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
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Lentil/Daal, Lunch, Main Course
Cuisine: Sindhi Cuisine, Uttar Pradesh Cuisine
Keyword: daal, khatti moong, mag methi, moong
Servings: 4 Person
Author: Anjana Chaturvedi
- 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
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'
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.