Gujarat | Moong Dal Pandoli

Gujarat | Moong Dal Pandoli

Moong Dal Pandoli

Serves 4


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.