| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 157 | 6g | 0g | 22g |
| sugars | fibre | protein | salt |
| 3g | 4g | 8g | 0.3g |
I will always have a deep, enduring love for the Methi Moong Dal Dhokla Recipe. This fruit-based star of Indian cuisine harmoniously marries my inherited fondness for French elegance and Creole richness from my Louisiana roots. Every bite is a sensory explosion – a celebration of cultural fusion and culinary artistry. But that’s not the only reason I adore this recipe. //
The Taste
The Methi Moong Dal Dhokla Recipe offers an exquisite combination of flavors that cater to every palate. It begins with the sweet and nutty flavor of moong dal or split green gram, seasoned with robust fenugreek leaves and a hint of pungent green chilli. These symphonic flavors are complimented by the warm zing of ginger, the salty tang of soy sauce, and the unmistakable tartness brought by lemon juice. Then comes the ephemeral enchantment of coconut, which sweeps you off your feet, transporting you to tropical paradises. And lastly, the subtle heat from the assorted spices wraps up the whole experience in a sumptuous bow, leaving an indelible mark on your taste buds. In essence, it’s similar to the mingling of a French éclair’s enchanting sweetness with the unpretentious homeliness of a beignet, but with an invigorating edge of its own.
Check out this link to see a similar recipe!
Health Benefits
Beyond its magnificent flavor profile, what I truly appreciate about this recipe is its inherent health benefits. Moong Dal is packed with beneficial fibre and protein, making it a great addition to any nutritional plan, while Fenugreek leaves contain various health benefits such as lowering blood sugar levels and reducing cholesterol. Meanwhile, the coconut topping adds a beautiful amalgamation of healthy fats, protein, and essential antioxidants, further proving that you don’t have to compromise on taste to maintain a wholesome diet.
You can learn more about the health benefits of fenugreek here!
Pair this dish with Sweet Potato burritos or honey roasted carrots for a complete, nutritious meal packed with delicious flavours and healthy goodness.
This recipe, tinged with personal memories and cultural nuance, is more than just a dish for me. It’s a testament to the fact that food, when prepared with love, becomes a magical portal that can transport us to various corners of the world. Bon Appétit!
What You’ll Need
- 1 cup Moong Dal (Split Green Gram)
- 1/2 cup Fenugreek Leaves (Methi Leaves)
- 1 Green Chilli
- 1 inch Ginger
- 1/2 teaspoon Baking soda
- Salt, as needed
- 1 teaspoon Lemon juice
- 1/2 cup Water
- 2 tablespoons Oil
- 1/2 teaspoon Mustard seeds
- 10-12 Curry leaves
- 2 tablespoons Sesame seeds
- 1 tablespoon Sugar
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 Sprigs Coriander (Dhania) Leaves, chopped
- Grated Coconut, for garnish
Method
Step One
To begin making the Methi Moong Dal Dhokla Recipe, wash and soak the moong dal in water for at least 6 hours or overnight.
Step Two
Once the dal is soaked, drain the water completely and grind the dal along with green chili, ginger and little water to a smooth thick batter. Add water little by little as required to make a thick batter.
Step Three
Transfer the batter to a mixing bowl, add methi leaves, salt, baking soda and lemon juice. Mix everything well to combine. Let it rest for 15-20 minutes.
Step Four
Preheat a steamer with water. Pour the dhokla batter into a greased dhokla plate or any flat dish. The batter should be of 1/2 inch thickness.
Step Five
Steam the Methi Moong Dal dhokla for about 20 minutes on high heat or until a tester like a knife or toothpick when inserted in the center comes out clean.
Step Six
Once the dhokla is done, allow it to rest for a bit before we do the tadka.
Step Seven
Heat oil in a Tadka pan on medium heat; add the mustard seeds and allow it to crackle. Add the curry leaves, sesame seeds, sugar and turmeric powder and turn off the heat. Stir well and let it cool a bit.
Step Eight
Once the dhokla has cooled a bit, cut the Methi Moong Dal Dhokla into desired shapes and sizes. Pour the tadka over the dhoklas evenly.
Step Nine
Garnish with chopped coriander and grated coconut and serve the Methi Moong Dal Dhokla for breakfast or as an appetizer for parties.
