In a mixing jar, add ½ cup of green moong dal and grind it into a coarse powder.
Transfer the ground mixture into a bowl and add ½ cup of hot water. Mix well and cover the mixture for 15 minutes.
In another mixing bowl, combine ¼ cup of curd and 2 tbsp of oil. Mix well, then add ½ tsp of turmeric powder, salt, 1 tsp of red chilli powder, 1 tsp of coriander powder, ½ tsp of garam masala, a pinch of hing, ½ tsp of ajwain, ½ tsp of cumin seeds, ½ tsp of fennel seeds, 1 tsp of sesame seeds, 1 tbsp of sugar, ¼ tsp of baking soda, and 1 tsp of lemon juice. Mix well.
Now that the dal powder has absorbed water and properly soaked, add it to the masala along with 1 cup of grated dudhi, ½ cup of grated carrot, ½ cup of coriander leaves, 1 tbsp of green chilli paste, 1 tbsp of ginger-garlic paste, 1 cup of coarse wheat flour, and ¼ cup of besan. Mix well and knead the mixture into a soft dough for muthiya.
Grease your palms and shape some of the mixture into cylinders.
Boil water in a steamer. Grease the steamer plate well with oil, then place the rolls on the steamer plate, leaving some gap between them for even cooking.
Close the lid and steam for approximately 12-15 minutes over high-medium heat.
After 15 minutes, open the lid and insert a knife into a muthiya. If it comes out clean, the muthiya is properly steamed.
Let it cool down for 10 minutes, then cut it into pieces.
Serve the steamed muthiya with oil and pickle masala, or for tempering, heat oil in a pan. Add 1 tsp of mustard seeds, 1 tsp of cumin seeds, 1 tbsp of sesame seeds, 10-12 curry leaves, and 2 chopped green chillies. Sauté for 2 minutes.
Add ½ tsp of sugar and 2-3 tbsp of water. Mix well to generate steam.
Add the muthiya pieces and mix well with the tempering. Cover and cook for 2-3 minutes.
Garnish with coriander leaves and serve hot.