15 Minute Moong Dal Idli Recipe I #Shorts I Pankaj Bhadouria

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.