Panchkutiyu Shaak

 

 My mom-in-law was a working woman. (She is now retired). So many of her recipes involved using pressure cooker since it makes food gets cooked in a jiffy. Today's Panchkutiyu shaak recipe is also a pressure cooker based, but it can easily be made in a saucepan. Cooking time may increase as it will need to be cooked on a low flame.

 

Panchkutiyu Shaak
Ingredients
4-5 small eggplants, Make a 'X' slit on each
4-5 small potatoes, make a 'X' slit on each
1/2 cup surti papdi lilva/baby lima beans
1 green banana, cut into big chunks, and make 'X' slit on each chunk
1 sweet potato, cut into big chunks, and make 'X' slit on each chunk

Mix
1 cup chopped cilantro/coriander leaves
1 tbsp. dhana jiru/coriander-cumin powder
1 tsp ginger - green chilie paste
1 tsp garlic paste
salt
1 tsp Gujarati Garam Masala
1/2 tsp turmeric powder
1/2 tsp chili powder
1 tsp sugar (optional)

Tempering
1 tbsp. oil
1/4 tsp ajmo
1/2 tsp turmeric powder
1/4 tsp asafoetida

Method
1. Heat oil in a pressure cooker.
2. Add ingredients for tempering.
3. Add beans at the bottom. Place stuffed vegetables. Spread all the remaining stuffing over the vegetables.

4. Pour about 1 cup water.
5. Pressure cook till done.
6. Remove pressure.
7. Simmer till cooked. Add more water if you desire more gravy.

Note -
1. Make sure that there is extra stuffing after stuffing the vegetables.
2. I sometimes add some readymade hard muthiyas that are available.
3. This shaak can also be made without pressure cooker. In that case, cover the saucepan with a lid. Pour some water on top. Let it cook for about 30 minutes or till the vegetables are done. Cook on low flame.
4. If made without pressure cooker and want to use readymade, hard muthiyas , soak them for 10 minutes before using.


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Vaal ni Rasawali Daal

My mom-in-law uses vaal daal to make a dry and wet version. This daal does not require too much soaking. So it comes handy when I want to make something in a hurry.

Vaal ni Rasawali Daal
Field Beans Daal Curry
Ingredients
1 cup Vaal daal, soaked for 1 -  2 hours
salt to taste
1/2 tbsp. tamarind pulp
1 tbsp. jaggery
1 tsp chili powder
1 tsp coriander cumin powder
1 tomato, roughly chopped

Tempering
2 tsp oil
1/2 tsp ajmo/owa/carom seeds
1 tbsp. ginger-green chili paste
1/2 tsp turmeric powder
2 curry leaves sprigs

Garnish
1 tbsp. chopped cilantro

Method
1. Soak vaal daal for an hour or two.
2. Heat oil in a saucepan. Add spices for tempering. As they splutter, add drained vaal daal. Saute for 30 seconds, add 1 cup water.
3. Bring to boil. Switch gas to low. Add tomato, chili powder, tamarind, jaggery, salt and coriander-cumin powder.
4. Let it simmer till vaal daal is cooked. Add more water if needed.
5. Garnish with cilantro.

Note -
1. Adjust jaggery per personal preference.
2. Do not let the daal turn into a mush.

Check out my dry version of the same daal - Surti laal Vaal ni daal




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Moong Daal Halwa

Let's start this month of May on a sweet note! This is a sinfully rich dish which is worthy of special occasion.

Moong Daal Halwa
Lentil Pudding
Ingredients
1 cup yellow moong daal(without peels), soaked for 4 hours

1/2 - 3/4  cup clarified butter/ghee/toop

1/2  cup mawa/khoya/khawa or Ricotta cheese
1 1/4 cup sugar
3 cups milk

Garnish
Few strands of saffron, soaked in 1 tbsp. warm milk
1/8 tsp nutmeg powder, freshly pounded/grated
8-9 green cardamoms, peeled, pounded

Method
1. Soak yellow moong daal in adequate water for 4 hours. Drain completely.
2. Grind to a coarse paste adding just few drops of water as needed.
3. Heat ghee in a heavy bottomed saucepan.
4. Add the ground daal paste and fry on a low flame without letting ground daal burn.
5. Sauté patiently for about 45 minutes till raw smell disappears.

6. Add khoya or cheese. And keep frying again on low flame for another 45 minutes. (Yes, it's tedious!;-)
7. Now, add sugar and milk.
8. Add nutmeg, cardamom and saffron.
9. Keep on whisking on low flame till pudding/halwa/shira like consistency is reached.
10. Enjoy warm moong daal halwa.

Note -
1. Use yellow moong daal - the one without green peels.
2. This is a rich dish that needs lot of ghee/clarified butter. But the daal paste needs to be roasted well in ghee to avoid the raw daal flavor to the dessert.
3. Adjust sugar per desired preference.

Rasawala Ringan - Eggplant Curry

This is a simple eggplant curry. Serve with khichdi or thepla for a daily Gujarati meal.

Rasawala Ringan
Eggplant-Potato Curry
Ingredients
3 round eggplants - chopped
3 medium potatoes, peeled and chopped
2 red, firm tomatoes, chopped
1 small onion, diced
1 tsp Gujarati Garam Masala
1 tsp red chili powder
1 tsp dhana jiru /coriander-cumin powder
salt to taste
1 tsp sugar

Tempering
1/2 tbsp. oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
1 tsp ginger-green chili paste/Watela aadu-marcha

Garnish
1/4 cup chopped cilantro

Method
1. Cut eggplants and potatoes and soak them in water till ready to use. This will prevent discoloration.
2. Heat oil in a saucepan. Add spices and green chili-ginger paste. Sauté for a minute.
3. Add onion. Sauté till soft.
4. Add drained eggplants, tomatoes, potatoes. Sauté for 2 minutes.
5. Add chili powder, coriander-cumin powder and garam masala. Mix.
6. Add 3 cups water. Cover and let it cook on  medium flame.
7. Add salt and sugar to taste.
8. Adjust water per desired gravy consistency.
9. Serve with thepla/rotla or khichdi.

Note -
1. Generally, In Gujarati households, ginger-green chili paste is made every other day and kept in the fridge.


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Magai Mukhwas

 

 

There are many recipes of "Mouth Fresheners" which are also known as Mukhwas in Gujarati. Today's recipe is called Magai Mukhwas because it contains Magai Paan. I have also given a picture of Magai Paan below. It is easily available in a container.

 

 

Magai Mukhwas

Mouth Freshener
Ingredients
1 cup Lucknow Fennel Seeds/Badishep/Variyali/Saunf
1 cup Roasted Dhana Daal
2 tbsp. white sesame seeds
2 tbsp. Magaj Tare/Magaj bee/Magaj Seeds/Watermelon seeds


7-8 Magai Paans, cut into small bite sized pieces


Method
1. Pick all the ingredients for impurities.
2. Roast Lucknow Fennel Seeds on a low flame. Pour in a flat plate.

Lucknow Fennel Seeds

 

3. Roast dhana daal on a low flame. Pour in the same plate. Spread uniformly.

Dhana Daal

 

4. Roast white sesame seeds on a low flame. Pour in the same plate. Spread uniformly.

5. Roast magaj bee/peeled watermelon seeds on a low flame. Pour in the same plate. Spread uniformly.

Magaj Tare/Magaj Bee/Watermelon Seeds

 



6. Mix all the roasted ingredients. Add Magai Paan.

Magai Paan

 

7. Let it cool down completely.
8. Store in an airtight container for after meal accompaniment.

Note -
1. Regular fennel seeds are thick. Use Lucknow Fennel seeds variety.
2. Roasted Dhana daal is readily available at most of the Indian stores.
3. If you can't find Magaj Tare/Magaj Bee, substitute with peeled pumpkin seeds.
4. Some people also add desiccated coconut in this recipe. If using, roast it separately before adding. Also note that the coconut may turn rancid soon.



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Damni Dhokla

 

 

Damni Dhokla is a unique dhokla from Gujarat where Handvo flour is made to make dhokla. Actually such interchange happens in Indian kitchens. My mom-in-law also uses khata dhokla flour to make handvo.

I spotted some pre-cut banana leaves while browsing our China town. They came handy as they serve as wrapper for making this dhokla.


Damni Dhokla
Multi grain Steamed cake wrapped in Banana leaves
Ingredients
Mix
1 1/4 cup handvo flour
1 cup buttermilk - preferably sour

Add
1/2 tsp turmeric powder
1 tsp Gujarati pickle masala/sambar powder
1/2 tbsp. ginger-green chili paste
salt to taste
1/2 tbsp. sugar or jaggery
1/2 tbsp. white sesame seeds
1 cup surti lilva
1/2 tsp baking soda
1 tbsp. oil

Garnish
A generous pinch of freshly ground black pepper

Oil for greasing/roasting

Method
1. Mix handvo flour with buttermilk till there are no lumps. Adjust the quantity of buttermilk. Cover and set aside in a warm place for about 8 hours.
2. Stir in all the remaining ingredients except black pepper powder and oil for roasting/greasing. Adjust water to get a smooth  idli batter consistency.

3. Line dhokla plates or cooker containers with banana leaves.

4. Grease them with some oil and pour handvo batter.
5. Sprinkle some black pepper powder on top.

6. Steam for about 20 minutes without using weight.

7. Let it cool down. Cut into squares or diamonds.
8. Serve with green garlic chutney.

Note -
1. Damni Dhokla is traditionally served after steaming. I , however, shallow fried it as a variation. This step of shallow frying is not necessary.
2. Instead of Surti lilva, you can use grated cabbage, grated bottlegourd/dudhi or even green peas.
3. Handvo loat/flour is easily available at the Indian stores.




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Surti Locho

Since I blogged about a "ghotala" yesterday, I thought why not extend this "fiasco" theme and explore some other monikers?

So presenting today - "Locha-E-Dhokla" otherwise known as - Surti Locho - A hot mess of Dhokla!

The ingredients for this "Locho" are more or less same as Khaman, but consistency of the batter is thin and hence, dhokla has a creamy consistency. It's served with a squeeze of lemon juice, cilantro, onion, sev and pomegranate seeds.

Surti Locho
Ingredients
1/2 cup rice
1/2 cup chana daal
1/2 cup urad daal

1/2 cup buttermilk
2 tbsp. water
1/2 tsp. baking soda
1/2 tbsp. oil
salt to taste

2 tsp. green chili-ginger paste

Tempering
1 tbsp. oil
1 tbsp. buttermilk or water
1 tsp. mustard seeds
1 tsp. sesame seeds
A generous pinch of asafoetida

Garnish
2 tbsp. chopped cilantro/coriander leaves
1 tbsp. grated coconut (Optional)
2 chilies, slit (Optional)
2 tbsp. minced onion
2 tbsp. roasted chili peanuts
2 tbsp. pomegranate seeds or cranberries

Method
1. Soak the daals and rice overnight.
2. Grind to a coarse paste.
3. Cover and keep for fermenting, in a warm place for at least 8 hours.
4. Mix water,buttermilk, oil and baking soda. Make sure that the buttermilk is at the room temperature. Add this mixture to the batter. Add salt, ginger chili paste. Mix well. Add more water if necessary to make thin consistency.
5. Grease thalis (metal plates) or cooker containers. Heat water in the pressure cooker.
6. Equally divide the batter in plates or containers. Steam without pressure for 20 minutes.
7. Open the pressure cooker. Let dhokla cool down a little. It should fluff up. Using a fork, mash it lightly.
8. Heat oil in a small saucepan. Add mustard seeds, sesame seeds, asafoetida. As they splutter, switch off the gas, add buttermilk or water and pour on the dhokla evenly.
9. Garnish with coconut, cilantro and green chilies.

Note -
1. The thin consistency of batter, should result in upma like consistency for the locho.

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Baans Nu Athanu - Gujarati Bamboo Shoots Pickle

 

 

Though I am familiar with Bamboo as Vasota (Marathi) or Kirlu (Konkani), I didn't know that my Gujarati family knows about it too. This is called "Baans" in Gujarati which I thought was very poetic. You see, after all, baans makes "baansuri"/Flute.


Baans Nu Athanu
Bamboo Shoots Pickle
Ingredients
1 can Bamboo Shoots (By weight 20 oz., drained 10 oz.)

1/2 cup Gujarati Sambhar Powder/Instant Pickle Mix
2 tbsp. lemon juice

Tempering
1/4 cup sesame oil
1/2 tsp. mustard seeds
1/2 tsp. asafetida
1/2 tsp. turmeric powder

Method
1. Drain and rinse the bamboo shoots.
2. Air dry the shoots. Chop them to small pieces.
3. Put chopped shoots in a glass or ceramic bowl.

4. Add Sambhar powder/pickle masala and lemon juice.
5. Mix well and set aside.

6. Heat a small saucepan. Add oil and tempering ingredients. As they sizzle, switch off the gas. Let this oil cool down completely.
7. Pour the cooled oil over the bamboo shoots mixture.
8. Mix well. Adjust salt and lemon juice if required.
9. This pickle can be eaten immediately. But refrigerate any unused pickle.

Note -
1. Do not confuse Gujarati Sambhar Powder with South Indian Sambar powder. Gujarati Sambhar powder is instant pickle mix. You can use readymade pickle masala by Bedekar or K-Pra.
2. Check the salt content of the pickle masala and adjust salt only if needed.
3. Remember that when you make pickle, never add hot tempered oil. It has to cool down completely before adding to the pickle.
4. Refrigerate any unused pickle and use within 2 weeks.


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Leeli Dungli nu Raitu - Gujarati Spring Onion Salad

Gujarat meets Punjab: Bataka Thepla, Chhole & Leeli Dungli nu raitu

 

Today's recipe is a simple salad of spring onions/scallions. Make sure to minced it nicely since we are using it raw.

 

Leeli Dungli nu Raitu

Scallions Salad

Ingredients

1 spring onion, minced both green and white part

1 firm roma tomato, chopped finely

 

Whisk together

1 cup yogurt

salt to taste

1/2 tsp sugar (or to taste)

1/2 tsp ginger-green chile paste

 

Method

1. Chop vegetables finely.

2. Whisk yogurt with remaining ingredients

3. Add chopped vegetables. Mix well.

4. Serve as an accompaniment with the main meal.

 

Note -

1. Depending on personal preference, adjust sugar.

2. Mince spring onion very finely to avoid big chunks of raw greens.

 

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Chic-Choc Milkshake

Chic-Choc! Does it ring a bell? It's a combo of Chickoo and Chocolate!! ;-D

Chickoo has plenty of sugar and there's a scoop of ice cream too, so I don't add any additional sugar. Feel free to add sugar, if you like.

Chic-Choc Milkshake
Ingredients
1 packet  (12 oz.)frozen Chickoo slices(I used Deep brand)
2 tbsp. unsweetened cocoa powder
2 1/2 cups Milk
1 scoop vanilla ice cream

Method
1. Pour all the ingredients in a blender.
2. Process.
3. Serve

Note
1. This results is fairly thick ice cream shake. Increase the amount of milk if you like.
2. I don't add any ice, but you can add crushed ice in the blender along with other ingredients.


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Shahi Mukhwas - Indian Mouth Freshner

Shahi Mukhwas

 

Shahi Mukhwas is an Indian mouth freshener. Since it has saffron - the most expensive spice in the whole wide world - it's probably called "Shahi" or royal.

Shahi Mukhwas
Mouth Freshener
Ingredients
1 cup Lucknow Fennel Seeds/Badishep/Variyali/Saunf
1 cup Roasted Dhana Daal
2 tbsp. white sesame seeds
2 tbsp. Magaj Tare/Magaj bee/Magaj Seeds/Watermelon seeds
2 tbsp. silver coated cardamom seeds
Few strands of saffron


Method
1. Pick all the ingredients for impurities.
2. Roast Lucknow Fennel Seeds on a low flame. Pour in a flat plate.

Lucknow Fennel Seeds

 

3. Roast dhana daal on a low flame. Pour in the same plate. Spread uniformly.

Dhana Daal

 

4. Roast white sesame seeds on a low flame. Pour in the same plate. Spread uniformly.

5. Roast magaj bee/peeled watermelon seeds on a low flame. Pour in the same plate. Spread uniformly.

Magaj Tare/Magaj Bee/Watermelon Seeds

 



6. Mix all the roasted ingredients with silver coated cardamoms and saffron.
7. Let it cool down completely.

8. Store in an airtight container for after meal accompaniment.

Note -
1. Regular fennel seeds are thick. Use Lucknow Fennel seeds variety.
2. Roasted Dhana daal is readily available at most of the Indian stores.
3. If you can't find Magaj Tare/Magaj Bee, substitute with peeled pumpkin seeds.
4. Some people also add desiccated coconut in this recipe. If using, roast it separately before adding. Also note that the coconut may turn rancid soon.

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Lasaniya Mamra - Garlic Flavored Puffed Rice

If you are fond of garlicky flavor, you may like this zesty Gujarati Puffed Rice.

Lasaniya Mamra
Garlic flavored Puffed Rice
Ingredients
12 cups Puffed Rice/Mamra/Kurmure
salt to taste
2 cups roasted peanuts


Grind to a fine paste
1 bulb garlic, peeled and roughly chopped
1 tbsp. chili powder
1/2 tbsp. water


Tempering
1/2 cup oil
2 sprigs curry leaves, torn
1/2 tsp asafetida
1/2 tsp turmeric powder

Suggested Accompaniment
Mora Sev/Plain Sev

Method
1. Pound entire garlic bulb with chili powder and water. You can also use a blender.
2. Roast puffed rice/kurmura till it's crispy. Do not let it burn.
3. Heat oil in a heavy bottomed wok.
4. Add curry leaves, asafetida and turmeric powder.

 

5. Add garlic - chili paste. Sauté till moisture is evaporated.
6. Add peanuts and roast for 2 minutes till crispy.

7. Add puffed rice and salt.

8. Mix well till each grain of the puffed rice is coated with masala.
9. Let it cool down. Store in an airtight container.

Note -
1. This recipe uses an entire bulb of garlic. Use more or less garlic cloves based on your personal preference.
2. This chevda is generally topped with mora sev/plain sev, while serving.
3. Use mild or hot chili powder based on desired heat level.

 

Lasaniya Mamra with Mora Sev

 

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Idada - It's actually a Dhokla!

We had an impromptu plan for a tea party with new family that has moved from Chennai to our city. Their little girl is in Gudiya's class. Gudiya was very eager to invite her new friend. We thought it would be a nice play date for the girls while we would get a chance to meet the parents.

I had soaked urad daal and rice that morning for making idli. I thought about making Idada - Dhokla without fermentation for the tea party. I, of course made tea and also served other readymade items like milk cake, some cookies and spicy mix. Our new friend got a Tamilian delicacy - banana blossom vadas. They were delicious.


Idada
Steamed Dumpling From Gujarat
Ingredients
1 cup Urad Daal
2 cups rice

2"Ginger, peeled/roughly chopped
3-4 green chilies

salt to taste

Whisk
1/4 cup yogurt
1 tbsp. oil
1 1/2 tsp baking soda

Tempering
2 tbsp. oil
1 tsp mustard seeds
2 tsp sesame seeds
A generous pinch of Asafoetida

Garnish
1/4 cup minced cilantro

Method
1. Soak urad daal and rice for about 5-6 hours.
2. Drain and grind using minimal water. Add ginger and green chilies and make a smooth batter. Mix salt.

 

3. Whisk yogurt, oil and baking soda. Add to the batter.

4. Add water as needed to resemble Idli or dhokla batter.

5. Grease the containers of dhokla maker.

6. Distribute the batter equally among about 4 plates.

7. Sprinkle freshly crushed black pepper.

8. Steam for 15-20 minutes.

9. Take off from the pressure cooker. Let it cool down for 5-10 minutes.

10. Cut into squares or diamonds.

11. Sprinkle minced cilantro.

12. Heat oil in a saucepan. Add mustard seeds, asafetida and sesame seeds. Take care as sesame seeds splutter.

13. Take off the gas. Wait for few seconds. Add 1/4 cup water.

14. Pour over the dhokla pieces.

15. Serve warm dhokla with chutney of your choice.

Note -
1. If you like spicy snack, add minced chilies in the tempered oil before drizzling over the dhokla.
2. Instead of black pepper powder, you could also sprinkle, red chili powder or Gujarati Pickle Powder - Sambhar powder.
3. Although the ingredients are almost similar, Idada is different compared to Khata Dhokla. One of the major differences is that Khata dhokla needs fermentation.
4. Never put pressure while steaming dhoklas.

 

 

Our Tea Party

Milk Cake, Cookies and Hot Spicy Mix for the Tea Party

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Black Magic - Jambhool Milkshake

 

Black Magic???Chillax! It's just a milk shake which is not even black!!;-D

My mom-in-law had it at a recent engagement party. She asked the server about the ingredients since she knew that certain someone who loves to collect the recipes and blog them, would be happy!!;-D

Finding fresh Jambhool was next to impossible in this part of the world, till I chanced upon Deep Frozen Jamun packet at our local Indian stores.

Black Magic

Jambhool Milkshake

Ingredients

1 measure Jambhool Pulp, see note(2) below

1 measure milk

1 measure vanilla ice cream

Method

1. Prepare Jambhool pulp as described in note (2) below.

2. Blend the pulp with milk and vanilla ice cream in the equal measures, in a blender/smoothie maker or mixer.

3. Serve immediately

Note

1. Jambhool in Marathi also goes by the name - Jambu/n in Gujarati. It's a purple berry like fruit with a seed. It is said to have medicinal properties to cure diabetes. It is also called Indian Black Plum.

2. Frozen Jambhool is available in the freezer section of the Indian stores. They are not deseeded. I place them in water. When they are thawed, I scrape the pulp, and discard the seeds. I later use the pulp to make the milkshake.
3. Above proportion results in fairly thick milkshake/smoothie. Add more milk if you prefer thinner consistency.
4. I don't add additional sugar since ice-cream already has it. Add more sugar per your personal preference.
5. I used Deep brand frozen Jambhool(12 oz).
6. Use black berries or blueberries, if Jambhool is not available.

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Mag Na Pooda (2)

 

 

Moong Daal Pooda with Chipotle Chutney

These days Mag na pooda is my favorite "go-to" recipe when I run out of  ideas. Yellow moong daal has to be soaked only for 3-4 hours. If you want to expedite the process, use hot water for soaking. I have already blogged about Methi-Mag na pooda and Mag na pooda(1) using peas/green tuver/green chana. Today's variation is simpler as no exotic ingredients like methi/green tuver are needed.

Mag Na Pooda(2) - 12 count
Ingrdeints
1 cup yellow moong daal, soaked for 3-4 hours
A pinch of Asafoetida
1/2 tsp turmeric powder
Salt to taste

Stir in
1/2 cup minced onion
1/4 cup minced cilantro
2-3 green chilies, minced

Oil for frying

Method
1. Soak yellow moong daal in adequate water for 3-4 hours.
2. Drain and grind with asafoetida and turmeric powder with salt.
3. Stir in onion, cilantro, chilies. Add water as needed to make dosa like batter.

4. Heat a pan or griddle.
5. Pour a ladleful of batter in a circular motion to make a thick or thin "pooda" or dosa/pancake.
6. Drizzle oil as needed. Cover and let it cook.
7. Flip and cook on the other side as brown spots appear on both the sides.

Note -
1. The above recipe gives me about 12 poodas. Depending on the thickness and circumference of the pooda, this count may change.
2. Depending on the personal preference, make these poodas thin and crispy or thick and soft.

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Chora Methi Na Dhokla

 

 

As I have mentioned before, Chora Daal somewhat resembles Urad daal. I have seen it is used only in Gujarati cooking - of course that doesn't mean anything. Indian cuisine is vast and I won't be surprised if I learn that it's indeed used in some other cooking as well. My Gujarati family makes poodas (1 & 2), vadas and dhokla.

This chora na dhokla has an unusual twist. If you are familiar with Gujarati cooking, you would know that there are many unusual combos and burst of flavors in Gujarati vegetarian cooking. Chora  na dhokla also features fresh methi/fenugreek leaves.

It's rather surprising to note that this dhokla does not have any grains like rice. Still it comes out spongy and is this full of complete proteins.

Chora Methi Na Dhokla
Cowpeas Lentils - Fresh Fenugreek Dumplings
Ingredients
Soak
1 cup chora daal for 4 hours
1/2 tsp methi/fenugreek seeds

Grind
Drained daal
2 cloves garlic
1/2" ginger
2 green chilies - use more/less per desired preference
salt to taste

Whisk
1/4 cup sour buttermilk
1 tsp oil
1/2 tsp baking soda

Add in
1 cup roughly chopped fresh fenugreek leaves

Garnish
A sprinkle of freshly ground black pepper
or
A sprinkle of Gujarati Sambhar/Pickle Masala

Oil for greasing dhokla plates or cooker containers

Tempering
1/2 tbsp. oil
1/2 tsp mustard seeds
1/4 tsp asafetida
1 tsp white sesame seeds
2 red chilies

Method
1. Soak chora daal with fenugreek seeds in adequate water for 4 hours.
2. Drain completely. Grind with ginger, garlic, chilies and salt to taste.
3. Pour the ground daal in a container. Add chopped fenugreek leaves.

4. In a separate bowl, whisk buttermilk, oil and baking soda. It will have whisked egg whites consistency.
5. Fold in the ground daal batter. Mix well.

6. Grease dhokla plates or pressure cooker containers.
7. Pour the batter and spread uniformly.
8. Sprinkle black pepper powder or pickle masala.
9. Steam in the pressure cooker without using any pressure/weight.

10. Steam on a high flame for 5 minutes and then on medium-low flame for 15-20 minutes.
11. Let it cool down completely before cutting into squares or diamonds.

12. Heat oil in a separate saucepan. Add spices for tempering. Drizzle tempered oil over dhokla.

Note -
1. Do not soak chora daal more than 4 hours else it will start to stink.
2. When in season, use fresh garlic along with garlic greens while grinding.
3. If you prefer spicier version, add chopped green chilies in the dhokla batter along with fenugreek leaves.



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