Moong dal pandoli is similar to idlis, but made in a unique style. The pandolis taste best when served steaming hot with chutney and tea. The batter is spooned on a muslin cloth that is tied over boiling hot water, making it a different preparation style. You will need a bit of practice to cook it this way, but it becomes easy once you try it a few times.
Moong Dal Pandoli
1 cup green moong dal (split green gram)
1/4 cup fresh curd (dahi)
2 tsp ginger-green chilli paste
Salt to taste
1 tsp oil
1 tsp mustard seeds (rai/sarson)
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tsp lemon juice
2 tsp fruit salt
Clean and soak the moong dal in enough water for 2-3 hours. Wash thoroughly to remove some skin and drain. Add 1 tbsp of water and curd, and blend in a mixer till smooth. Add the ginger-green chilli paste and salt, and mix well. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds and asafoetida. When the seeds crackle, add the tempering to the batter and mix well. Tie a muslin cloth on top of a vessel half-filled with water and heat till the water boils.
Just before steaming, sprinkle the fruit salt on the batter and add lemon juice over it; when the bubbles form, mix gently. Put 1 tbsp of the batter on the muslin at regular intervals, cover with a dome-shaped lid and steam for 5-7 minutes. Serve with green chutney.
Recipe courtesy Tarla Dalal, author.