Combine soaked yellow moong dal, green chilies, salt, sugar, oil, turmeric powder, besan, curd and blend in a mixer using a little water (2 tbsp) to make a smooth paste.
Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes.
Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.

Pour batter into a greased dhokla pan and steam for 15 minutes. Check with a toothpick if it cum out clean then it’s done.
Allow dhokla to cool down completely.

For Tempering:

Heat oil in a small pan. First, add the mustard seeds. Let them papaya first.
Add curry leaves and white sesame, and allow to crackle.
Then add green chilli, sugar. Now add water, lemon juice and let it boil for 1 minute. Switch off the flame.
Spread tempering over dhokla. Cut into the desired shape and enjoy.