Ingredients:

Procedure:
Preparing the steamed dhokla

Pick and wash the whole moong beans; soak the moong beans in water for 6 - 7 hours or overnight; grind the soaked moong with coriander leaves and very little water to a semi coarse paste. Don't make the paste too fine. Also the batter should not be too thick nor thin but like a dhokla batter.

Meanwhile heat water in a large pan and let it come to boil. Grease a cake pan with some oil; add ginger-green chili paste, oil, lemon juice and salt to the ground moong mixture and mix well; finally add fruit salt/eno to the dhokla mixture and mix very well; immediately pour this in the greased cake tin or pan. Place the cake pan in the large pan where the water must have already started boiling by now. Cover the pan and steam for 12 - 15 minutes till the dhokla is done. Remove the dhokla from the cake tin and then let it cool.

Preparing tempering

In a small pan, heat oil; add mustard seeds and let them splutter; add cumin seeds and brown them; add asafoetida, curry leaves and sesame seeds; add 2 tablespoonful water to the tempering. Be careful when adding water. Pour this tempering over the dhokla. Garnish moong dal dhokla with coriander leaves and coconut. Serve moong dal dhokla warm with mint cilantro chutney.

Notes: Instead of steaming you can also microwave the dhoklas. Just keep an eye when microwaving so that the moong dal dhokla does not become too dry or dense. The dhokla can also be steamed in a pressure cooker. Heat water in the pressure cake till it begins to boil. Place the dhokla tin. Cover the pressure cooker with the lid and remove its whistle/vent weight. Steam for some 12-15 minutes till the moong dal dhokla is done.