Khatte Moong ki Sabzi has transcended regional boundaries and is enjoyed across India, often with variations in ingredients and preparation methods. The dish is celebrated for its simplicity, ease of preparation, and the ability to deliver a flavorful experience with minimal and readily available ingredients.
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Ingredients Quantity
Oil 1 tbsp
Cumin seeds 1 tsp
Onion chopped 1 no
Ginger garlic paste 1 tbsp
Tomato chopped 2 no
Salt to taste
Red chilli powder 1 tsp
Coriander powder 1 tbsp
Turmeric powder ½ tsp
Dry mango powder 1½ tsp
Cumin powder 1 tsp
Ginger juliennes 1 inch
Green chilli slit 2-3 no
Water ½ cup
Curd 1 cup
Green moong gram soaked 1 cup
Fresh coriander chopped 2 tbsp
Method :-
1. Place a pressure cooker on medium flame and heat ghee. Add cumin seeds and let them splutter.
2. Add chopped onion and sauté for 2 minutes in medium flame.
3. Add ginger garlic paste and sauté for 2 minute.
4. Now add chopped tomato and salt sauté until 3-4 minutes.
5. Add red chilli powder, coriander powder, turmeric powder, dry mango powder, cumin powder, ginger juliennes and green chilli slit sauté for a minute.
6. Now add water and mix well and cook for another 2-3 minutes.
7. Add curd and soaked green moong gram mix well.
8. Now add chopped fresh coriander and mix everything well.
9. Close the lid of the pressure cooker. Cook on medium heat for about 4 whistles.
10. Once the pressure releases naturally, open the lid and side out in serving bowl.
11. Garnish with fresh coriander leaves and Serve the Khatte Moong Ki Sabzi hot with steamed rice, roti, or paratha.
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24 июн 2024
