Moong dal idlis & tomato chutney
A delicious variation recipe of idlis made with skinless, moong dal paired with a spicy tomato chutney, to make your breakfast scenes even better!
Equipment
- Idli steamer
Ingredients
- 1 cup moong dal petite yellow lentils
- 1 cup urad dal split black gram
- 1 inch ginger crushed
- 1 tbsp red chilli flakes
- ½ tsp turmeric powder
- 1 tsp salt
For the tomato chutney
- 400 g canned chopped tomatoes
- 3-4 cloves garlic crushed
- 1 tbsp mustard seeds
- 1 tsp red chilli powder
- 1 tsp hing asafetida
- 2 tbsp oil
- 5-6 curry leaves
- ½ tsp turmeric powder
- 1 tsp sugar
- salt to taste
Instructions
To make the idlis
- Wash the dals well and soak them separately for 4-5 hours
- In a mixer jar grind the dals, again separately, until smooth
- In a mixing bowl, add both the ground dals and mix well. Cover and let this mixture sit for another 6-7 hours
- When done, add the crushed ginger, chilli flakes, turmeric powder and salt. Mix well but gently and drop about two tablespoons of the batter in greased idli moulds
- Steam on high flame for 12 minutes or until done. Once done, scoop out the cooked idlis in a serving dish
To make the tomato chutney
- Heat the oil and add the mustard seeds, when they splutter add the curry leaves, hing and crushed garlic
- Once the garlic turns fragrant, stir in the tomatoes, chili powder, turmeric powder and salt
- Over medium heat, cook the tomatoes, until completely soft and the oil separates. Add the sugar and mix well
- Remove in a serving dish and let it come to room temperature
- Serve the moong dal idlis and tomato chutney fresh for breakfast/brunch. Enjoy!
Notes
- Adding the chili flakes to the idli batter is optional
- You can also use fresh tomatoes for the chutney
- The sugar in the chutney balances the acidity of the tomatoes
- g - grams
- tsp - teaspoon
- tablespoon