Moong Daal or Mogar Kadhi (as it is called in Rajasthan) is soupy and healthy. You can have it with rice or roti or even just plain. During the winter months it can warm you up leaving you satisfied.
Serves 4
Ingredients:
1/2 cup moong daal
1 and 1/2 cup yogurt
1 and 1/2 tbsp besan (chickpea flour)
1 and 1/2 cup water
1/2 tsp turmeric
1/2 tsp cumin seeds
1 green chilli split in half
Asafoetida (heeng) a pinch
1/2 tsp red chilli powder
1 tbsp oil
Salt to taste
Directions:
Wash moong daal, add 1 cup water, then boit it until it is cooked. Keep on a low flame once it starts boiling. Mix besan, yogurt, turmeric, and water together. Use a whisk to mix it. Heat oil, add cumin seeds, heeng, green chilli, red chilli powder. Then lower the flame and add yogurt batter to the pan. Keep stirring until it comes to a boil. Note if the consistency seems too thick for you then add a little water . Leave the kadhi to boil for 20 minutes. Then add salt and the cooked moong daal to the kadhi, leave it to boil for another 2-3 minutes on medium flame. Server with roti, paratha or plain white rice.
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