Hare Moong ki Kadhi

 

Ingredients:

Full moong ( green gram) – 1 cup

Ghee – 3 tbsp

Curd – 2 cups

Besan ( Chickpea flour) – 4 tbsp

Turmeric – 1 tsp

Red chili powder – 1 tsp

Oil – ½ tbsp

Fenugreek (Methi) seeds – ½ tsp

Cumin seeds – ½ tsp

Ajwain seeds – ½ tsp

Seasoning

Mustard – ½ tsp

Garlic cloves – few sliced

Ginger – ¼” sliced

Red chilies – 2 nos

Curry leaves – few

Soak the moong overnight

Place in pressure cooker with sufficient water, ghee and cook till tender and not mushy

(approx. 3 min after the pressure builds up)

 Place curd in a bowl, add the besan, turmeric powder, chili powder and whisk well.  To it add 4 cups of water.

 In a pan, heat oil ( mustard oil is preferred, or use any vegetable oil)

Add the spices – methi seeds, jeera, ajwain.  Allow jeera to brown

Then pour in the dahi-besan mixture

Allow to simmer till then mixture thickens and raw taste of besan is eliminated.

Add the cooked moong and salt to taste.

Simmer a little longer.

Season with ghee, mustard, sliced garlic and ginger, red chilies and curry leaves.

Serve with hot rice and roasted pappad. 

Recipe source – Saransh Goila – Instagram ( 18 Oct’24) – also on his youtube channel