**Ingredients:**
– 1 cup moong dal (soaked overnight and ground into a paste)
– 1 cup suji (semolina)
– 3/4 cup fresh curd
– 1 carrot, grated
– 3 green chilies, finely chopped
– 1/2 inch ginger, grated
– 2 tbsp curry leaves, chopped
– 1 tsp mustard seeds
– 1/2 tsp jeera (cumin seeds)
– Salt to taste
– 1/4 tsp baking soda or 1 sachet Eno fruit salt
– Oil or butter for greasing the idli mould
**Instructions:**
1. **Prepare the Batter:** In a mixing bowl, combine the moong dal paste, suji, and fresh curd. Mix well and let the batter rest for 10 minutes.
2. **Chop the Vegetables:** While the batter is resting, chop the vegetables. Grate 1 carrot, finely chop 3 green chilies, grate 1/2 inch ginger, and chop 2 tbsp of curry leaves.
3. **Add Vegetables to Batter:** After the batter has rested, add the chopped vegetables to it. Mix well. If the batter is too thick, add a little water to adjust the consistency to that of idli batter.
4. **Prepare the Tadka:** In a small pan, heat some oil. Add 1 tsp mustard seeds and 1/2 tsp jeera. Let them splutter. Add the tempering to the idli batter and mix well.
5. **Add Salt and Baking Soda:** Add salt as per taste and 1/4 tsp baking soda (or 1 sachet of Eno fruit salt) to the batter. Mix well until the batter becomes fluffy.
6. **Steam the Idlis:** Set the steamer on the gas stove. Grease the idli mould with oil or butter. Pour the batter into the idli plates and steam for 10-12 minutes.
7. **Serve:** Once cooked, serve the hot and soft Moong Dal & Suji Idlis with your favorite sauce or ketchup. Enjoy!
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