Moong Dal Pandoli

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 1 cup moong dal (split green gram)
• 1/4 cup fresh curds (dahi)
• 2 tsp ginger-green chilli paste
• salt to taste
• 1 tsp oil
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp cumin seeds (jeera)
• 1/2 tsp asafoetida (hing)
• 2 tsp fruit salt
• 2 tsp lemon juice

For Serving

• green chutney

Method

1. Clean and soak the green moong dal in enough water for 2 to 3 hours. Wash thoroughly to remove some skin and drain.
2. Add the curds and 1 tbsp of water and blend in a mixer till smooth.
3. Transfer the mixture into a bowl, add the ginger-green chilli paste and salt and mix well. Keep aside.
4. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds and asafoetida.
5. When the seeds crackle, add the tempering to the batter and mix well.
6. Tie a muslin cloth on top of a vessel half-filled with water and heat till the water boils.
7. Just before steaming, sprinkle the fruit salt on the batter and add the lemon juice over it. When the bubbles form, mix gently.
8. Pour 1 to 2 tbsp of the batter on the muslin cloth at regular intervals, cover with a dome shaped lid and steam for 5 to 7 minutes.
9. Repeat with remaining batter to make more pandolis.
10. Serve immediately with green chutney.