Hello, I am Marie. Today, I’m gonna show you how to prepare tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) Recipe
Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) is something which I’ve loved my whole life. They are nice and they look wonderful.
To be with this recipe, we must prepare a few components. You can have tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake):
- Prepare 1 cup tuver daal soaked 1/2 cup methi leaves 1/4 cup coriander leaves 2 teaspoon green garlic 1 inch ger 2 green chillies
- Get Salt to taste 1/2 cup yogurt 2 tablespoon gram flour 1 teaspoon eno
- Make ready Ingredients for tempering:- 1 teaspoon mustard seed 1/2 teaspoon cumin seeds 1 tablespoon sesame seeds Few curry leaves
- Get Few curry leaves 1 cup Water 3 tablespoon sugar 2 tablespoon oil
- Make ready 1/2 teaspoon Salt
- Get 3-4 red dried chillies. (optional)
Steps to make Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake):
- In a food processor add daal, methi leaves, coriander, green garlic, green chillies ger and yogurt and make a paste.
- Add gram flour and eno to the paste and mix and transfer in the greased plate and steam for 10 minutes in a steamer.
- Remove from steam and let it cool for 5 minutes. Cut the dhokla after five minutes and leave it aside.
- In a pan heat oil and add curry leaves, mustard, cumin, sesame seeds and red chillies. Once it starts fluttering add water, salt and sugar. Cook until sugar dissolves. Once done pour it on top of dhokla and let it set for 5 minutes before serving.
So that’s going to wrap this up for this distinctive dish tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
