Name: Khatti Moong Daal recipe by Anjana Chaturvedi at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 5
Ingredients: 1 cup Whole Green Lentils / Sabut Moong; 1.5 tbsp Ginger / Adrak chopped; 1/2 cup Yogurt / Dahi; 1/2 tsp Turmeric or Haldi Powder; to taste Salt / Namak; 1 tbsp Lemon Juice / Nimbu Ka Ras; 1/2 tsp Sugar / Chini; 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped; 5 Kokam or tamrind; Tadka/waghar; 3/4 tsp Cumin Seeds / Sabut Jeera; 1/4 tsp Asafoetida / Hing powder; 10 Curry Leaves; 2 tsp Green Chillies / Hari Mirch chopped; 2 tbsp Clarified Butter / Desi Ghee; 4 Dried Red Chilli shredded; 1/2 tsp Fenugreek Seeds / Methidana

Ingredients Serving: 5

1 cup Whole Green Lentils / Sabut Moong
1.5 tbsp Ginger / Adrak chopped
1/2 cup Yogurt / Dahi
1/2 tsp Turmeric or Haldi Powder
to taste Salt / Namak
1 tbsp Lemon Juice / Nimbu Ka Ras
1/2 tsp Sugar / Chini
3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
5 Kokam or tamrind
Tadka/waghar
3/4 tsp Cumin Seeds / Sabut Jeera
1/4 tsp Asafoetida / Hing powder
10 Curry Leaves
2 tsp Green Chillies / Hari Mirch chopped
2 tbsp Clarified Butter / Desi Ghee
4 Dried Red Chilli shredded
1/2 tsp Fenugreek Seeds / Methidana

Instructions

Wash and soak sabut moong for at least 1 hour prior to cooking. Take a pressure cooker, add ghee, methi dana & cumin seeds.
Once the seeds start to crackle, add in the chopped green chilies, curry leaves & asafoetida.
Now add in the soaked daal along with 2 glasses of water & pressure cook for 3-4 whistles or till it is cooked well & becomes soft & mushy.
Once cooked, open the cooker & mash the daal using a whisk. Whisk the yogurt, few curry leaves, sugar, salt, turmeric, kokum, chopped ginger & the shredded red chilies into the daal.
Add in approximately 2 - 2.5 cups of water. Stir well & let it simmer for about 15 minutes. Add in the fresh coriander & lemon juice. Remove from the flame.
Add 1 tsp of ghee into the whole moong daal just before serving.

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