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.
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.