vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
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Energy-giving Bhakri with protein-packed Mag nu Shaak, a homestyle meal to fuel your day!
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Serving size: 2 pieces
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into equal portions.
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
A classic Gujarati comfort food, this curry features whole green moong beans in a soupy, tangy, and slightly sweet gravy. It's a wholesome and light dish, perfect with hot rotis or steamed rice.
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Energy-giving Bhakri with protein-packed Mag nu Shaak, a homestyle meal to fuel your day!
This gujarati dish is perfect for dinner. With 521.3299999999999 calories and 19.93g of protein per serving, it's a high-fiber option for your meal plan.
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
Serving size: 1 cup
Prep & Soak Moong: Rinse 1 cup of whole green moong beans thoroughly. Soak them in ample water for at least 6-8 hours or overnight. This is crucial for even cooking. Drain the soaking water before use.
Pressure Cook Moong: In a 3-liter pressure cooker, combine the drained moong beans, 3 cups of fresh water, 1/2 tsp turmeric powder, and 1/2 tsp salt. Secure the lid and pressure cook on medium heat for 4-5 whistles, which should take about 15 minutes. Allow the pressure to release naturally.
Check for Doneness: Once the pressure has settled, open the cooker. The moong beans should be soft and tender when pressed, but still hold their shape. If they are still hard, add a little more water and cook for another 1-2 whistles.
Prepare the Tempering (Vaghar): While the cooker is releasing pressure, heat 2 tbsp of ghee in a small pan (tadka pan) or kadai over medium heat.
Sauté Aromatics and Spices: Add the finely chopped tomato to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and become mushy. Then, add 1/2 tsp red chili powder and 1.5 tsp dhana jeeru powder. Stir and cook for another minute.
Combine and Simmer: Pour the entire tempering mixture into the pressure cooker with the cooked moong. Add 1 tbsp grated jaggery, 4 pieces of kokum, and the remaining 1/2 tsp of salt. Stir everything together gently.
Adjust Consistency and Simmer: Bring the curry to a gentle boil. If the consistency is too thick for your liking, add up to 1 cup of hot water to achieve a soupy texture. Reduce the heat to low and let it simmer for 5-7 minutes, allowing all the flavors to meld beautifully.
Garnish and Serve: Turn off the heat. If you are using lemon juice instead of kokum, stir it in now. Garnish with 2 tbsp of freshly chopped coriander leaves. Serve the Gujarati Moong Curry hot with phulka, rotli, or steamed rice.