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Khatta Moong ( Gujarati Recipe)


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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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Makes 4 servings
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  1. Wash and soak the whole moong in enough water for 2 to 3 hours.
  2. Drain, add 1½ cups of water and pressure cook for 2 whistles.
  3. Allow the steam to escape before opening the lid. Keep aside.
  4. Combine the curds, chilli powder and turmeric powder in a bowl and whisk well. Keep aside.
  5. Heat the oil in a non-stick kadhai and add the mustard seeds, curry leaves, asafoetida and ginger-green chilli paste.
  6. When the seeds crackle, add the cooked moong, mix well and cook on a medium flame for 30 seconds.
  7. Add the curds-besan mixture, salt and 1¼ cups of water, mix well and simmer for 5 to 7 minutes, stirring once in between.
  8. Garnish with coriander, and serve hot with plain rice or roti.
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