I had mentioned in my previous post the Vithlani all time favourite Khatta Moong (a moongbeans and yoghurt soup).
This is one dish that has been on the weekly Vithlani lunch menu for as long as I remember. Khatta Moong and Paratha ensure that everyone is happy at mealtimes and I dont end up making additional curries or stews for the same meal time and I can relax in the knowledge that I have presented a healthy meal.
Moong beans are commonly used in the Indian cuisine and are a member of the legume family. These are rather versatile and can be used whole, split and hulled and in some instances ground into Moong flour. The beans are considered to be easier to digest and from my understanding, when sprouted, these are meant to be cleansing pulses. I am by no means a nutritionist but from what I have read, I understand these beans are great source of potassium and protein as well as a rich source of fiber.
The moong beans used in this recipe of Khatta Moong are washed and pressure cooked however, if you dont own a pressure cooker I advise that you rinse and soak these in room temperation water overnight and then bring to a rapid boil for about 30 minutes or until very tender. To test that these are suitably cooked, take a few cooked moong beans between you thumb and forefinger and squash slighly. These should be very tender and mash easily.
The Khatta (sour/sharp) element of the soup is derived from the yoghurt. I prefer to use a slightly sharp tasting yoghurt as it makes a very pleasant tasting soup.
Here is the recipe and I hope you enjoy this as much as we all do:
1/2 cup whole Moong Beans and 1.3/4 cup water
1/2 cup Yoghurt
1 teaspoon salt
1/4 teaspoon turmeric powder
1/2 teaspoon garlic paste
1/2 teaspoon green chilli paste
a handful of finely chopped and washed cilantro (corrainder leaves)
Pressure cook or rapid boil the moong beans till cooked (test as above and use 1.3/4 water if pressure cooking otherwise 3 cups water).
Churn/blend the yoghurt and add to it all the spices, garlic and chilli(not cilantro leaves)
Add this yoghurt mixture to the boiled moong and cook on a high heat stirring continuously until the yoghurt /moong mixture comes to a boil. It is important that you do not stop stirring the soup until it is bubbling away for at least 5-6 minutes as the yoghurt will separate into whey and and the soup will be unpleasant to taste.
Once the soup has been rapidly boiled for 5 minute, lower the heat and simmer for a few more minutes. Garnish with fresh chopped cilantro (corriander leaves) and serve with freshly made paratha.
jikoni 