Hi Protein Moong Dal Idli, Roasted Tomato Chutney | मूंग दाल की इडली | South Indian | Kunal Kapur

Chef Kunal Kapur Healthy & Diet 40 Mins 4 Servings 3.7M views Sep 11, 2024

Ek subah ho suhaani si aur nashte mein ho Moong Dal Idli with Bhune Tamatar Ki Chutney toh din toh acha jayega hi. Packed with flavors and nutrition, this hatke moong dal idli will win your loved ones' heart once again. Toh banaiye ye breakfast recipe aaj hi, kyuki iske taste ki guarantee hai meri.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Moong dal, skinless (मूँग दाल धुली) - 1 cup
Curd (दही) - ¼ cup
Ginger, chopped (अदरक) - ½ inch piece
Green chilli, chopped (हरि मिर्च) - 2 nos
Curry leaf (कड़ी पत्ता) - a sprig
Salt (नमक) - 1 tsp
Water (पानी) - ¾ cup (approx)
Carrots, grated (गाजर) - ⅓ cup
Coriander, chopped (ताज़ा धनिया) - handful
Baking soda/Eno (बैकिंग सोडा) - 1 tsp

For Tempering

Oil (तेल) - 2 tbsp
Asafoetida (हींग) - ½ tsp
Mustard seeds (सरसों दाना) - 1 tsp
Turmeric (हल्दी) - ½ tsp
Bhune Tamatar ki Chutney
Tomato, medium (टमाटर) - 6 nos
Oil (तेल) - 3 tbsp
Asafoetida (हींग) - ¾ tsp
Mustard seeds (सरसों दाना) - 1 tsp
Cumin (जीरा) - 1 tsp
Garlic cloves (लहसुन) - 5-6 nos
Curry leaf (कड़ी पत्ता) - a sprig
Green chilli (हरि मिर्च) - 2 nos
Kashmiri chilli powder (कश्मीरी लाल मिर्च) - 1 tbsp
Salt (नमक) - to taste
Black salt (काला नमक) - ¾ tsp
Onion, chopped (प्याज़) - 4 tbsp
Coriander, chopped (ताज़ा धनिया) - handful
Lemon juice (नींबू रस) - 4 tbsp

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

To make rich dressings without oil, emulsify soaked peanuts or cashews with hung curd (Greek yogurt) and a pinch of roasted cumin. Dress leafy vegetables only just before serving to retain maximum crispness and vitality.

Recipe FAQs & Expert Advice

How long can I store leftover Hi Protein Moong Dal Idli, Roasted Tomato Chutney?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.