Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) - the quintessential Rajasthani dish! Try these steamed corn cakes with peas and methi (fenugreek) leaves and spicy, protein rich moong dal, chutney and ghee, for a wholesome, finger-licking meal this winter!
In a bowl put maize flour, salt, red chili powder, coriander powder, turmeric powder, garam masala and oil. Mix everything together.
Now add baking soda, peas, cilantro leaves, and fenugreek (methi) leaves to the flour mixture. Mix it well.
Gradually add water to make a soft dough that will roughly hold its shape.
Form the dough into round discs about 2-3 inches in diameter. Flatten them a bit and then using your fingers, press down in the middle to create a small indent, that will ensure even cooking and serve and a place to add ghee later.
Steam them for 20 minutes in a greased dish. It can be done in a bamboo steamer, stainless steel steamer, or idli stand. For the first five minutes do it on high heat. After that make it medium heat for 10-15 mins. For the very last minute, make the flame higher and then remove if from the stove.
Once the dhoklas are done, pour some ghee on top. It is important to use ghee as it enhances the flavor and will keep them moist.
Wash the moong dal thoroughly and soak them in warm water for 30 minutes.
If you don’t want to use a pressure cooker you can also boil the dal in the same way, just without a cover. Make sure it is tender once you turn off the heat. Churn it in the same way.
In a pan, add the ghee and heat. Then add cumin seeds, bay leaves, cardamom, hing, garlic, ginger, green chilies, cloves, and dried chili once hot. Sauté for a minute and add tomatoes, red chili powder, kasoori methi, and add 2 tbsp water.
Cover the pan and cook for 5-7 minutes on medium heat.
Add the boiled dal, garam masala, and lemon juice. Let it simmer for 5-10 minutes on low heat.