firstly, in a large bowl take 1 cup chana dal and ¼ cup rice.
soak in enough water for 4 hours.
drain off the water and transfer to the mixi.
add 1 inch ginger, 2 chilli and blend to a coarse paste.
transfer the chana dal – rice batter to a large bowl.
further add ¼ cup curd, ¼ tsp turmeric, ½ tsp salt and ½ cup water.
mix well forming a smooth consistency batter.
cover and ferment for 8 hours or until the batter are well fermented.
now add ½ tsp eno and mix gently until the batter turns frothy.
transfer the batter to a greased pan
and steam for 25 minutes on medium flame.
cool completely and cut dhokla into pieces.
in a pan heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 tsp sesame, pinch hing, 2 chilli and few curry leaves.
add ¼ cup water, 1 tsp sugar, ¼ tsp salt and 1 tsp lemon juice.
mix and get the water to a boil.
pour the tempering over dhokla.
garnish with 2 tbsp coconut and 2 tbsp coriander
finally, enjoy dal dhokla with green chutney.