Ingredients

• 3 cups - yellow moong dal
• 1/2 cup - curd
• 10 to 12 - curry leaves
• a pinch - baking powder
• a pinch - asafoetida
• red chilli powder (to taste)
• 1/2 tsp - eno fruit salt
• 3 to 4 - green chillies, cut lengthwise
• salt (to taste)
• 1 tsp - mustard

How to Make Moong Daal Dhokla

• Soak the dal for 2-3 hours. Grind the dal into a thick paste using very little water.
• Then add 1/2 cup curd, asafoetida and salt to the batter. Mix the batter well and let it stand for 1/2 hour.
• Grease the dhokla stand with a little oil.
• Add eno fruit salt to the batter, mix it and pour into the dhokla tray. Steam for 20 minutes.
• When the dhoklas are done, remove and let it cool for about 5 minutes. Cut into squares.
• In a kadai, heat a little oil and add the mustard. When they start to crackle, add curry leaves and green chillies.
• Add the dhokla pieces to it and gently turn to coat them.
• Serve garnished with coriander leaves. and enjoy with mint chutney.