1- Soak the Dal:
Wash the moong dal and rice thoroughly and soak them together in water for 3-4 hours or overnight.

2- Grind the Batter:
Drain the soaked dal and rice. Grind them together in a blender to form a smooth batter, adding just enough water to get a thick yet pourable consistency.
Add ginger, green chilies, turmeric powder, and salt to the batter and mix well.

4- Add Rising Agent:
Just before steaming, add baking soda and lemon juice (or vinegar) to the batter. Stir gently to mix.

5- Steam the Dhokla:
Pour the batter into the greased mold or tin, filling it about half full.
Place the mold into the steamer, cover, and steam for 15-20 minutes on medium heat.
Check with a toothpick; it should come out clean when the dhokla is done. If not, steam for a few more minutes

7- Finish the Dhokla:
Once the dhokla is cooked, remove it from the steamer and let it cool slightly.
Pour the prepared tempering evenly over the dhokla.
8- Serve:
Cut the dhokla into pieces and serve with green chutney or tamarind chutney.
Enjoy your Moong Dal Dhokla!

6- Prepare Tempering:
While the dhokla is steaming, heat oil in a small pan.
Add mustard seeds, sesame seeds (if using), green chilies, curry leaves, and a pinch of hing. Let them splutter and turn fragrant.