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Khatta Moong (easy To Prepare)

VIEWS 414
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Energy (kcal) - 90

Protein (g) - 3

Carbohydrate (g) - 13

Fat (g) - 3

Khyati's Health-O-Meter Says:

The use of whole green gram or moong is very common in day-to-day Gujarati fare. Green moong dal will not only help you to shed kilos but also keeps you full for a longer period of time. The nutrients present in curd are easily absorbed by your digestive system 

INGREDIENTS:

  • Moong gram - 15gm
  • Sour curd - 15 gm
  • Chilli powder - ¼ tsp
  • Turmeric powder - a pinch
  • Bengal gram flour - 2.5 gm
  • Olive oil - ½ tsp
  • Mustard seeds - ¼ tsp
  • Curry leaves - 2 or 3
  • Asafoetida - a pinch
  • Ginger-green chilli paste - ¼ tsp
  • Salt - to taste
  • Chopped coriander - 10 gm

DIRECTIONS:
Step 1 Wash and soak the whule moong in enough water for 2 to 3 hours. Drain. Step 2 Add a ½ cup of water and pressure cook for 2 whistles. Step 3 Allow the steam to escape before opening the lid. Keep aside. Step 4 Combine the sour curds, chilli powder, turmeric powder and besan in a bowl and mix well. Keep aside. Step 5 Heat the oil in a deep non-stick kadhai and add the mustard seeds, curry leaves, asafoetida, and ginger-green chilli paste and saute on a medium flame for a few seconds. Step 6 Add the cooked moong, mix well and cook on a medium flame for 1 minute. Step 7 Add the curds-besan mixture, salt and water, mix well and simmer for 3 to 4 minutes, while stirring occasionally. Step 8 Garnish with coriander.
Recipe Category:
Dals Kadhis And Pulses
Recipe Title:

Khatta Moong (easy To Prepare)

Recipe Views:
414
Recipe Type:
Veg
Recipe Kcal:
90

Energy
(kcal)

3

Protein
(g)

13

Carbohydrate
(g)

3

Fat
(g)

Khyati's
Health-O-Meter Says:

The use of whole green gram or moong is very common in day-to-day Gujarati fare. Green moong dal will not only help you to shed kilos but also keeps you full for a longer period of time. The nutrients present in curd are easily absorbed by your digestive system 

INGREDIENTS:

  • Moong gram - 15gm
  • Sour curd - 15 gm
  • Chilli powder - ¼ tsp
  • Turmeric powder - a pinch
  • Bengal gram flour - 2.5 gm
  • Olive oil - ½ tsp
  • Mustard seeds - ¼ tsp
  • Curry leaves - 2 or 3
  • Asafoetida - a pinch
  • Ginger-green chilli paste - ¼ tsp
  • Salt - to taste
  • Chopped coriander - 10 gm

DIRECTIONS:
Step 1 Wash and soak the whule moong in enough water for 2 to 3 hours. Drain. Step 2 Add a ½ cup of water and pressure cook for 2 whistles. Step 3 Allow the steam to escape before opening the lid. Keep aside. Step 4 Combine the sour curds, chilli powder, turmeric powder and besan in a bowl and mix well. Keep aside. Step 5 Heat the oil in a deep non-stick kadhai and add the mustard seeds, curry leaves, asafoetida, and ginger-green chilli paste and saute on a medium flame for a few seconds. Step 6 Add the cooked moong, mix well and cook on a medium flame for 1 minute. Step 7 Add the curds-besan mixture, salt and water, mix well and simmer for 3 to 4 minutes, while stirring occasionally. Step 8 Garnish with coriander.
Recipe Title: Khatta Moong (easy To Prepare)
Recipe Category: Dals Kadhis And Pulses
Recipe Views: 414
Recipe Type: Veg
Recipe Kcal:

Energy 90 (kcal), Protein 3 (g), Carbohydrate 13 (g), fat 3 (g).





Khyati's
Health-O-Meter Says:

The use of whole green gram or moong is very common in day-to-day Gujarati fare. Green moong dal will not only help you to shed kilos but also keeps you full for a longer period of time. The nutrients present in curd are easily absorbed by your digestive system 

INGREDIENTS:

  • Moong gram - 15gm
  • Sour curd - 15 gm
  • Chilli powder - ¼ tsp
  • Turmeric powder - a pinch
  • Bengal gram flour - 2.5 gm
  • Olive oil - ½ tsp
  • Mustard seeds - ¼ tsp
  • Curry leaves - 2 or 3
  • Asafoetida - a pinch
  • Ginger-green chilli paste - ¼ tsp
  • Salt - to taste
  • Chopped coriander - 10 gm

DIRECTIONS:
Step 1 Wash and soak the whule moong in enough water for 2 to 3 hours. Drain. Step 2 Add a ½ cup of water and pressure cook for 2 whistles. Step 3 Allow the steam to escape before opening the lid. Keep aside. Step 4 Combine the sour curds, chilli powder, turmeric powder and besan in a bowl and mix well. Keep aside. Step 5 Heat the oil in a deep non-stick kadhai and add the mustard seeds, curry leaves, asafoetida, and ginger-green chilli paste and saute on a medium flame for a few seconds. Step 6 Add the cooked moong, mix well and cook on a medium flame for 1 minute. Step 7 Add the curds-besan mixture, salt and water, mix well and simmer for 3 to 4 minutes, while stirring occasionally. Step 8 Garnish with coriander.

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Khatta Moong (easy To Prepare) - BY KHYATI RUPANI

10 FEB 2018
VIEWS 414
COMMENTS 0

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