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Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake)
Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake)

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The ingredients needed to prepare Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake):
  1. Use 1 cup tuver daal soaked 1/2 cup methi leaves 1/4 cup coriander leaves 2 teaspoon green garlic 1 inch ginger 2 green chillies
  2. Provide Salt to taste 1/2 cup yogurt 2 tablespoon gram flour 1 teaspoon eno
  3. Provide Ingredients for tempering:- 1 teaspoon mustard seed 1/2 teaspoon cumin seeds 1 tablespoon sesame seeds Few curry leaves
  4. Take Few curry leaves 1 cup Water 3 tablespoon sugar 2 tablespoon oil
  5. Use 1/2 teaspoon Salt
  6. You need 3-4 red dried chillies. (optional)
Instructions to make Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake):
  1. In a food processor add daal, methi leaves, coriander, green garlic, green chillies ginger and yogurt and make a paste.
  2. Add gram flour and eno to the paste and mix and transfer in the greased plate and steam for 10 minutes in a steamer.
  3. Remove from steam and let it cool for 5 minutes. Cut the dhokla after five minutes and leave it aside.
  4. 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.

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