Green Moong dal pandoli

Name: Green Moong dal pandoli
Total time: 600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup green Moong Dal; 1/4 cup sour Curd; 2 teaspoon Ginger-green chilli paste; to taste Salt; 1 tsp Mustard Seeds; 1 teaspoon Cumin seeds; 1 tsp sesame seeds; to taste boiled American corn; 1/2 teaspoon Hing / asafoeida; 2 teaspoon fruit Salt; 2 teaspoon Lemon juice

Suman Prakash @cook_8329840

#Protein
Green Moong dal pandoli is very similar to idlis but it is prepared in a different style . The batter is spooned on a muslin cloth that is tied over boiling hot water. Moong dal pandoli is an amazing dish which is perfectly appropriate for any occasion and appreciated by everyone..Green Moong dal pandoli is delicious as well as healthy dish because it contains large amount of healthy nutrients like protein.I firstly made it for my recipe competition in my ladies club,I got first prize.

Suman Prakash @cook_8329840

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Ingredients

10 minutes

4 servings

1 cupgreen Moong Dal
1/4 cupsour Curd
2 teaspoonGinger-green chilli paste
to tasteSalt
1 tspMustard Seeds
1 teaspoonCumin seeds
1 tspsesame seeds
to tasteboiled American corn
1/2 teaspoonHing / asafoeida
2 teaspoonfruit Salt
2 teaspoonLemon juice

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Steps

10 minutes

1

Soak moong dal in enough water for about1 hour. Wash and drain the water.Now take a grinder, add soaked moong dal, and curd. Grind it into a smooth paste.Blend well.
2

Take a pan, add oil. Heat the oil, add mustard seeds,, 1/2 teaspoon Hing / asafoeida,sesame seeds, boiled American corn and cumin seeds When they start crackling, pour this half of tempering on the batter and mix well.
3

Just before steaming, add salt, ginger green chilli paste, fruit salt and lemon juice. Mix all ingredients well.
4

Tie a muslin cloth on top a vessel, half-filled with water and heat till the water boils. Put batter on the muslin cloth at regular intervals.
5

Cover it with lid. Steam it for about 10 minutes. Serve immediately,topped with remaining tadka. Garnish with cheese flower and tomato tiny round.
6

Serve with any chutney or any sauce of your choice.
7

Note-I kept round moulds on muslin cloth for equal size of pandolies.