Khatta Moong Recipe

Cooking Directions

• STEP 1.Wash and soak the moong beans overnight.
• STEP 2.Drain the water and tie the soaked moong beans in a muslin cloth to sprout.
• STEP 3.Heat oil in a pan and add cumin seeds, asafoetida, and green chilies. Saute for a minute.
• STEP 4.Add the sprouted moong beans, turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Add water and cook the moong beans until they are soft and tender.
• STEP 6.Add tamarind pulp and jaggery. Cook for another 5 minutes.
• STEP 7.Garnish with coriander leaves and serve hot.

Cooking Tips

• You can add chopped tomatoes and onions for extra flavor.
• Adjust the amount of tamarind pulp and jaggery according to your taste preference.
• Serve Khatta Moong with steamed rice or roti for a complete meal.

Storage and Serving

• Khatta Moong can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat before serving and adjust the consistency by adding water if needed.
• Serve Khatta Moong as a side dish with any Indian meal or enjoy it as a light meal on its own.