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Cook Time 20 minutes
Ingredients Method

Ingredients
  

  • For the Mug beans
  • 2.5 cups sprouted moong beans
  • 1 spring curry leaves
  • 2 green chillies sliced
  • 1/2 teaspoon Rai/Mustard seeds
  • 1/2 teapoon jeera/cumin seeds
  • a pinch of asafoetida
  • 2 teaspoon mirchi powder/ red chilli powder
  • 3 teaspoon dhana-jeera powder/coriander and cumin powder
  • 1/4 teaspoon haldi powder/turmeric
  • 1 inch stick of ambodiyu/dried mango slice or 2 kokum or 1 in piece of imli soaked in 2-3 tablespoons of water
  • 4 to 5 cups of water
  • salt for taste
  • For the Dhokli dough
  • 3/4 cup whole wheat flour
  • 2 tablespoons ghee/oil
  • 2 tablespoons Gujarati achar masala or red chilli powder approx and optional

Method
 

  1. To begin, knead the whole wheat flour into a soft (paratha) like dough.
  2. Roll dough in small roti size which is very slightly thicker than roti.
  3. Apply ghee on one side and fold in half, sprinkle Gujarati achar masala/methiyo masala
  4. Apply ghee and fold the roti in 1/4 like a pie. Repeat for remaining dough.
  5. Heat oil in cooker, when it's hot, add all mustard seeds, cumin seeds, hing, green chilli and curry leaves.
  6. As it sizzles and splutters add 3 cups of water, the masalas, kokam or ambodiya or imli paste and the salt and bring it to boil.
  7. Add the folded rotis and pressure cook for 5 whistles. Let the pressure release on its own.
  8. Open cooker, add 3 bowls of water and the layer the sprouted moong. Adjust salt. Pressure cook for 5 whistles more.
  9. Let the pressure come down on it's own.
  10. Garnish with coriander. Serve with lemon wedge and ghee.
  11. Enjoy with dry-kora sambhar/Gujarati Acahar Masala.