Paneer Moong Dal Idli (No Rice, High Protein Instant Idli Recipe)

Wash and soak yellow moong dal for 3-4 hours, until double in volume.
Drain and grind dal with paneer, yogurt, ginger, green chilies, coriander stems, and curry leaves(optional) into a smooth yet slightly coarse batter.
In a pan, heat 2 tablespoons oil. Add mustard seeds, chana dal, urad dal, cumin seeds, and a pinch of asafetida. Let the seeds splutter and the dals turn lightly golden and aromatic.
Transfer the batter to a bowl. Now pour the prepared tempering into the batter and combine gently.
(Optional) Stir in vegetables like carrots, spinach, or coriander.
Grease the idli molds and place roasted cashews at the bottom of each mold.
Bring water to a rolling boil in an idli steamer.
Just before steaming, add eno (fruit salt) or baking soda. Sprinkle about a tablespoon of water over it to activate, then gently fold it into the batter without overmixing.
Pour batter into prepared molds. Steam for 6-8 minutes in an idli steamer or pressure cooker (without whistle) until cooked through.
Let the idlis rest for 2-3 minutes before demolding.
Serve warm with chutney or sambar.