Culinary notes during the lockdown (moong dal idlis)

From Jaswinder Bhabi:

Goga taught me yellow moong daal idli with veggies

 Eno has to be used to make them soft and fluffy

 I soak daal for about an hour and put it through a mixer.Then add whatever vegetables are available, Little salt and just before putting them into the moulds, put a big generous pinch of eno for 6 idlis and steam as usual. 

I have made it with moong chilke wali daal too.... Split moong.... Comes out green... And more nutritious, ofcourse