Khatta Moong, lovely Gujarati recipe that features cooked moong simmered with curds and spices.Recipe Link : http://www.tarladalal.com/Khatta-Moong-(-Gujarati-Recipe)-617rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Khatta MoongThe use of whole green gram or moong is very common in day-to-day Gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this item.Preparation Time: 5 minutes. Cooking Time: 15 minutes. Soaking time: 2 to 3 hours.Serves 4. 1 cup moong (whole green gram)1 cup sour curds (khatta dahi), whisked¾ tsp chilli powder½ tsp turmeric powder (haldi)1 tbsp besan (Bengal gram flour)2 tbsp oil1 tsp mustard seeds (rai / sarson)3 to 4 curry leaves (kadi patta)¼ tsp asafoetida (hing)½ tsp ginger-green chilli pasteSalt to tasteFor the garnish2 tbsp finely chopped coriander (dhania)For servingRice /roti1. Wash and soak the whole moong in enough water for 2 to 3 hours. Drain.2. Add 1½ cups of water and pressure cook for 2 whistles.3. Allow the steam to escape before opening the lid. Keep aside.4. Combine the sour curds, chilli powder, turmeric powder and besan in a bowl and mix well. Keep aside.5. Heat the oil in a deep non-stick kadhai and add the mustard seeds, curry leaves, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds. 6. Add the cooked moong, mix well and cook on a medium flame for 1 minute.7. Add the curds-besan mixture, salt and 1 cup of water, mix well and simmer for 3 to 4 minutes, while stirring occasionally. Garnish with coriander and serve immediately with rice or roti.