Khatta Mung (Tangy Green gram)

Ingredients :

½ cup    -    While mung/green gram

1 cup     -    Water

1            -    Green chillies cut into halves

1            -    Dry red chilli

1 tbs      -    Ghee (clarified butter) or Oil

1 tsp      -    Ginger minced

3 cloves -    Garlic minced

½ tsp     -    Mustard seeds

½ tsp     -    Cumin seeds

½ tsp     -    Asafoetida

1 inch    -    Cinamon stick

2           -     Cloves

¼ tsp     -    Turmeric powder

1 tsp      -    Red chilli powder (Kashmiri chilli powder)

5-6        -    Curry leaves

4           -     Kokum (or 1 tsp lemon juice)

1 tbs     -     Jaggery or sugar

3 tbs     -     Plain yogurt (whisked)

Salt to taste

Coriander for garnishing

Preparation:

1. Wash and soak the mung in hot water for 2hrs.
2. Pressure cook the mung with 1 cup of water for about 4 whistles or until it becomes mushy but still hold its shape. Keep it aside.
3. In a pan add some oil and heat it on medium high.
4. When oil is hot enough add dry red chilli, cinnamon stick and cloves. Sauté it for 30 seconds.
5. Now add mustard seeds. When it starts popping add cumin seeds. Sauté it until cumin seeds become nice golden brown.
6. Add asafoetida, green chilli, curry leaves, minced ginger and minced garlic. Cook it until garlic becomes brown.
7. Add red chilli powder and turmeric. Keep stirring.
8. Now add boiled mung and about ½ cup of water. Mix it well.
9. Add salt, kokum and jaggery.
10. Let it boil for about 10 minutes.
11. Now add plain yogurt according to your taste. Mix it well and cook it for another 3-4 minutes. Garnish it with some coriander leaves.
12. Khatta mung is ready to serve.
13. Enjoy it with Rice or roti. Also can have as soup.

Note:

1. Do not cook more after adding Yogurt. Otherwise it will start separating.
2. Use tangy Yogurt if possible.
3. Instead of yogurt you can also add lemon juice or Dry mango powder as a substitute for tanginess.