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Firstly, rinse and soak 1 cup moong dal for 2 hours.
Drain off the water and transfer to the mixer jar.
Add 1 cup curd and grind to a smooth batter.
Transfer the batter to the large bowl. Keep aside.
In a pan, heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, 1 tsp cumin, a pinch of salt, and a few curry leaves. Splutter the tempering.
Add 1 inch ginger, 3 chilli, and saute slightly.
Further add 2 tbsp carrot, ¼ tsp turmeric and saute until it turns aromatic.
Add 1 cup of rava and roast till the rava turns aromatic.
Cool completely and transfer into the moong dal batter bowl.
Add 1 tsp salt and mix well adjusting the consistency.
Rest the batter for 20 minutes for rava to soak well.
Add 2 tbsp coriander and mix well.
After the rava has soaked well, add 1 tsp eno fruit salt and mix gently.
Mix the batter until the batter turns frothy.
Place the roasted cashew in a greased idli plate and pour the batter into the mould.
Place the idli plate in a steamer and steam for 10 minutes.
Finally, enjoy Moong Dal Idli Recipe with chutney