#RenuRasoi #Rainy #Season #เคฐाเคจเคญाเคी #Medicinal #healthy Patur Veg This vegetable is available only in rainy season. These seasonal vegetables is called as "เคฐाเคจเคญाเคी" Since this vegetable is very healthy one should eat it at least once in the rainy season . It cures indigestion as well as it helps to increase appetite. Very tasty and easy to prepare. You can get these vegetables in the local market in rainy season. In some areas this veg is also called as "เคुเคจเคुเคฃ्เคฏाเคी เคญाเคी" Ingredients 1 Cup...150 ml *Patur Veg... finely chopped...3 cups *Yellow moong dal... 1/2 Cup *Garlic pods... 6 *Oil... 4 tbspn *Mustard seeds... 1/2 tsp *Turmeric powder... 1/2 tsp *Red chilli powder... 1/2 tsp *Salt... 1/2 tsp *Lemon juice... 1 tsp *Chopped coriander... 1 tbspn *Grated coconut... 1 tbspn Method... *Wash and soak yellow moong dal in sufficient water for 2 hours. *Here I have taken 2 bundle s of Patur Veg. Clean and take leaves only. Wash it thoroughly and chop finely.
#Dal #Dhokala
#RenuRasoi
#Nocarbs #Proteinrich
Dal Dhokala
This is a very tasty and yummy preparation.
No fermentation is required.
Very soft and spongy ๐๐
If all the instructions are followed you will get perfect Dhokala.
Ingredients
*Yellow moong dal...5 tbspn
*Chana dal... 5 tbspn
*Eno fruit salt...1 tsp
*Cumin seeds...1/2 tsp
*Salt...1.5 tsp
*Lemon juice... 1 tbspn
*Oil...2 tbspn
*Garlic pods..6
*Grated ginger...1.5 tsp
*Water... Same quantity of un soaked dal
If dal is 3/4 cup...water should be 3/4 th cup
For tadka
*Oil...2 tbspn
*Mustard seeds... 1/2 tsp
*Jeera... 1/2 tsp
*Asafoetida powder/ Hing...1/4 tsp
*Turmeric ...a pinch (optional)
*Green chillies... 4-5(optional)
For garnish...
*Chopped coriander...1 tbspn
*Grated coconut... 1 tbspn
Method
*Wash and soak both the dal together for 2.5 hours.
*Measure the water. It should be of the same measurement of un soaked dal. We are going to use only that much water for grinding as well as in batter for cooking.
*Grind soaked dal, grated ginger, peeled garlic , cumin seeds without adding water first. And then add minimum water needed for grinding.
*Take all this in a pan.
*Now heat a water in the big kadhai. This is for steaming. If you will place a container in cold water Dhokala will not become spongy.
*Take a 10" pan or thali for steaming dhokala.
Greece it at the base and from all the side by using 1 tbspn oil.
*Place one stand in the hot water kadhai and then this greased pan over the stand.
*Now in the grinded dal mixture add lemon juice, salt and remaining water which we have measured and used for grinding. Mix properly.
*Add 2 tbspn oil and mix properly.
*Add 1 tsp Eno fruit salt, mix quickly. The batter will become frothy.
*Pour immediately in greased pan , which we have placed in the kadhai.
*Cover with a lid and cook for 15 minutes on a medium flame.
*After 15 minutes, remove the lid, and insert a knife in the dhokala. If knife comes out dry, our dhokala is cooked.
If knife is sticky, cover and cook for further five minutes.
*Switch off the gas, remove the lid
Take out the dhokala pan outside kadhai.
Let it cool and then cut into equal square pieces.
For tadka...
*Heat oil in a small kadhai. Add Mustard seeds and Cummin seeds. When it splutters switch off the gas.
*Add turmeric powder and asafoetida powder. Also add big green chillies pieces.
*Spread this tadka over dhokala, garnish with chopped coriander and coconut.
*Enjoy ๐
เคฎเคธ्เคค ๐๐ป๐๐ป๐
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