Moong nu Khatyu
When Hardik first came to visit me in Texas, the first thing he wanted to eat was Moong Bhat. I am sitting there thinking to myself, “Are you crazy?!!? Moong bhat?! Over pizza?! BUT WHY?!” What can I say y’all I am marrying a desi boy through and through. All of the men in my family love moong too and I can’t figure out why. All of the women in my family pass on it every single time. To be honest though, when I took a bite of this moong nu khatyu it was like the Snickers bar commercial for my soul. I could feel my heart coming alive again and I knew this had to go up on the blog one day.
Ingredients:
- 3 cups water
- 1 cup of moong or dried mung beans (not moong dal!)
- 1 tomato diced
- 1/2 medium onion, diced
- 2 stems of curry leaves (roughly 20-30 leaves
- 1/4 cup chopped cilantro leaves
- 2 tsp. salt
- 2 tsp rai
- 1 tsp hing
- 1/2 tsp. avej
- 2 tsp. coriander powder.
- 1 tsp. green chili paste
- 2 tbsp. garlic paste
- juice of 1/2 lemon/lime
- 1/4 cup brown sugar
Method:
- Rinse moong a couple of times and then add to pressure cooker with water and salt. Pressure cook the moong on medium-high heat for 5-8 minutes or until the moong is fully cooked through. If there is excess water in the cooker don’t drain it out as the final consistency is very much that of a soup or stew.
- In a separate pot add enough oil to coat the bottom of the pot. Add mustard seeds and let it splutter. Add asafoteida and let that splutter as well. Add curry leaves and let the water off of the leaves cook out for about 5 seconds.
- Add the diced onion, tomato, garlic, turmeric and green chili paste and cook out for another 2-3 minutes. Add the cooked moong with an additional cup of water if you would like a soupier consistency. Add juice of 1/2 lemon and 1/4 c. of brown sugar and garnish with cilantro. I love eating this with thikhi bhakhri, roti, rice, or thepla! Sometimes when I am sick I like a bowl of it with some spicy chutney and it does the trick.
Moong nu Khatyu
When Hardik first came to visit me in Texas, the first thing he wanted to eat was Moong Bhat. I am sitting there thinking to myself, “Are you crazy?!!? Moong bhat?! Over pizza?! BUT WHY?!” What can I say y’all I am marrying a desi boy through and through. All of the men in my family love moong too and I can’t figure out why. All of the women in my family pass on it every single time. To be honest though, when I took a bite of this moong nu khatyu it was like the Snickers bar commercial for my soul. I could feel my heart coming alive again and I knew this had to go up on the blog one day.
Ingredients
- 3 cups water
- 1 cup of moong or dried mung beans not moong dal!
- 1 to mato diced
- 1/2 medium onion diced
- 2 stems of curry leaves roughly 20-30 leaves
- 1/4 cup chopped cilantro leaves
- 2 tsp. salt
- 2 tsp rai
- 1 tsp hing
- 1/2 tsp. avej
- 2 tsp. coriander powder
- 1 tsp. green chili paste
- 2 tbsp. garlic paste
- juice of 1/2 lemon/lime
- 1/4 cup brown sugar
Instructions
- Rinse moong a couple of times and then add to pressure cooker with water and salt. Pressure cook the moong on medium-high heat for 5-8 minutes or until the moong is fully cooked through. If there is excess water in the cooker don’t drain it out as the final consistency is very much that of a soup or stew.
- In a separate pot add enough oil to coat the bottom of the pot. Add mustard seeds and let it splutter. Add asafoteida and let that splutter as well. Add curry leaves and let the water off of the leaves cook out for about 5 seconds.
- Add the diced onion, tomato, garlic, turmeric and green chili paste and cook out for another 2-3 minutes. Add the cooked moong with an additional cup of water if you would like a soupier consistency. Add juice of 1/2 lemon and 1/4 c. of brown sugar and garnish with cilantro. I love eating this with thikhi bhakhri, roti, rice, or thepla! Sometimes when I am sick I like a bowl of it with some spicy chutney and it does the trick.
