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khatta mung

moong kadhi
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Ingredients

SOAK

  • 1/4 cup moong bean
  • Water

PRESSURE COOK

  • 1/4 tsp turmeric powder
  • 1/2 cup water
  • 1/2 tsp salt

TO TEMPER

  • 1 tbsp peanut oil
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • A pinch asafoetida

CURD BESAN MIXTURE

  • 1/2 tbsp besan flour
  • 1/4 cup thick curd
  • 1/2 cup water
  • 1/8 tsp turmeric powder
  • 1/2 tsp Kashmiri chilli powder
  • 1/8 tsp cumin powder
  • 1/2 tsp coriander powder

Khatta moong

  • 2 garlic cloves
  • 1 small piece
  • ginger
  • Curry leaves
  • Green chillies
  • Salt as needed
  • Water as needed
  • Coriander leaves

Instructions

  • ️Wash and soak moong beans overnight
  • ️ Add water, turmeric powder, and salt; pressure cook for 4 whistles
  • ️ In a bowl, mix besan and curd until smooth
  • ️ Add water, turmeric powder, Kashmiri chilli powder, cumin powder and coriander powder; mix well without lumps
  • ️ Heat the peanut oil, add mustard seeds and cumin seeds; let them splutter
  • ️ Add asafoetida and mix quickly
  • ️ Furthermore, add garlic, ginger, green chillies, and curry leaves; sauté well
  • ️ Add the curd–besan mixture and bring to a gentle boil, stirring continuously
  • Furthermore, add cooked moong beans, required water, salt, and coriander leaves
  • ️ Simmer for 5 minutes and switch off

Video

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