Ingredients
-
1 cup green moong (whole green lentils), soaked overnight
-
1/2 cup curd (yogurt)
-
1 tbsp besan (chickpea flour)
-
2 tbsp oil
-
1 tsp cumin seeds (jeera)
-
1/2 tsp mustard seeds (rai)
-
1/4 tsp hing (asafoetida)
-
1 medium onion, finely chopped
-
4-5 cloves garlic, minced
-
1/2 tsp red chili powder
-
1/2 tsp turmeric powder (haldi)
-
1 tsp coriander powder
-
Water, as needed for desired consistency
-
Fresh coriander leaves, chopped (for garnish)
-
Salt, to taste
-
Rice, for serving
About
Khatte Moong is a tangy and savory dish made from yellow moong dal (lentils), cooked with spices, tamarind, and sometimes yogurt, creating a unique sweet-sour flavor. It is popular in Indian cuisine, especially in North and Gujarat, often enjoyed with rice or roti. The dish is known for its light texture and health benefits, being rich in protein and easy to digest.
Steps
|
1
Done
|
Rinse 1 cup green moong thoroughly and soak it in water overnight. The next day, drain the water and boil the soaked moong in a pot or pressure cooker with enough water until the lentils are tender but not mushy. Set aside. |
|
2
Done
|
In a separate bowl, take 1/2 cup curd and add 1 tbsp besan. Whisk them together until smooth and well combined to form a paste. This will be added later to thicken the dish. |
|
3
Done
|
In a pan, heat 2 tbsp oil. Add 1 tsp cumin seeds (jeera), 1/2 tsp mustard seeds (rai), and 1/4 tsp hing (asafoetida). Allow the seeds to splutter for a few seconds. |
|
4
Done
|
Add 1 finely chopped onion and sauté until golden brown. Add 4-5 minced garlic cloves and sauté until fragrant. |
|
5
Done
|
Add 1/2 tsp red chili powder, 1/2 tsp turmeric powder (haldi), and 1 tsp coriander powder. Stir the spices well to combine, allowing them to cook for a minute. |
|
6
Done
|
Add the boiled green moong to the pan with the tempering and mix well. Now, add the prepared curd and besan paste into the pan. Stir to combine. |
|
7
Done
|
Add water as needed to reach your desired consistency. Let it simmer on low heat for 5-10 minutes to let the flavors meld together. |
|
8
Done
|
Garnish with chopped fresh coriander leaves. Serve hot with rice for a comforting and nutritious meal. |
