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15 Minute Moong Dal Idli Recipe I Shorts I Pankaj Bhadouria
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15 Minute Moong Dal Idli Recipe I #Shorts I Pankaj Bhadouria • • Here’s an Instant Moong Idli dal recipe that you can make in just 15 minutes without soaking the dal! • And the good part, this moong dal idli is as soft as an idli made with soaked moong dal! • Moong dal Idli is, needless to say, very nutritious, equally delicious and good for diabetics and heart patients too! • Along with the Moong Idli dal recipe, I have also shared with you the recipes of 2 Chutneys; one an instant coconut chutney, and the second, a tomato chutney, both of which complement the Moong Dal Idli very well. • So if you are ever looking for new Breakfast Recipes, do try out this Instant Moong Idli dal recipe and let me know how you liked it! • • • #moongdal #idli #breakfastreecipes #tomato #tomatochutney #chutney #chutneyrecipe #coconut #idlirecipes #recipe #recipes #recipeshare #pankajbhadouria • • Recipe: • Moong Idli Dal Recipe • Preparation Time: 5 minutes • Cooking Time: 10 minutes • Serves: 3-4 • • Ingredients: • For the Idli: • 1 cup yellow moong dal • ¼ cup rava • 2 green chilies • 1” ginger • ½ cup yoghurt • Salt to taste • ¼ tsp turmeric powder • 1 carrot, grated • ¼ cup green peas • 2 tbsp chopped coriander leaves • 1 tsp Eno Fruit Salt • • For coconut chutney: • ¼ cup desiccated coconut • ¼ cup yoghurt • ¼ cup roasted gram • 2 green chilies • 1” ginger • Salt to taste • For tempering: • 1 tbsp oil • ½ tsp mustard seeds • ½ tsp urad dal • ½ tsp chana dal • 8-10 curry leaves • 2 red chilies • • For tomato chutney: • 3 tomatoes, halved • ¼ cup roasted gram • 2 green chilies • 1” ginger • 5-6 cloves garlic • 2 red chilies • Salt to taste • For tempering: • 2 tbsp oil • ½ tsp mustard seeds • ½ tsp urad dal • ½ tsp chana dal • 8-10 curry leaves • 2 red chilies • • Method: • For Idli: • Wash the moong dal well. Grind the moong dal with the rava, green chilies, ginger, • Turmeric, yoghurt, salt to taste, ½ cup water to a smooth paste. Rest for 5 minutes. • Steam the idlis in greased idli molds for 8-10 minutes. Serve with chutneys. • For coconut chutney: • Grind together all ingredients with ¼ cup water. • Heat the oil and add the ingredients for the tempering. As the dals turn golden, add to the chutney. • For tomato chutney: • Heat the oil and add the halved tomatoes and all the other ingredients. Cover and cook for 7-8 minutes till the tomatoes soften. Cool and grind to a smooth paste with the roasted gram and salt to taste. • Heat the oil and add the ingredients for the tempering. As the dals turn golden, add to the chutney.
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