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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake). It is one of my favorites. This time, I’m gonna make it a 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 current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) is something which I have loved my whole life. They are nice and they look fantastic.

I love to prepare Tuvar Methi Bhakri, Thepla, Handvo. Grind the dal with green chillies. Add yogurt, asafoetida, sugar, salt and fenugreek leaves. It is a simple but aromatically appetizing mix of methi leaves and steamed dals in a tempered Indian spices.

To get started with this recipe, we have to first prepare a few ingredients. You can have tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) using 6 ingredients and 4 steps. Here is how you cook 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. Take Salt to taste 1/2 cup yogurt 2 tablespoon gram flour 1 teaspoon eno
  3. Take Ingredients for tempering:- 1 teaspoon mustard seed 1/2 teaspoon cumin seeds 1 tablespoon sesame seeds Few curry leaves
  4. Prepare Few curry leaves 1 cup Water 3 tablespoon sugar 2 tablespoon oil
  5. Prepare 1/2 teaspoon Salt
  6. Prepare 3-4 red dried chillies. (optional)

My another favorite way to make this Methi dal is with Red Lentils (Masoor Dal) which I love. Methi dal tadka is a simple Indian lentil curry made with yellow lentils & fresh fenugreek leaves. Fenugreek adds a beautiful freshness & aroma I have adapted my classic dal-fry recipe to add fresh fenugreek and jaggery. Steamed Chickpea flour dumplings (Jain, Vegan).

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.
  5. Ready to serve and ENJOY!

Fenugreek adds a beautiful freshness & aroma I have adapted my classic dal-fry recipe to add fresh fenugreek and jaggery. Steamed Chickpea flour dumplings (Jain, Vegan). Whole wheat fenugreek paratha (Jain, Vegan). Tuver Dal/Split Pigeon lenthil soup (Jain, Vegan). Rinse the split pigeon peas (tuver/toor dal).

So that’s going to wrap it up with this exceptional food tuver daal and methi dhokla (pigeon peas and fenugreek leaves steamed cake) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!