Moong Dal Idli with Tomato Peanut Chutney

Ingredients

• 150 g split moong dal (soaked)
• 50 g rice flour
• 2 g salt
• 200 g tomatoes
• 40 g roasted peanuts
• 10 g green chili
• 5 g ginger
• 5 ml oil
• 2 g mustard seeds
• 5 g coriander leaves

Preparation

1. Soak moong dal 4 hours, grind to smooth batter with rice flour and salt.
2. Ferment batter 6–8 hours until slightly risen.
3. Pour into greased idli moulds and steam 12–15 minutes.
4. Sauté mustard, chili, ginger; add tomatoes and cook soft.
5. Blend with peanuts to chutney; adjust salt.
6. Serve hot idlis with chutney.