How to make Khatta Moong- Sk Khazana -
Green gram or moong is rich in fibre, anti-oxidants and sine other nutrients essential to keep the heart healthy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole green grams (sabut moong) (साबुत मूंग), Ghee (घी)
Cuisine : Gujarati
Course : Main Course Vegetarian
For more recipes related to Khatta Moong- Sk Khazana checkout Khatta Moong With Green Garlic. You can also find more Main Course Vegetarian recipes like Mixed Vegetable Curry Besanwali Bhindi Baked Onions With Sun Dried Tomatoes Stir Fried Tofu with Asian Greens
Khatta Moong- Sk Khazana Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 7-8 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sour
Ingredients for Khatta Moong- Sk Khazana Recipe
Whole green grams (sabut moong) soaked overnight and pressure cooked till 2-3 whis 1 cup
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Curry leaves 5-6
Green chillies slit 2
Asafoetida 1/4 teaspoon
Sour yogurt 1/4 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Coriander-cumin powder 1 teaspoon
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Fresh coriander leaves chopped for garnish
Method
Step 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.
Step 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.
Step 3
Add 1 cup water and mix well. Cook for 5-6 minutes on medium heat or till it boils.
Step 4
Transfer into a serving bowl and serve hot garnished with coriander leaves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
