Categories
Protein rich food

(164)Khata Moong

Ingredients

  • ½ cup whole Moong ( Green gram).
  • ¾ cup water for cooking.
  • 1 tsp. salt.
  • ½ tsp. Turmeric powder.
  • ½ cup curd.
  • ½ spoon grated ginger.
  • Tempering Ingredients( Vaghar)
  • 1 tbsp. Oil
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 curry leaves.
  • 2 Red whole chillies.
  • 1 tbsp. Coriander leaves.

Method

  1. Wash moong 2-3 times. Soak overnight and next day morning drain water.
  2. Add water, salt and turmeric powder in moong for cooking.
  3. Pressure cook upto 2 whistles.
  4. Once pressure is released remove from cooker and strain cooked Moong.
  5. Strained water you can use for making Moong Osaman. Whole moong keep aside.
  6. In pan take curd and 2 cup Water . Mix thoroughly with the help of churner and then add whole moong in it .Mix grated ginger.
  7. Boil on medium heat and stir continuously otherwise curd starts curdling.
  8. After two boils switch off the flame or put tempering vessel on another stove and heat oil in it.
  9. Add Cumin seeds and wait for crackling sounds. Add Asafoetida powder, Curry leaves and Coriander leaves. Soute for 10-15 seconds and mix vaghar with moong.
  10. Cook again till two boils. Switch off the flame.
  11. Taste the dish before serving. Serve hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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