Makki Ka Dhokla With Dal

#recipe #makki #dhokla #dal #indianfood #lifeisyum #tasty Official website:  https://www.yumrecipe.in/ Like us on Facebook  https://www.facebook.com/punjabkesariyum/ Follow us on Instagram  https://www.instagram.com/yum.recipe/ Makki Ka Dhokla With DalServings - 2 - 3 INGREDIENTS (For Dal)Split pigeon peas - 50 grams Split mung beans - 50 grams Split red lentils - 50 grams Split bengal gram - 50 grams Split green mung beans - 50 grams Water - 2 litres, divided Turmeric - 1 teaspoon Salt - 1 teaspoon Ghee - 2 teaspoons Cumin seeds - 1 teaspoon Mustard seeds - 1/2 teaspoon Asafoetida - 1/4 teaspoon Cinnamon stick - 1 inch Garlic - 1/2 teaspoon Ginger - 1 teaspoon Onions - 80 grams Tomato - 120 grams Green chili - 1/2 teaspoon Salt - 1 teaspoon Red chili - 1 teaspoon Coriander powder - 1 teaspoon Dry fenugreek - 1 teaspoon (For Makki Ka Dhokla) Green peas - 100 grams Maize flour - 250 grams Fenugreek leaves - 10 grams Coriander - 2 teaspoons Carom seeds - 1/2 teaspoon Cumin seeds - 1 teaspoon Asafoetida - 1/2 teaspoon Turmeric - 1/2 teaspoon Garam masala - 1/4 teaspoon Red chili - 1/2 teaspoon Coriander powder - 1 teaspoon Green chili paste - 1 teaspoon Salt - 1 teaspoon Curd - 100 grams Baking soda - 1/4 teaspoon Oil - 30 milliliters Water - 30 milliliters PREPARATION (For Dal) 1. In a bowl, add 50 grams split pigeon peas, 50 grams split mung beans, 50 grams split red lentils, 50 grams split bengal gram, 50 grams split green mung beans, 1 litre water and soak for 30 minutes. 2. Take a pressure cooker, add the soaked lentils in it, add 1 litre water, 1 teaspoon turmeric, 1 teaspoon salt and cover it with lid. 3. Cook until you hear 2 whistles. 4. Open the lid and remove it from heat. 5. Heat 2 teaspoons ghee in a heavy skillet, add 1 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 1 cinnamon stick and stir well. 6. Add 1/2 teaspoon garlic, 1 teaspoon ginger and stir for 2 - 3 minutes. 7. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color. 8. Now, add 120 grams tomato, 1/2 teaspoon green chili and mix it well. 9. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy. 10. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well. 11. Then, add the cooked dal in it and mix it well. 12. Cook for 8 - 10 minutes on medium heat. 13. Add 1 teaspoon dry fenugreek and mix it well. 14. Cook for another 3 - 5 minutes on medium heat. 15. Remove it from heat and keep aside. (For Makki Ka Dhokla) 1. In a blender, add 100 grams green peas and blend well. 2. In a mixing bowl, add 250 grams maize flour, 10 grams fenugreek leaves, 2 teaspoons coriander, 1/2 teaspoon carom seeds, 1 teaspoon cumin seeds, 1/2 teaspoon asafoetida, 1/2 teaspoon turmeric, 1/4 teaspoon garam masala, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon green chili paste, blended green peas, 1 teaspoon salt, 100 grams curd, 1/4 teaspoon baking soda and mix it well. 3. Add 30 milliliters oil and mix it well. 4. Then, add 30 milliliters water and mix it well to make a smooth soft mixture. 5. Rest the mixture for 5 - 10 minutes. 6. Take some mixture in your hands and shape it into a ball. Press in the center with your finger. 7. Place it in a steamer. 8. Cover it with lid and steam for about 20 minutes. 9. Open the lid and remove it from the steamer. 10. Serve with prepared dal.