Khatta Moong, lovely Gujarati recipe that features cooked moong simmered with curds and spices.
Recipe Link : http://www.tarladalal.com/Khat....ta-Moong-(-Gujarati-

Subscribe : http://goo.gl/omhUio

Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx
Facebook: http://www.facebook.com/pages/....TarlaDalal/207464147
YouTube Channel: http://www.youtube.com/user/Ta....rlaDalalsKitchen/fea
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/

Khatta Moong

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.

Preparation Time: 5 minutes.
Cooking Time: 15 minutes.
Soaking time: 2 to 3 hours.
Serves 4.

1 cup moong (whole green gram)
1 cup sour curds (khatta dahi), whisked
¾ tsp chilli powder
½ tsp turmeric powder (haldi)
1 tbsp besan (Bengal gram flour)
2 tbsp oil
1 tsp mustard seeds (rai / sarson)
3 to 4 curry leaves (kadi patta)
¼ tsp asafoetida (hing)
½ tsp ginger-green chilli paste
Salt to taste

For the garnish
2 tbsp finely chopped coriander (dhania)

For serving
Rice /roti

1. Wash and soak the whole moong in enough water for 2 to 3 hours. Drain.
2. 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 sour curds, chilli powder, turmeric powder and besan in a bowl and mix well. Keep aside.
5. 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.
6. Add the cooked moong, mix well and cook on a medium flame for 1 minute.
7. 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.