Hello, I’m Jane. Today, I’m gonna show you how to make tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. 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 favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) is something that I’ve loved my whole life.
To be with this particular recipe, we have to first prepare a few ingredients. You can cook tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake):
- Get 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
- Take Salt to taste 1/2 cup yogurt 2 tablespoon gram flour 1 teaspoon eno
- Prepare Ingredients for tempering:- 1 teaspoon mustard seed 1/2 teaspoon cumin seeds 1 tablespoon sesame seeds Few curry leaves
- Prepare Few curry leaves 1 cup Water 3 tablespoon sugar 2 tablespoon oil
- Prepare 1/2 teaspoon Salt
- Make ready 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 exceptional dish tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
