Take the idlis in a mixie jar, give a quick pulse to get a coarse mixture of idli.
Meanwhile cook the moong dal until they gets partially cooked in a vessel, drain the excess of water and keep aside.
Heat enough oil, fry the mustard seeds, channa dal, urad dal, curry leaves, asafoetida powder, add immediately the chopped onions, slit opened green chillies and curry leaves, saute until the onions turn translucent.
Now add the pulsed idlis, cooked moong dal, pepper powder, turmeric powder and salt, cook everything simmer for few minutes, serve warm.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.