Moong Dal Dhokla with Coriander Mint Chutney

Ingredients

• 150 g split yellow moong dal, soaked
• 1 tbsp ginger-green chilli paste
• 1 tsp lemon juice
• 1 tsp Eno fruit salt
• 2 tbsp oil for tempering
• 1 tsp mustard seeds
• 8-10 curry leaves
• 30 g fresh coriander leaves
• 20 g fresh mint leaves
• 1 small green chilli

Preparation

1. Grind soaked moong dal with ginger-chilli paste and little water to a thick batter; rest 20 min.
2. Stir in lemon juice and Eno; pour into greased tray and steam 12-15 min until set.
3. Cool slightly, cut into squares.
4. Temper oil with mustard seeds and curry leaves; pour over dhokla.
5. Blend coriander, mint, chilli with salt and splash of water into chutney.
6. Serve warm dhokla portions with the chutney.