- 1/2 cup chola dal (split cow peas) , soaked overnight
- 1/2 cup chopped spinach (palak)
- 1/2 cup chopped fenugreek (methi) leaves
- 2 tsp ginger-green chilli paste
- 1/4 tsp asafoetida (hing)
- 1 tsp fruit salt
- salt to taste
- 1/2 tsp oil for greasing
Method:Wash and drain lentils and place in blender.
Spinach, fenugreek leaves and green pepper - Add the ginger paste and grind to a paste, adding a little water if necessary.
Add asafoetida and salt and mix well.
Grease a 150 mm. (6 ") diameter dhokla plate and keep aside.
Add fruit salt, sprinkle a little water and mix gently.
Greased plate and steam for 8 to 10 minutes or until a skewer inserted comes out clean lots.
Serve hot with low calorie green chutney.
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