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Sunday, February 20, 2011

Dal Dokla

Ingredients
  • ¼ cup toor dal
  • ¼ cup chana dal
  • ¼ cup whole black urad dal
  • ¼ cup long grain rice
  • ¼ cup moong bean
  • ¼ tsp fenugreek seeds
  • ¼ cup fresh green chili
  • 1 tbsp chopped ginger
  • ½ cup yogurt
  • 1 tsp baking soda
  • ¼ cup chopped cilantro
  • 1 tbsp oil
  • ¼ tsp black mustard seeds
  • 2 sprigs of curry leaves
  • salt to taste
Directions
  1. Soak toor, chana, urad dal, rice, moong and fenugreek seeds in 8 cups of water for 6-8 hours.  Drain water, add chili, ginger, and then grind coarsely with 1 cup water to get a thick dough.
  2. Add yogurt, baking soda, salt to taste and mix well.  Let rest in a warm place for 1 hour.
  3. Transfer to a pan sprayed with non-stick cooking spray and steam cook for about 25-35 min.
  4. Allow to cool slightly and then cut to pieces.
  5. Heat oil, add mustard seeds and cover the pan.  When the seeds have popped, add curry leaves, stir for 15 sec and then pour on top of the dokla. Garnish with cilantro.
  6. Serve with mint chutney.

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