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.


COMMERCIAL BREAK
SCROLL TO CONTINUE READING

Ingredients:


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


For garnishing:


2 tbsp coriander (finely chopped)


 


Method:


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