Method:

1. Soak moong dal for at least four hours; drain and blend with green chilies and ginger into a smooth batter.
2. Add salt and lemon juice; mix well.
3. Just before steaming, add Eno fruit salt to the batter and mix gently.
4. Pour the batter into a greased steaming tray; steam for about 15 minutes until set.
5. Cut into pieces and serve with green chutney.