Khatta Moong ( Gujarati Recipe)

by Tarla Dalal

Accompaniments

Chaas ( Gujarati Recipe)
Masala Papad

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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.

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Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
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Ingredients

1 cup moong (whole green gram)
1 cup sour curds (khatta dahi) mixed with 1 tsp of besan (bengal gram flour)
3/4 tsp chilli powder
1/2 tsp turmeric powder (haldi)
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 chopped coriander (dhania)

For Serving
plain rice (chawal) / rotlis

Method

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 curds, chilli powder and turmeric powder in a bowl and whisk well. Keep aside.
Heat the oil in a non-stick kadhai and add the mustard seeds, curry leaves, asafoetida and ginger-green chilli paste.
When the seeds crackle, add the cooked moong, mix well and cook on a medium flame for 30 seconds.
Add the curds-besan mixture, salt and 1¼ cups of water, mix well and simmer for 5 to 7 minutes, stirring once in between.
Garnish with coriander, and serve hot with plain rice or roti.

RECIPE SOURCE : The Complete Gujarati Cook Book- New Edition