein Rich Breakfast

Yellow Moong Daal Dhokla – Protein Rich Breakfast

Yellow Moong Daal refers to moong beans that have been skinned and split so that they’re flat, yellow and quick-cooking. They’re easy to digest.

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Yellow Moong Daal

Dhokla is one of the most popular Gujarati recipes and Moong Dal Dhokla makes for a great snack. It is made using moong dal, besan, curd, soda, and tempered with curry leaves, sesame seeds. It is best enjoyed with a cup of hot tea. Served Dhokla with green raw mango coriander chutney.

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Yellow Moong Daal Dhokla

Ingredients :

For Dhokla:

Yellow moong dal ( washed and soaked for 4 hours or overnight ) – 3/4 cup
Green chilies – 2
Salt to taste
Sugar – 1 tsp
Oil – 1 tbsp
Turmeric – 1/4 tsp
Besan – 1 tbsp
Curd – 2 tbsp
Eno – 1& 1/2 tsp

For Tempering:
Oil – 1 tbsp
Mustard seeds or Rai – 1/2 tsp
Chopped Green chili  – 3
White Sesame – 1 tbsp
Lemon juice – 1 tbsp
Curry Leaves – 6
Sugar – 1 tsp
Water – 3/4 cup

Method :

  1. Combine soaked yellow moong dal, green chilies, salt, sugar, oil, turmeric powder, besan, curd and blend in a mixer using a little water ( 2 tbsp) to make a smooth paste.
  2. Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes.
  3. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  4. Pour batter into a greased dhokla pan and steam for 15 minutes. Check with a toothpick if it cum out clean then it’s done. Allow it cool down.
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Steamed Moong Daal Dhokla

For Tempering:

  1. Heat oil in a small pan. First, add the mustard seeds. Let them pop first.
  2. Add curry leaves and white sesame, and allow to crackle.
  3. Then add green chili, sugar. Now add water, lemon juice and let it boil for 1 minute. Switch off the flame.
  4. Spread tempering over dhokla and cut into the desired shape and enjoy.
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Moong Daal Dhokla
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Author: rupalikarki

My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Indirapuram, GZD which is a city near New Delhi, the capital of India. Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started.

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