- Moong dal dhokla is a kind of fermented food
- Fermenting foods increases its longevity
- The dish is also rich in protein and tastes delicious
Moong dal is undoubtedly one of the most commonly consumed dals in India. A rich source of protein, moong dal is a highly versatile food option, that can be consumed in a number of ways. It can be fried and eaten as as namkeen, turned into sprouts, used for making idli, or prepared like the traditional soupy Indian dal. But did you know that you can use moong dal to prepare dhoklas as well?! In a post shared on Instagram, lifestyle coach Luke Coutinho shared how you can prepare some delicious dhoklas from the very simple moong dal.
Moong dal dhokla: fermented food which is rich in protein
Note that moong daal is the perfect source of plant protein, probably the best for vegans and vegetarians. Moong dal, when combined with rice flour, can make for a complete amino acid profile and becomes a complete protein. The dal is easy to digest and does not leave you bloated. With a low glycemic index, moong dal dhokla is great for diabetics as well.
Dhoklas comes under the category of fermented foods, which have their own sets of health benefits. The process of fermentation produces lactobacilli, which results in production of B vitamins. Lactobacilli synthesises Vitamin B12. Deficiency of Vitamin B12 is quite common in people. Lactbacilli can also contribute to production of Vitamin K, thymidine, folic acid and some antibiotic and anti-carcinogenic properties.
Fermented foods are essentially pre-digested bacteria, and that's why they are easier to digest. Enzymes and lactic acid produced during the fermentation process helps in breakdown and absorption of protein and amino acids.
Fermenting foods increases the longevity of the food. They help in maintaining healthy gut bacteria in intestines, thus improving gut health.
To prepare moong dal dhokla, you need overnight soaked moong dal, rice flour, ginger-green chilli paste, asafoetida, pink salt, lemon juice, cold pressed peanut or coconut oil, ghee, curry leaves, mustard seeds, sesame seeds, red chilli powder and some coriander leaves. The full recipe of moong dal dhokla can be found here.
Do not forget adding lemon juice during the fermentation process. Keep the dhoklas in a warm place for around half an hour to allow natural fermentation. This will allow the batter to be fluffy. Also, beat the batter properly to make nice and fluffy dhoklas.
(Luke Coutinho, Holistic Lifestyle Coach - Integrative Medicine)
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