Dhokla (Steamed greenpea/dal cake)

1/2 cup Dried green peas
3/4 cup Channa (horsegram) dal
1" Ginger, minced
3 Green chilies, chopped
2 Tbsp Coriander, leaves
1 Tbsp Salt
2 Tbsp Oil
1/2 Tbsp Mustard seeds
A pinch Asafoetida
2 Tbsp Coconut, grated

Soak green peas and channa dal overnight in separate dishes. Next morning, wash them well with plenty of water. Grind in a blender with
water, till smooth. Pour the dough into a mixing bowl. Add ginger, green chilies, 1 Tbsp coriander leaves, salt. You can add 1 tsp lemon juice if you like. Mix thoroughly and pour into a greased pan. Make sure that the dough does not cover for than 3/4 of the dish. Place the dish in a steamer and steam for 20 minutes. After steaming, cool for 5 minutes. Meanwhile, heat oil in a small saucepan. Add mustard seeds. When the seeds pop, add asafoetida and wait for 3 seconds. Pour the mixture over steamed Dhokla. Garnish with remaining coriander leaves and grated coconut. Cut into squares and serve. Makes about 18 squares.