Name: Masoor Dal aur Bathua ke Dhokle Sang Ker-Sangri ra Saag
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup (200g) Split Red Lentils (Masoor Dal), soaked for 2-3 hours; 1/2 cup (60g) Gram Flour (Besan); 1 cup fresh Bathua (Chenopodium) leaves, finely chopped; 1-inch Ginger, grated; 1-2 Green Chillies, finely chopped (adjust to taste); 1/4 tsp Asafoetida (Hing); 1/2 tsp Turmeric Powder; 1 tsp Fruit Salt (ENO) or 1/2 tsp baking soda + 1 tsp lemon juice; Salt to taste; 2 tbsp Groundnut Oil (divided); 1 tsp Mustard Seeds; 1/4 tsp Mathania Mirch powder (for dhokla tempering, optional); 1/2 cup (approx. 50g) Dried Ker berries, soaked overnight or for 4 hours in hot water; 1/4 cup (approx. 25g) Dried Sangri beans, soaked overnight or for 4 hours in hot water; 1/2 tsp Fenugreek Seeds (Methi Dana); 1 tsp Mathania Mirch Powder (for saag); 1.5 tsp Coriander Powder; 1 tsp Dry Mango Powder (Amchur); 1 tsp Dried Fenugreek Leaves (Kasoori Methi), crushed; 1 small Tomato, finely chopped (optional, for mild tang and body)

The Preparation

Step 1

**Prepare Masoor Dal & Bathua Dhokle:** Drain soaked masoor dal completely. In a blender, combine the drained dal, grated ginger, and green chillies with minimal water (about 1/4 cup) to form a coarse, thick paste. Do not make it too fine.

Step 2

Transfer the dal paste to a large bowl. Add besan, finely chopped bathua leaves, hing, turmeric powder, and salt to taste. Mix well to form a thick, dropping consistency batter. If too thick, add a tablespoon or two of water, ensuring it's not runny.

Step 3

Grease a dhokla mould or a flat steel plate with a little groundnut oil. Bring water to a boil in a steamer. Just before steaming, add fruit salt (ENO) to the batter and gently mix until frothy. If using baking soda and lemon juice, add them now and mix.

Step 4

Immediately pour the batter into the greased mould/plate, ensuring it's not filled to the brim. Place it in the steamer, cover, and steam on medium-high heat for 10-12 minutes, or until a knife inserted comes out clean.

Step 5

Remove from steamer and let it cool for 5 minutes. Once cooled, invert the dhokla onto a cutting board and cut into desired square or diamond pieces. (PT15M)

Step 6

For the dhokla tempering, heat 1 tbsp groundnut oil in a small pan. Add mustard seeds and let them splutter. Add a pinch of hing and optional Mathania Mirch powder, then immediately pour this tempering evenly over the cut dhokla pieces.

Step 7

**Prepare Ker-Sangri ra Saag:** Drain the soaked ker berries and sangri beans. Pressure cook them with just enough water for 2-3 whistles, or until tender but still firm. Drain any excess water and set aside. (PT10M for pressure cooking)

Step 8

Heat 1 tbsp groundnut oil in a heavy-bottomed pan or kadai over medium heat. Add fenugreek seeds and let them turn golden. Add a pinch of hing.

Step 9

If using, add the finely chopped tomato and sauté for 3-4 minutes until it softens and the oil separates. This step is optional but adds a subtle tang and binding. (PT4M)

Step 10

Lower the heat and add Mathania Mirch powder, coriander powder, and amchur powder. Sauté for about 30 seconds, stirring continuously to prevent burning. Add a splash of water if needed to prevent spices from sticking.

Step 11

Add the cooked ker and sangri to the pan. Mix well, ensuring the spices coat the vegetables evenly. Add salt to taste and the crushed kasoori methi. Stir and cook for another 5-7 minutes on low heat, allowing the flavors to meld and the saag to become semi-dry. (PT7M)

Step 12

To serve, arrange the warm Masoor Dal and Bathua Dhokle on a plate. Spoon a generous portion of the Ker-Sangri ra Saag over the dhokle. Serve immediately as a hearty, street-food inspired meal.