If you want a little twist in your traditional style cooked moong dal, try out this khatta moong, which is a very famous gujarathi dish. This is usually made during the festival of Navratri and can even be consumed during fasts.
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- 1 cup whole moong dal
- 1 cup sour curd
- 3/4 tsp red chilli powder
- 1/2 tsp ginger-green chilli paste
- 1/2 tsp turmeric Powder
- 1 tbsp besan
- 2 tbsp oil
- 1 tsp mustard seeds
- 1-2 curry leaves
- Pinch of asafoetida
- Salt to taste
- Coriander (chopped)
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Soak the moong dal for 2-3 hours.
Drain and keep the water seperately aside.
Add 1 1/2 cup of water and pulse in the cooker and let it cook till 2 whistles.
Let it cool down, then drain the dal water.
Mix yogurt, red chilli powder, turmeric powder and gram flour in a bowl and see there are no clots formed.
Heat the oil in the pan, add asafoetida, mustard.
Add ginger-green chili paste and fry until golden.
Add the boiled moong dal and fry for 2-3 minutes.
Mix well the gram flour in 1 cup of water and add it to the dal.
Cook for 8-10 minutes while stirring continuously.
Remove the gravy from the flame after it thickens.
Garnish with coriander and serve hot.
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