Steamed Daal Mould With Daal Sauce
Preparation time: 1 hr.		Serves 4-5
Ingredients:
	½ cup makki atta		½ cup green gram, halved
	½ cup Bengal gram		½ cup soyabean granules
	2 tsp. garlic-ginger-green chilli paste		½ cup paneer
	½ cup curd		2 tbsp. oil
	1 tsp. salt		½ tsp. garam masala
	½ tsp. red chilli powder		A pinch of mustard
For preparing Moong Daal Sauce:
Boil the green gram daal. Blend in a mixie along with curd, green chilli, salt and pepper and temper it with mustard popped in oil.
Method:
Soak all the daals separately for 5-6 hours, grind coarsely. Soak soyabeans also for 1 hr. Squeeze out the water. Divide makki atta into 4 parts and add it to the ground daals and Soya granules.  Add salt, garlic, ginger paste, other masalas and 1 tsp. oil to each portion. Take a round baking dish, grease it. Put all the ingredients in layers and steam-bake them in a cooker [without pressure] for 1 hr. Serve hot or cols with sauce.