It is easily be called a superfood for the common man with its wealth of vitamins and minerals abundant in the humble legume. For the vegetarians it provides a great source of protein and fiber.
For the vegetarians it provides a great source of protein and fiber. Its low in fat and cholesterol and easily digestible.
Moong Beans & PeasDhokla
- 2 Cups sprouted moong beans
- ½ Cup frozen Peas (or spinach)
- 3-4 green chillies (or to taste)
- 1/4 Cup besan (chickpea flour)
- 1/4 Cup Water
- 4 Tsp lemon juice
- 1.5 Tsp teaspoon salt or to taste.
- 1 Tbsp Fruit Salt + 2 Tbsp Water
- 1 Pinch Asafoetida
- 1 Tbsp Oil
- 1 Tbsp Ghee/Oil
- 1 tbsp mustard seeds
- 2 tbsp sesame seeds
- 2 green chili slit
- A pinch of asafoetida
- 2 tbsp sugar
- 1/2 Cup Water
- Put the steamer on boil.
- Blend the sprouted moong beans with green chilies and peas in a mixer grinder or a processor. Make a smooth paste with very little water.
- Empty in a bowl add chickpea flour and water and mix well.
- Add salt, lemon juice and asafoetida.
- Mix well and add the fruit salt with water.
- Mix really well for a minute.
- The idea is to incorporate air in the whole batter.
- Pour in a greased cake tin or steel 8'' round pan and lower in the steamer.
- Steam for 20 minutes on a medium to high heat.
- As the dhokla is steaming, make the tempering.
- Add ghee in a small pan and add sesame seeds, green chillies, mustard seeds, curry leaves and cook briefly.
- Add water and sugar and boil for a minute till the sugar dissolves completely.
- One the dhokla is cooked cool for a minute and inverted on a plate.
- Pour the tempered sugar water
- Sprinkle coriander leaves and fresh coconut and serve with Mint Coriander Chutney