Gujarati Khatta Mag/Moong Recipe by Archana’s Kitchen

  • To start making the Gujarati Khatta Moong recipe, we are going to first cook dinner the inexperienced moong with 2 cups of water till mushy and tender ensuring it doesn’t get mushy. 

  • See video recipe of how to cook lentils in a pressure cooker.

  • Whisk the yogurt, gram flour, turmeric powder, asafoetida, salt and one cup of water till clean with no lumps.Set apart. 

  • Heat oil in a pan on medium warmth; add the mustard seeds, cumin seeds, curry leaves, and permit it to crackle.

  • Next add the inexperienced chillies, ginger, and saute for 30 seconds. 

  • Stir within the yogurt combination and the cooked inexperienced moong into the seasoning.

  • Allow the combination to come back to a boil. Once the Khatta Moong involves a boil, flip the warmth to low and simmer for five minutes.

  • Turn off the warmth, garnish the Moong with chopped coriander leaves and serve sizzling.

  • Serve the Gujarati Khatta Moong together with Phulka’sAloo Gobi Sabzi for a easy weekday lunch. 

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