Khatta Moong | Sanjeev Kapoor Khazana

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.

Heat ghee in a deep non-stick pan, add cumin seeds, curry leaves, green chillies and asafoetida. Mix well. Sauté for a minute on medium heat.

Add green moong and mix well. Add sour curd, salt, turmeric powder, red chilli powder and coriander powder. Mix well. Add ginger and garlic. Mix well. Sauté for a minute.

Add sufficient water and mix well. Cook for 5-6 minutes on medium heat or till it boils.

Serve hot garnished with chopped coriander and coriander sprigs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens