Here's how to make Moong Dal Dhokla at home in 7 steps.

Soak the Dal, rinse 1 cup of split moong dal thoroughly and soak it in water for 3-4 hours until soft.

Blend into Batter, drain the soaked dal and blend it with green chilies, ginger, turmeric, sugar, lemon juice, salt, and enough water to form a smooth, pourable batter.

Mix and Rest, pour the batter into a bowl, check that it flows easily, and let it rest for 10-15 minutes.

Add Leavening Agent, right before steaming, gently stir in 1 tsp Eno fruit salt so the batter starts to froth.

Steam the Batter, grease a steaming dish with a little oil, pour in the batter, and steam at 350°F for 15-20 minutes until a toothpick comes out clean.

Prepare Tempering, heat 1 tbsp oil in a small pan over medium heat, add mustard seeds, sesame seeds, a pinch of asafoetida, curry leaves, and a slit green chili, and fry until the seeds splutter.

Garnish and Serve, cool the steamed dhokla slightly, cut into squares, pour the tempering over the top, garnish with fresh coriander, and serve warm with green chutney.