If you are tired of eating dishes like poha, upma, or oil and ghee-fried parathas for breakfast, and want to prepare something new, light, and nutritious, then beetroot and yellow moong dal chokla will be an excellent choice. Moong dal is a wonderful source of protein, while beetroot contains a large amount of iron, fiber, and antioxidants. These components help improve hemoglobin levels in the body, giving the skin a natural pink hue.
This airy chokla, prepared without semolina or dry flour, looks very attractive and is an ideal combination of taste and health benefits. It will be beneficial for those monitoring weight loss, and it is also suitable as a healthy option for children's lunch boxes. A simple instruction for its preparation is provided below.
You will need:
- Yellow moong dal: 1 cup (soak in water for 2-3 hours)
- Beetroot: 1/2 cup (grated or finely chopped)
- Green pepper: 2 pieces
- Ginger: 1-inch piece
- Yogurt: 2-3 tablespoons
- Besan (Chickpea flour): 2 tablespoons (for binding)
- Eno or baking powder: 1 teaspoon
- Lemon juice: 1 teaspoon
- Salt: to taste
- For serving: 1 tablespoon of oil, 1 teaspoon of sesame seeds (rai), 1 teaspoon of white til seeds, 8-10 curry leaves, and 2 green peppers (cut lengthwise)
First, completely drain the water from the soaked moong dal. Then, place the moong dal, grated beetroot, green pepper, ginger, and 2-3 tablespoons of yogurt into a blender. Add a little water and blend until you get a completely smooth batter.
Transfer the resulting pink puree to a large bowl. Add 2 tablespoons of besan, salt to taste, and lemon juice, mixing thoroughly so that the batter absorbs air. It is important to ensure that the mixture is neither too thick nor too runny.
Heat 2 cups of water in a chokla mold or a large pot. Lightly grease the chokla mold or a deep steel plate with a little oil. Then, add 1 teaspoon of Eno Fruit Salt (or baking powder) to the batter and top it with 1 teaspoon of water, gently mixing in one direction. The batter will immediately start to rise.
Immediately pour the batter into the greased mold and place it in a hot steamer, covering it with a lid. Cook over medium or high heat for 12–15 minutes. After 15 minutes, check for doneness with a toothpick or knife; if the knife comes out clean, the chokla is ready. Remove it, let it cool for 5 minutes, and then cut it into square pieces.
In a small pan, heat 1 tablespoon of oil. Fry the sesame seeds (rai), curry leaves, green pepper, and white til seeds until crispy. Evenly distribute this hot topping over the chokla.
Your airy beetroot and moong dal chokla, rich in protein and iron, is ready. It should be served with a fresh coriander and mint sauce.