Khatta Moong | Dahi Wale Moong | Chef Girish Joshi

tamarind paste

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice adds acidity while vinegar is a cost-effective souring agent.

moong dal

💰Cheaper: split peas

Split peas are often less expensive and provide a similar texture.

Rinse the moong beans 2-3 times before placing them in the pressure cooker with 3 cups of water and salt. Pressure cook until 3 whistles, then allow natural depressurization.

Combine all the ingredients from the Yoghurt mix to create a smooth mixture.

Dice the ginger, green chillies, and coriander.

Heat ghee in a kadai or pan, then toss in mustard seeds, cumin seeds, and fenugreek seeds. Allow the seeds to sizzle for a few seconds.

Next, add hing and curry leaves, and sauté briefly.

Pour in the yoghurt mixture and cook on medium heat for 3-4 minutes, until it starts to thicken slightly.

Now, add the pressure-cooked moong dal into the pan and mix well. Adjust the consistency and seasoning according to your preference. Cover and cook for another 3-4 minutes on low heat.

Finally, garnish with chopped coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens