Khatta Moong ( Gujarati Recipe)
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.
- 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 with coriander and serve immediately with rice or roti.
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