Green moong lentils Dhokla ( savoury steamed cake )

I can't believe its been so long!! Am coming back after October 2014..... Well it's been lovely years the last three years... My baby just turned 2 yesterday... :)
Decided to be active again...with a full  time job outside and at home lets see how well I can keep this promise to myself :D

Wanted to try this recipe since ages very easy but very healthy ad yummy too

Rich in protein and iron. Only glitch is its not instant....but its worth the wait :-)

so.....here we go!

Ingredients: 

150 gm split green moong daal   ( Green moong  Lentils )
1tsp Soda bicarbonate
salt to taste
1 green chillie
1.5-2 inches ginger
handful of  Spinach leaves
pinch  of Asafoetida

For Tempering :
1  tsp Urid Daal
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
5-6 Twigs Coriander Leaves
Curry leaves ( optional if you get it )


Procedure :

1. Wash the lentils with water.
2. In a pan or a bowl just add enough water to soak the lentils.  Not immersed but just enough to wet all lentils.  Soak for 10 hours or overnight.
3. In the morning remove all the extra water if there was extra and grind in the Grinder adding 1-2 tsp water only. Just add little to make grinding easy.
4. Cover with a lid and let it ferment for 8 hours.
5. Once ready, grind Spinach,ginger,chili in a mixer/grinder and add this paste to the batter.
6. Add salt.
7. Keep a deep pan with almost 1-1.5" of water in it to boil. Keep a stand inside to hold a plate or a pan.
8. Add Soda to the batter and mix well.
9. Grease one Steel plate with side edges or a pan with good height edges ( you can use a small cake tin too )
10. Add the batter onto the pan and make sure it is spread evenly.
11. Keep inside the boiling water pan and cover with a lid.
12. Steam for 10 min on a medium low flame; Careful with the steam.
13. after 10 min put a knife or a fork in it and see if it comes out clean, if yes switch off the gas and keep it covered until it cools down otherwise let it cook for another 2-3 min and keep checking.
14. Once cool down, cut into square shaped pieces and keep 2 tsp oil to heat in another pan.
15. Once oil is heated ,add mustard seeds,once they splutter add cumin seeds,asafoetida and Urid daal.
16. Pour this tempering over the Dhokla pieces and garnish with chopped coriander and serve with Tamerind or any of your favorite chutney.

Enjoy.....and let me know how you find it

Keep visiting...and commenting your views :-)

Thanks..

c ya