Khatta moong 

Khatta moong is a little alien to our Christian cuisine but is worth a try this Lent. Khatta moong is a simple, healthy Gujarati dish made with whole green moong dal, sour yoghurt, chick pea flour or besan, and a few spices. In Gujarati, It is called khatta mag where ‘khatta’ means sour.

1/2 cup whole moong soaked overnight in water
salt as needed
1/4 teaspoon turmeric powder
1/2 cup fresh yoghurt
1 to 2 tablespoon chickpea flour or besan

For the tempering
2 tablespoon oil
3/4 teaspoon mustard seeds
3/4 teaspoon cumin seeds
1/2 tablespoon ginger, finely chopped
1/2 tablespoon garlic, finely chopped
a few curry leaves
2 red chillies whole
1 or 2 green chillies, finely chopped
red chilli powder
1/4 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder

Boil or pressure cook moong with salt and turmeric till soft.
In a bowl whisk together the yoghurt and chick pea flour. Add water to form a smooth consistency.
Heat oil in a pan and  temper (give tadka) using all the remaining ingredients as mentioned above.
Fry well and then add the yoghurt  mixture to this. Cook well for a few minutes and finally add the boiled moong. Continue to cook on a low fire for another five minutes. 
Serve hot with rice and lots of ghee (If your doctor has not restricted you to ;))

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