Khata Mung

This is one of my favourite recipes, and it makes for lovely comfort food. I learnt it from one of my ex-roommates who is Gujarati.

Ingredients
2/3 cup dahi (yogurt)
3 3/4 cup water
2/3 cup whole green mung
1/2 tsp turmeric powder
2 tbsp gram flour
2 green chillies
1/2 inch piece of fresh ginger
2 tbsp ghee
1/2 tsp cumin seeds
1 pinch asafoetida
10-12 curry leaves
Salt to taste
4 cloves of garlic, crushed

Method

1. Make sure the dahi is a little sour before you begin. Add the 3 3/4 cups of water and the gram flour to the dahi. Whisk briskly until it acquires a smooth consistency.

2. Wash the mung thoroughly. Boil it with some salt, turmeric and 5-6 curry leaves until it is done. I prefer it a bit mushy so I boil it well. Keep aside.

3. Grind one of the green chillies and the ginger to a paste.

4. Heat ghee and add the remaining chilli. Once it splutters, add the asafoetida and cumin seeds.

5. Once the cumin seeds turn dark brown, add the remaining curry leaves, the dahi mixture, the remaining turmeric and the chilli-ginger paste, in that order.

6. Keep stirring and bring to a boil. Cook for another 5 minutes.

7. Add the mung and cook for 5 minutes.

8. Add the crushed garlic and cook for another 5 minutes.

I love this with rice, chappatis or even on its own. I can even eat a steaming bowl of this for breakfast, its that good! :) Hope you enjoy it as well.