I am a big fan of recipes that are curd-based. So, when I read on this girl’s blog about her making moong beans in a buttermilk base, I was immediately intrigued. Though the dish seems to quite common in Gujarati households, I wondered how I had never heard of it before or tasted it.
Chatty Wren was sweet enough to send across the recipe and even a photograph of how the dish should look like. 🙂
The dish was prepared today and devoured hungrily. It tastes great! Thank you so much for the recipe, Chatty Wren!
Here is the recipe I used:
Ingredients (for 2 people):
About 2 cups of sprouted moong (boiled with a little salt)
Salt to taste
About 2 cups of sour buttermilk (neither too thick, nor too watery)
2 teaspoons of oil
A pinch of hing (asafoetida)
1 teaspoon mustard seeds
1 teaspoon jeera (cumin seeds)
2 green chillies ( slit lengthwise, and then cut into two)
4-5 cloves of garlic (peeled and chopped finely)
A few sprigs of coriander leaves (chopped finely)
A 1-inch piece of ginger (peeled and finely chopped)
1 teaspoon of coriander powder
1 teaspoon of turmeric powder
1 teaspoon of red chilli powder (optional)
1. Mix the red chilli powder (if using), salt, turmeric powder and coriander powder in the buttermilk. Keep aside. Be careful while adding the salt – remember that the boiled moong also contains salt.
2. Heat the oil in a pan. When it is hot enough, add the asafoetida and the mustard seeds. Let them splutter.
3. Add the cumin seeds and chopped ginger and garlic. When the garlic gets a bit brown, add the buttermilk mixture to the pan.
4. Add green chillies and coriander leaves to the pan. Mix well. Let it cook for about a minute. If you want to make the dish watery, add the required quantity of water at this stage.
5. Add the boiled moong to the pan. Cook everything together for 3-4 minutes.
Serve hot with rotis or parathas, or use it as a soup-like drink. Yumminess!