Moong Dal Idli | Roasted Tomato Chutney | Healthy Breakfast Recipe

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Soak raw moong dal in water for 2-3 hours or overnight. Drain the soaked dal and blend it with curd, grated ginger, a green chilli, and water to form a smooth batter. Transfer the batter to a bowl and season with salt to taste.

For the tempering, heat oil in a small pan. Add a pinch of asafoetida and mustard seeds. When the mustard seeds start to splutter, add a handful of curry leaves and a pinch of turmeric. Pour this tempering into the batter and mix well.

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Next, add chopped coriander leaves and grated carrot to the batter. Just before steaming, gently stir in Eno or cooking soda. Grease the idli mold and fill them with the batter. Steam the idlis in a steamer for about 10-12 minutes, or until a toothpick inserted into the idli comes out clean. Serve the hot, fluffy idlis with Roasted Tomato Chutney.

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For Roasted tomato chutney, heat oil in a pan and add a pinch of asafoetida, mustard seeds, and cumin seeds. Once the seeds begin to splutter, add large tomatoes, a green chili, and garlic cloves. Roast these ingredients until the tomatoes become soft and slightly charred, and the garlic is fragrant. Allow the mixture to cool slightly.

Transfer the roasted mixture to a blender. Add Kashmiri chilli powder, salt to taste, black salt, and a few curry leaves. Blend until smooth. Transfer the chutney to a bowl.

Mix in chopped onion, chopped coriander, and lemon juice to the chutney. Adjust the seasoning if needed. This tangy and spicy chutney pairs perfectly with the moong dal idlis, enhancing their flavor. Serve it alongside the idlis for a delicious combination.