Khatte Moong

Name: Khatte Moong
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tbsp green whole moong; 2 tbsp sour curd; 1 tsp besan; to taste Salt; 1/4 tsp Turmeric powder; 1/2 tsp dhania jeera powder; 1/2 tsp garam masala; 2 lonavala kokam(or 1 tbsp tamarind pulp); For tempering:-; 1 tbsp oil; 1/2 tsp mustard seeds; 1/2 tsp jeera; 6-7 curry leaves; 1 tsp red chilli powder; 1 pinch Asafoetida(hing); For garnishing:-; leaves Coriander; To Serve with:-; Plain cooked rice

Jagruti Jhobalia @cook_17062504

#goldenapron3
#week20
#puzzleingredient_moong
Khatte Moong subzi is jain recipe made without onion garlic, but tastes very yummy.

Jagruti Jhobalia @cook_17062504

#goldenapron3
#week20
#puzzleingredient_moong
Khatte Moong subzi is jain recipe made without onion garlic, but tastes very yummy.

Saved

Ingredients

25-30 min

2 servings

2 tbspgreen whole moong
2 tbspsour curd
1 tspbesan
to tasteSalt
1/4 tspTurmeric powder
1/2 tspdhania jeera powder
1/2 tspgaram masala
2lonavala kokam(or 1 tbsp tamarind pulp)
For tempering:-
1 tbspoil
1/2 tspmustard seeds
1/2 tspjeera
6-7curry leaves
1 tspred chilli powder
1 pinchAsafoetida(hing)
For garnishing:-
leavesCoriander
To Serve with:-
Plain cooked rice

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Steps

25-30 min

1

Take two tbsp moong in a vessel,Wash it,Soak in water for 4 hrs.Pressure Cook it by 4-5 whistles.
2

In a small bowl take 2 tbsp sour (khatta) curd,add 2 tbsp water,add 1 tsp besan and with a whisker Whisk it until smooth mixture is formed.Take out Boiled Moong from cooker,Heat on slow flame.Add curd besan mixture to it.Mix well.
3

In a Plate, mix salt,Turmeric powder,garam masala and dhania jeera powder.Add this masala mixture to moong.Mix it.Also add lonavala kokam which adds extra sourness to Moong.Let it Boil on low flame for 3-4 min.if needed add little water.
4

To prepare tempering,Heat oil,add mustard seeds,let it splutter,add Cumin seeds,hing and curry leaves.off the flame.Now add red chilli Powder.Add this to cooked moong.Mix it.Gives nice colour.Serve ina bowl.
5

Garnish with coriander leaves and Serve hot with hot Plain rice.