Khatta Moong

Ingredients 

• 1 cup whole green grams (sabut moong) soaked overnight and pressure cooked for 2-3 whistles
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 5-6 curry leaves
• 2 green chillies, slit
• 1/4 teaspoon asafoetida
• 1/4 cup sour yogurt
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander-cumin powder
• 1 teaspoon chopped ginger 
• 1 teaspoon chopped garlic 
• Chopped fresh coriander leaves for garnish

Method

1. Heat ghee in a deep non-stick pan, add cumin seeds and when their colour changes, add curry leaves, green chillies and asafoetida and mix well. Sauté for a minute on medium heat.
2. Add green grams and mix well. Add sour yogurt, turmeric powder, red chilli powder and coriander-cumin powder and mix well. Add ginger and garlic, mix well and cook for a minute.
3. Add 1 cup water and mix well. Cook for 5-6 minutes on medium heat or till it boils.
4. Transfer into a serving bowl and serve hot garnished with coriander leaves.