Split yellow mung bean/Moong dal idli with tomato and raw mango tangy sauce
Ingredients for 14 idlis:
100 grams mung bean – 347 calories,
1 teaspoon rock salt – 0 calories
1/2 teaspoon oil – 20 calories
1/2 teaspoon asafoetida (Saunf) – 5 calories
Total calories – 372 calories
Ingredients for tomato and raw mango tangy sauce:
5 tomatoes – 80 calories
1 raw mango 100 grams -75 calories
I red chili 45 grams – 18 calories
1 green chili 45 grams – 18 calories
1 teaspoon rock salt – 0 calories
1/2 teaspoon turmeric powder – 5 calories
2 teaspoon oil – 100 calories
1/2 teaspoon asafoetida – 5 calories
1 tablespoon honey 21 grams – 64 calories
Total calories in tangy sauce – 365 calories
Instructions: How to cook Moong dal idli
1. 1 cup split yellow mung bean, rinsed and drained
2. Soak it in water for 4 hours
3. Add the soaked mung beans to the grinder with 1/2 cup water to a paste.
4. Keep the paste aside for 8-10 hours for fermentation.
5. Now add 1/2 teaspoon oil in a pan
6. Add asafoetida (Saunf) to the oil and few 2-3 curry leaves.
7. Stir it well then add to the batter.
8. You can add chopped veggies like carrot, peas, and beans which is optional.
9. Add the batter to the molds and place it in the steamer and cook for 15 minutes on sim flame.
10. Do a knife test if it comes clean then demold the idlis and enjoy.
Instructions for tomato and raw mango tangy sauce:
1. Slice 5 Tomato without seeds and a raw mango.
2. Add 2 teaspoon oil in a pan.
3. Add a dry red chili and asafoetida to it.
4. Add all chopped veggies, stir it well.
5. Add 1/4 turmeric powder.
6. Cover it with a lid for 5 minutes
7. Add 1 tablespoon honey and stir it well for 3 minutes till it thickens a bit
8. Add 1/2 cup water and stir it well.
9. Cover it with a lid for 2 minutes.
10. Let the mixture cool under a fan for 10 minutes.
11. Strain the pulp from the mixture through a sieve. Refrigerate and serve
Recipe By Suchita
