Although Khatta Moong is a Gujrati recipe, its popularity is breaking all regional boundaries. For those who savour daal in their main course, this one for sure will tickle your taste-buds. It is made out of moong flavoured with curd and other spices. A delectable sour taste is the specialty of this dish. Follow the guidelines to make Khatta Moong this Navratri.
1 cup whole green gram (moong)
1 tsp mustard seeds (sarson)
1 cup sour curd (dahi)
2 to 4 curry leaves (kadi patta)
½ tsp chilli poweder
½ tsp turmeric powder
½ tsp ginger paste
¼ tsp asafoetida (hing)
1 tbsp bengal gram flour (besan)
¾ tsp chilli powder
2 tbsp oil
salt to taste
2 tbsp coriander (finely chopped)
Wash properly the whole moong before soaking it for 2 to 3 hours.
Drain the moong
pressure cook the moong (two whistles) with 11/2 cups of water. After it is cooked, let the steam escape.
Mix sour curd, spices, besan in a bowl. Keep aside.
In a kadhai, heat oil and then put mustard seeds, curry leaves, hing, ginger paste and saute for a few seconds on a medium flame
Now add the cooked moong and mix well. Keep cooking for about a minute.
The curd-besan mixture is now ready to be used with it. Put it in the moong mix and add salt, a cup of water and mix well.
Stir the ingredients for 3 – 4 minutes
Garnish with coriander and eat with either rice or roti