Moong Dal Idli with Roasted Tomato Chutney

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Ingredients

• Moong Dal
• Curd
• Ginger
• Green Chilli
• Curry Leaves
• Salt
• Oil
• Asafoetida
• Mustard Seeds
• Turmeric
• Vegetables of choice (e.g., grated Carrot, Coriander)
• Tomatoes
• Garlic
• Cumin Seeds
• Kashmiri Chilli Powder
• Black Salt
• Onion
• Lemon
• Baking Soda
• Coriander Leaves

Instructions

1. Soak Moong Dal overnight, wash well, and grind into a fine paste with Curd, Ginger, Green Chilli, Curry Leaves, and Salt.
2. Prepare a tempering with Oil, Asafoetida, Mustard Seeds, and Turmeric. Add to the batter along with vegetables of choice.
3. Grease Idli moulds with Oil and add Baking Soda to the batter. Steam the Idli for 12-15 minutes.
4. For the Roasted Tomato Chutney, cook tomatoes in Oil until roasted. Blend with Garlic, Cumin Seeds, Kashmiri Chilli Powder, Salt, and Black Salt. Mix in Onion, Coriander Leaves, and Lemon.
5. Serve the soft Moong Dal Idli with the Roasted Tomato Chutney. Enjoy your breakfast!

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