Wash and soak 200 grams of moong dal in water for 4-5 hours. After soaking, drain the water and grind the dal into a smooth paste using a little water.
In a large mixing bowl, combine the moong dal paste, 1 teaspoon of ginger-green chili paste, 1 teaspoon of sugar, salt to taste, and 1 teaspoon of lemon juice. Mix well.
Add 1 teaspoon of Eno fruit salt to the batter and mix gently. The batter should become light and fluffy.
Grease a dhokla steamer plate or a flat, round cake tin with oil. Pour the batter into the greased plate or tin, spreading it evenly.
Steam the dhokla in a steamer for 15-20 minutes on medium heat. Check for doneness by inserting a toothpick or knife into the dhokla. If it comes out clean, the dhokla is cooked.
Allow the dhokla to cool for a few minutes before cutting it into square or diamond-shaped pieces.
For the tempering, heat 2 tablespoons of oil in a small pan. Add 1 teaspoon of mustard seeds and let them crackle. Then add 1 teaspoon of sesame seeds, a pinch of asafoetida, and 8-10 curry leaves. Pour this tempering over the dhokla pieces.
Garnish the moong dal dhokla with chopped coriander leaves and grated coconut. Serve with green chutney or tamarind chutney.