Dal Dhokli Recipe With Sprouted Moong Dal
Dal Dhokli Recipe With Sprouted Moong Dal is a delicious one bowl meal,where steamed dhokli made with dal is dunked in a nutritious sprouted green moong dal. Savoured with a ghee tadka over the the dal dhokli.
The Dal Dhokli Recipe With Sprouted Moong Dal is a twist to the traditional Dal Dhokli recipe and makes a wholesome one dish weekend lunch for the summers. The light sweet and spicy sprouted moong dal is simmered in whole wheat pastas, also known as the dhokli is simply delicious. The addition of green moong sprouts adds a great addition of richness and protein to the dal making it a perfect wholesome dish.
Serve the Dal Dhokli With Sprouted Moong Dal topped with melted ghee and Kachumber Salad, papad, for a simple sunday lunch.
If you like this recipe, you can also try other Dal recipes such as
The contest is in association with Preethi Kitchen Appliances.
10 M
45 M
55 M
4 Servings
Ingredients
-
For Dhokli:
- 3/4 cup Whole Wheat Flour
- 1/4 cup Gram flour (besan)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 4 sprig Coriander (Dhania) Leaves , finely chopped Ingredients for the Dal
- 1 cup Green Moong Sprouts , steamed
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 inch Cinnamon Stick (Dalchini)
- 1 Kokum (Malabar Tamarind)
- 2 tablespoons Jaggery , powdered
- 2 tablespoons Raw Peanuts (Moongphali)
- 1 tablespoon Coriander (Dhania) Leaves , finely chopped
- 1/2 tablespoon Lemon juice
- Salt , to taste Ingredients for Seasoning
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 Green Chillies , slit
- 1 sprig Curry leaves
- 1/4 teaspoon Asafoetida (hing)
- 2 tablespoon Ghee
How to make Dal Dhokli Recipe With Sprouted Moong Dal
To begin making the Dal Dhokli Recipe With Sprouted Moong Dal, we will first make the dal.
In a large mixing bowl, combine the wheat flour, gram flour, red chilli powder, turmeric powder, salt , and coriander leaves.
Add water little by little and make a firm and smooth dough.
Dust the dough in flour and roll out the dough into a large circle and cut the dough into desired shape (either into strips or into a flower using a cookie cutter).
Keep the dhokli aside.
Into a pressure cooker, add the sprouts, turmeric powder, salt, cinnamon stick, kokum , jaggery, salt and 2 cups of water.
Close the pressure cooker and pressure cook for two whistles.Turn off the heat and allow the pressure to release naturally.
Once we open the pressure cooker, add in the lemon juice and coriander leaves, check the salt and spices.
Add 1 cup of water to the dal and then turn the heat back on to high heat until it come to brisk boil.
Once the dal comes to a boil, add the dhokli into the dal and allow it to simmer and get cooked in the dal. This will not take more than 5 minutes to cook the dhokli.
Adjust the consistency of the Dal Dhokli, by adding more water if required.
In the meantime, in a tadka pan heat a tablespoon of ghee. Add the mustard seeds, cumin seeds and allow it to crackle.
Once it crackles, add the green chilies, curry leaves and add to the add.
Finally squeeze in the lemon and stir in the coriander leaves and serve.
Serve the Dal Dhokli With Sprouted Moong Dal topped with melted ghee and Kachumber Salad, papad, for a simple sunday lunch.
