How to Make Moong Dal Dhokla
Add split yellow lentils and chopped green chilies to and mixer jar and. Grind well to make a smooth paste.

Transfer the lentils paste to a mixing bowl. Add salt, sugar, asafetida, oil, turmeric powder, gram flour, yogurt, and mix well. Make a smooth batter.
Add 1 glass of water to a steamer and let it boil. Grease dhokla moulds with 1 teaspoon oil.

Now add fruit salt to the batter, and mix well, for few seconds, or until the batter becomes fluffy.

Pour the batter into a greased dhokla mould and fill the mould half with the batter.

Place the mould into the steamer, and let the dhokla cook in steam for about 12 minutes.

After 12 minutes, insert a toothpick or a knife in the batter and check if it is coming out clean. If it does, then the dhokla is cooked. If not, then steam for another 2-3 minutes.

Take out the mould from the steamer and let it cool for 5 minutes. Transfer dhokla on a plate

How to Make Moong Dal Dhokla Tempering (Tadka)

Heat oil in a small non-stick pan and add mustard seeds.

When mustard seeds crackle, add sesame seeds, asafoetida and sauté on a medium flame for 10 seconds.

Add green chilies and sauté on a medium flame for 30 seconds. Now add water, sugar, and salt to it. Let the water boil. Remove from heat, add lemon juice, and mix well.

How to Serve Moong Dal Dhokla

Pour the prepared tempering over the dhokla, and spread evenly.

Let the dhokla cool slightly, and then cut them into desired shapes.

NOTES:

If you don't have dhokla mould, then you can use a baking tray. Any heat-proof contianer or tray would work.