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

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) is something which I have loved my entire life.

Tuvar Lilva (Pigeon Peas) and Methi ni Bhaji (Fenugreek Leaves) together is my favorite. I love to prepare Tuvar Methi Bhakri, Thepla, Handvo, Sabji and. Remove stems, wash and roughly chop green chillies.

To begin with this 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):
  1. Get 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. Prepare Salt to taste 1/2 cup yogurt 2 tablespoon gram flour 1 teaspoon eno
  3. Get 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. Get 1/2 teaspoon Salt
  6. Prepare 3-4 red dried chillies. (optional)

Pigeon Pea (also known as tropical green pea, Hindi: toor, Gujarati: tuver), is a beige lentil with a yellow interior. I will also try Black Eyed Peas and Azuki Beans as the shape of them are not round like normal lentils which I cant have. Methi (fenugreek leaves) and spinach are two greens that go very well with chole (white chickpeas). This a healthy way to include greens in your diet.

Steps 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.

Also add the methi leaves and stir and saute till the oil starts to leave the sides of the mixture. Add the cooked chickpeas/chole, water and salt. Moong Dal Dhokla, the popular soft and spongy steamed Gujarati snack is nutritious and very easy to make. Pucca traditional and perfect to the core, the Moong Dal Dhokla represents everything that Dals and pulses are a bit difficult to digest, hence a little addition of hing will help in aiding digestion. Pigeon pea is one of the important pulse or legume crop in tropical and subtropical areas of the world.

So that is going to wrap it up for this special food tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!