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Split Yellow Lentils (Moong Dal) Idly

 INGREDIENTS:

  1. Moong Dal 1 cup
  2. Semolina 1 cup
  3. Yogurt 1 cup
  4. Ginger 1 inch grated
  5. Green Chilis 1-2 chopped
  6. Curry Leaves 1 sprig
  7. Salt as required
  8. Baking Soda 1 tsp
  9. Carrot, grated 1/3 cup
  10. Coriander Leaves (chopped), a handful
  11. Mustard Seeds 1 tsp
  12. Oil 2 tbsp
  13. Turmeric Powder 1/2 tsp
  14. Asafoetida (Hing) 1/4 tsp
METHOD:

Serving Size: 5-6

Soak moong dal in water for 2-3 hours or overnight. Drain the soaked dal and blend it with yogurt, grated ginger, green chili, and water to form a smooth batter. Transfer the batter to a bowl and season with salt to taste.

Heat 2 tbsp oil in a pan and add mustard seeds, asafoetida, and curry leaves. When the mustard seeds start to splutter, add the turmeric powder and the carrot, and sauté for 20-30 seconds.

Add semolina and roast till it turns aromatic. Cool completely and pour the tempering into the batter, mixing well. Add coriander leaves and water to adjust the consistency.

Rest the batter for 20-30 minutes for the semolina to soak well.

Just before steaming, gently stir in baking soda mixed with 1 tsp oil.

Grease the idly molds and fill them with the batter. Steam the idlis on a high flame for about 10-12 minutes or until a toothpick inserted into the idly comes out clean.

Serve hot, fluffy moong dal idlis accompanied by a tangy tomato chutney.



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