How to Make Khatti Moong, Mag Methi
Khatti moong daal, Mag Methi - A very delicious whole green lentil curry cooked with fresh herbs and spices
Servings: 4 Person
Ingredients
- 1 cup Whole Moong Beans/ Sabut Moong
- 1.5 tsp Ginger/ Adrak Chopped
- 5 Kokum
- 1/2 tsp Turmeric/ Haldi
- 6 slices Dried Raw Mango Slice/ Ambeli *check notes
- 4 tbsp Fresh Coriander
- To Taste Salt
- 1/3 tsp Sugar
- 1 tsp Fenugreek seeds/ Methi Dana
Tempering/ Tadka
- 2 tbsp Ghee/ clarified butter
- 10 Curry Leaves
- 2 tsp Green Chilies/ Hari Mirch
- 4 Dried Red Chilies
- 1/3 tsp Asafoetidfa/ Hing
- 1/2 tsp Cumin Seeds / Sabut Jeera
Instructions
- Wash and soak moong for at least 1 hour.Soak fenugreek seeds in 2 tbsp of water in a separate bowl.
- In the pressure cooker heat ghee and then add soaked fenugreek seeds(drain the water from the seeds)
- Stir fry for a minute and then add the soaked and drained moong and saute for a minute. now add 2 glasses of water , salt, chopped green chilies in the cooker and pressure cook for 4-5 whistles on medium heat or till cooked very well.
- Open the pressure cooker and mash or whisk the daal or use the hand blender to blend it coarsely.
- Add sugar,turmeric, ginger, ambeli, kokum, curry leaves, broken dried red chili pieces, 2 tbsp of ghee and some water (can adjust the thickness according to your preference)
- Mix well and cook on medium heat for 15 minutes.
- Add lemon juice and fresh coriander.
- Add a tsp of ghee while serving.
- Serving suggestions:-best with steamed rice or rotis'
Notes
Note
- fresh raw mango pieces or dried whole mango pieces can also be added instead of kokum.
- Can skip the step 4 and directly add fenugreek and moong in the pressure cooker at step 6
- At step 7 we can use the starch drained from the boiled rice instead of water.