Sprouted moong dhokala

Sprouted moong is a perennial favourite of mine. When I was young, I would consume enormous quantities of it, and I still can. But with age, the tongue gets more demanding, and I need to sprinkle salt on it now. I also love experimenting with dishes that have it as a primary ingredient, and this dhokla was particularly good. 

1 cup sprouted moong

1/2 cups spinach

1/4 cups grated carrot

1 tsp ginger- green chilli paste

2 tbsp besan

A pinch of hing

Salt to taste

1/4 tsp haldi powder

1 packet Eno fruit salt

For tempering:

1 tbsp oil

1/2 tsp urad dal

1 tsp mustard seed

1 tsp sesame seeds

Method:

Grind the moong sprouts, spinach and carrot till you get an even but slightly coarse consistency 

Mix in the ginger green chilli paste, salt, hing, besan, haldi powder. 

Grease a flat plate and keep aside

Add Eno fruit salt to the mixture, and while the fizzing is still taking place, spread the mixture on the plate

Steam in a pressure cooker with the whistle removed for 12 minutes. 

Cut after allowing to cool

Heat the oil, add mustard seeds, and after it stops spluttering, add urad dal and sesame seeds. Pour over the dhokla, garnish with grated carrot and serve.