Moong Bean Kadhi

Wednesday is the day of making Moong. Either it is moong dhokla, or moong kadhi, or moong salad, or sprouted moong.  A moong bean recipe is surely made on Wednesdays. Check out Green Moong Dhokla recipe.  Since Budh/Budhwar/ Wednesday is associated with green color, we cook green moong this day. Also, it makes the process of planning the dinner so easy!

Also, moong beans being a good source of protein for vegetarians,  I have been imparting them a lot in my daily diet. A bowl of Moong bean kadhi (moong bean soup) is filling and a great comfort food for me. My mom makes this every Wednesday :). All my Gujarati friends will definitely be able to relate to this recipe. We call it Khatta Moong. Khatta means sour, and sour flavor in this recipe comes from the use of yogurt.

This recipe will serve 3-4 people.
1/4 cup moong beans
3/4 cup plain yogurt/dahi
2 tbsp. chickpea flour/besan
1/4 tsp. turmeric
1 tsp. ghee/clarifie butter or oil for tempering
1 tsp. mustard seeds
1 green chili
4-5 curry leaves
1 tsp. grated ginger
1-2 mint leaves (optional)
2-3 tbsp. chopped cilantro
Salt to taste

1. Wash and clean moong beans.
2. Add 2+1/2 cups of water and pressure cook or boil moong beans till they are tender.
3. Add yogurt and chickpea flour to cooked beans and whisk well to avoid lumps. You can also churn them using a hand blender.
4. Add salt to taste, turmeric, and grated ginger.
5. To temper: heat ghee in a tempering bowl. Add mustard seeds, green chili, and curry leaves. When mustard seeds crackle and curry leaves fry, add hot temper to the yogurt and moong mixture.
6. Add some chopped cilantro and mint leaves and bring kadhi to boil. You will see the color brightening then. Mint leaves add a wonderful flavor to this kadhi, but it is an optional ingredient.
7. Simmer for 4-5 minutes. Add water if kadhi becomes very thick.
8. Give it a taste test...add salt if needed.
9. Enjoy with roti or steamed basmati rice!

Moong Beans

Wash and clean moong beans.

Add 2+1/2 cups of water and boil till they are tender.

Add 3/4 cup plain yogurt and 2 tbsp. chickpea flour/besan.

Whisk the mixture to avoid lumps.

Add salt, turmeric, and grated ginger.

Heat ghee in a tempering bowl.

Add mustard seeds, green chili, and curry leaves.

Add hot temper to the kadhi mixture.

Add chopped cilantro and chopped mint leaves (optional).

Bring it to boil and simmer for 3-4 minutes stirring occasionally.

Here was our dinner:

Moong bean kadhi, okra/bhindi, carrot and peanut salad, and whole grain roti.

You could also have this as delicious and nutritious soup.

Healthy Cooking it is!!!