First of all, grind moong dal , green chillies and ginger with very little water to a smooth paste. The thickness should be like idli batter, it should not be very thick or thin. Transfer the paste to a bowl and add salt, turmeric, gram flour and yogurt , asfoetida and oil . Do not add eno at this moment.Mix everything to make smooth batter. Boil 1-1.5 glass of water in a steamer. Grease a dhokla thali/mould of 7-8 ” diameter with 1 tsp oil. Just before steaming , sprinkle fruit salt to tha moong dal batter and mix lightly .Pour the batter into greased dhokla thali and steam for 15 minutes. Insert a toothpick or a sharp knife into the center and if it comes out clean then dhokla is ready. Take the mould out from the steamer and keep aside for 2-3 minutes. After 2-3 minutes, run a knife around the edges of dhokla and carefully invert it on another plate. Keep aside.
Prepare the tempering:
Heat oil in a small pan and add mustard seeds when the oil is hot .Once the mustard seeds crackle , add sesame seeds, asfoetida and saute on medium low flame for 10 seconds. Add green chillies and saute for 30 seconds. Switch off the flame and add curry leaves. Mix everything nicely. Pour this tempering evenly on the prepared dhokla .Sprinkle chopped coriander, desiccated coconut and chat masala on dhoklas. Cut in to desired shapes and serve hot with green chutney.
For Moong Dal Batter:
Yellow Moong Dal: 3/4 cup ( soaked overnight or minimum 3 hours in enough water ) Ginger: 1 inch piece, chopped Green chilli: 1 medium sized, chopped Gram Flour (Besan) : 1 tbsp Yogurt (dahi ): 2 tbsp Asfoetida (hing) : a pinch Salt: according to taste Oil: 1 tbsp Haldi (turmeric powder ): 1/2 tsp Fruit salt/ Eno: 1 1/2 tsp
Add oats, milk, almond butter, maple syrup and cocoa powder in a jar or any other container. Stir well to combine or place the lid on the jar and shake well until all ingredients are thoroughly combined. Let it sit in the refrigerator covered for at least 4 hours or overnight. The next morning, adjust the consistency ,top with desired toppings and enjoy!! (if you prefer warm, heat it up in microwave before adding the toppings)
Rolled Oats: 1/2 cup ( Rolled oats are best, Instant oats are highly processed and not good for overnight oats recipe ) Almond butter: 3 tablespoons Maple syrup or honey : 1/2 tbsp ( more if you prefer it sweeter) Cocoa Powder : 1 and 1/2 tbsp Milk : 3/4 cup ( normal or any plant based milk ) Chia seeds: 1 tsp ( optional )
Sliced Bananas Chopped Almonds Dried Cranberries Dark Chocolate shavings More Almond Butter
Roasted Red Pepper and Tomato Soup
Heat oven to 200 C/180 C fan/ Gas 6. Arrange tomatoes (cut side up), peppers, onions and garlic in a large roasting tin. Drizzle oil over, sprinkle generously with salt , black pepper and Italian seasoning. Mix it nicely. Roast until all vegetables are soft and slightly charred, about 25-30 mins, turning occasionally. Remove from oven and let them cool. Once the vegetables are cooled down, peel off the skin of red pepper and tomatoes, and squeeze out soft garlic from their skin. Discard the skins. Chop red pepper in big pieces. In the meantime, heat 1 tbsp olive oil in a large pot on medium heat and add the can of chopped tomatoes to it . After 2-3 minutes , add roasted cumin powder, garam masala, and crushed stock cube. Let it heat on medium heat for 1 min. Add roasted vegetables to it. Take off the heat and blend it with a hand blender . Put it back on heat and adjust the consistency by adding a little water. Check for seasonings. You can sieve the soup if like it smooth. Serve into bowls, top with fresh basil leaves, freshly ground black pepper and a drizzle of olive oil .
Large red peppers: 2, halved and seeded Red/pink onions: 2 peeled and quartered Garlic cloves: 6 unpeeled Veg stock cube: 1 Large tomatoes: 4,halved Can of chopped tomato: 1,400 gmscan Roasted cumin powder: 3/4 tsp (roast the cumin seeds until light brown and powder them in a grinder or a mortal pestle) Garam Masala: 1/2 tsp Olive oil: 2 tbsp Salt and black pepper : according to taste Italian herb seasoning: 1 tsp Basil leaves: 6-7, to serve