Thursday, March 28, 2013

Mung Bean Dhokla

Mung Beans (with & without skin) has always been an ingredient available in my pantry. Mostly, people use either of the variety in preparing dishes although whole mung beans usage is a lot limited. During growing up years, we tend to adapt to many things from parents that you wouldn't bother trying/doing on your own (moreover, I wasn't that inquisitive back then!!) and mung beans was probably one such unappealing ingredient to me. At home, mom used both varieties and normally reserved the whole mung beans to make pancakes (mung beans dosa a.k.a pesarattu) or in gravies. This is a recipe my grandma makes whenever I visit her and it never fails to serve as a good snack or replace even a meal as its packed with proteins. Being a vegetarian, my grandpa used to enjoy this dish and often called it 'veggie meat' because of its looks as well as texture. Although, he is not with our family anymore, this is dedicated in fond memory of him. So, here's to one of your favorites grandpa!!!


For the dhokla batter:

2 cups mung or green gram dhal, soaked overnight or atleast 8 hrs.
1/4 cup grated coconut
1/2 cup red pearl onions
6-8 dry red chillies, adjust to taste
1 tsp cumin seeds 
3 tsp coriander seeds
1 inch piece of fresh ginger
Few curry leaves
1/4 cup fresh cilantro leaves, finely chopped
2 tsp oil
Salt, to taste

For  seasoning:

2 big red onions, finely chopped
1 1/2 tsp mustard seeds
4 tsp urad dhal
Few curry leaves
3-4 tbsp oil


In a pan, heat 2 tsp oil, add coriander seeds, cumin seeds and onions. Fry for few mins and then add coconut and curry leaves. Fry until golden brown. Cool and grind separately.

Grind the green gram dhal coarsely with salt and ginger. Mix the ground spice paste with the ground green gram dhal.

In a greased flat steel plate (or alternatively you can use greased idli plates and pressure cook without using the weight), add the ground paste and steam for 15 mins (in a deep pan, pour sufficient water and place the plate on a metal ring) or so. Allow it to cool and cut into small cubes.

In a pan, heat oil, add mustard seeds and urad dhal. After the mustard seeds splutter, add the chopped onions, curry leaves and sauté for few mins until the onions turn translucent.

Add the steamed green gram dhal cubes and fry for few mins until they turn slightly brown. 

Sprinkle with chopped cilantro leaves. Serve.

Makes 5-6 servings. 

No comments:

Post a Comment