Wash the moong dal and soak it in enough water for 3-4 hours.

Drain the water and blend moong dal with curd, gram flour, and turmeric powder to make a fine paste.

Add salt and mix well.

Grease a Dhokla pan and keep water boiling in the pan or kadhai.

Pour the batter into the greased Dhokla pan and steam for 15-20 minutes until done.

Let the dhokla rest for 15 minutes in the pan and then remove it from the pan.

Cut the dhokla into cubes.

For the tadka, heat the oil in a pan.

Once the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds.

Add water, salt, sugar, lemon juice and green chilli in the tadka and bring the mixture to a boil.

Pour the tadka over the Dhokla.