Soak 1 cup moong dal for 4-5 hours. Remove water from the soaked dal and add it to the mixture jar.

Then add ½ cup curd, 2-3 chopped green chillies, 1 inch ginger, ½ cup green peas, and ¼ cup water. Grind it into a slightly coarse paste.

Now add 2 tbsp rava and whisk the batter for 2-3 minutes.

Cover and let the batter rest for a few minutes.

Then add ½ tsp turmeric powder, salt to taste, 1 tbsp sugar, 1 tbsp oil, 1 cup chopped methi leaves, ½ cup coriander leaves, and 2-3 tbsp water to adjust the dhokla batter consistency.

Now pour the dhokla batter into a greased steel bowl. (Refer to the video.)

Then in a deep-bottomed vessel (big patili), add 3-4 cups of water and bring it to a boil. When the water comes to a boil, put the plate with a hole on it and grease it.

Place the steel bowl on it and cover it with a big vessel. Steam the dhokla for 12-15 minutes at medium-high flame.

The best way to check if they are cooked is to insert a knife in the middle. If it comes out clean, the dhokla is done. Switch off the flame and let it rest.

Then demold dhokla from the bowl.

Now in a pan, add 1 tsp mustard seeds, 1 tsp sesame seeds, chopped green chilli, and curry leaves. Sauté it. Add dhokla into the pan and coat it with tadka. Serve instant moong dal dhokla with spicy garlic chutney.

In a mixture jar, add garlic cloves, cumin seeds, hing, salt, red chilli powder, and tomatoes. Grind it into a paste.

In a pan, add oil and the ground paste. Sauté until the oil separates from the sides.

Take out the chutney into a bowl, add water to adjust the consistency of the chutney.

Serve garlic chutney with dhokla.