Khatta Moong Video by Tarla Dalal

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The use of whole green gram or moong is very common in day-to-day Gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this item.

Recipe Description for Khatta Moong ( Gujarati Recipe)

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 4 servings
Show me for servings

Ingredients

For Khatta Moong
1 cup moong (whole green gram)
1 cup sour curds (khatta dahi) , whisked
3/4 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tbsp besan (bengal gram flour)
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
3 to 4 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/2 tsp ginger-green chilli paste
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving With Khatta Moong
rice (chawal) /roti

Method

For khatta moong

To make {span class="bold1"}khatta moong{/span}, wash and soak the whole moong in enough water for 2 to 3 hours. Drain.
Add 1½ cups of water and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Combine the sour curds, chilli powder, turmeric powder and besan in a bowl and mix well. Keep aside.
Heat the oil in a deep non-stick kadhai and add the mustard seeds, curry leaves, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
Add the cooked moong, mix well and cook on a medium flame for 1 minute.
Add the curds-besan mixture, salt and 1 cup of water, mix well and simmer for 3 to 4 minutes, while stirring occasionally.
Garnish the {span class="bold1"}khatta moong{/span} with coriander and serve immediately with rice or roti.

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RECIPE SOURCE : The Complete Gujarati Cook Book- New Edition