Khatta mung (khaata mug)

Ingredients
Tasty, healthy and light on the stomach

Ingredients:

Mung
Besan (chana aata / gram flour)
Dahi (yogurt)
Haldi powder (turmeric powder)
Chilli powder
Salt
Oil
Kadi patta (curry leaves)
Jeera
Hing (asafoetida)

Method
Soak mung for about half an hour. Then in a pressure cooker, cook 1 cup of mung with 2 cups of water and let it cook for 3 whistles (after one whistle, reduce the flame). Then take it off the flame and once cooled open the cooker.

While mung is getting cooked, in a separate bowl, mix 1 heapfull tbsp besan with 3 tbsp dahi (preferable sour), salt, pinch of haldi powder and red chilli powder. Mix it well. Ensure there are no lumps. Then add 2 cups of water and again mix.

Now make tadka by heating some oil in a small pan and frying jeera (cumin seeds), hing and kadi patta for 30 seconds. Pour this tadka in the dahi besan mixture.

Once the mung is boiled, pour the dahi besan mixture on the mung in the cooker. Add salt if required, and bring it to a boil. Once it starts boiling, switch off the gas. Your khatta mung is ready.

Best enjoyed with rice!

(Tip: Hing is an important ingredient because besides adding taste, it helps reduce flatulence/gas that besan can cause)

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Preparation Time - 30 mints

Servings - 4