Whole Moong kadhi

Ingredients (for 2-3 servings)

1 cup moong (whole green gram)

1 cup sour curds, whisked

3/4 tsp chilli powder

1/2 tsp turmeric powder

1 tbsp bengal gram flour

2 tbsp oil

1 tsp mustard seeds

3 to 4 curry leaves

1/4 tsp asafoetida

1/2 tsp ginger-green chilli paste

salt to taste

2 tbsp finely chopped coriander

Method (How to make whole moong kadhi)

Wash and soak the whole moong in enough water for 2 to 3 hours. Drain.

Add 1½ cups of water and pressure cook for 2 whistles.

Allow the steam to escape before opening the lid. Keep aside.

Combine the sour curds, chilli powder, turmeric powder and besan in a bowl and mix well. Keep aside.

Heat the oil in a deep non-stick kadhai and add the mustard seeds, curry leaves, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.

Add the cooked moong, mix well and cook on a medium flame for 1 minute.

Add the curds-besan mixture, salt and 1 cup of water, mix well and simmer for 3 to 4 minutes, while stirring occasionally.

Garnish with coriander and serve immediately with rice or roti.