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

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake). One of my favorites. This time, I will 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 popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. 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 can achieve it.

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. Make ready Ingredients for tempering:- 1 teaspoon mustard seed 1/2 teaspoon cumin seeds 1 tablespoon sesame seeds Few curry leaves
4. Make ready Few curry leaves 1 cup Water 3 tablespoon sugar 2 tablespoon oil
5. Prepare 1/2 teaspoon Salt
6. Get 3-4 red dried chillies. (optional)

Instructions 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.

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