Boiled Moong Kadhi 

Moong is very commonly used pulses in the Indian household.  Off late not just moong sabzi but moong salad, moong paratha, moong dosa is also made. But try one dish - Moong Kadhi easy to make from the boiled Moong. It goes very well with rice, roti or paratha. So do try this new type of Kadhi and let me know if you enjoyed it. 





Ingredients:
  • 1 cup boiled moong 
  • 2 tablespoon of Groundnut oil
  • 1/2 teaspoon each of Mustard seeds, jeera, dhania seeds
  • Few methi dana 
  • Pinch of hing 
  • Spices - 1/2 teaspoon each of haldi dhania jeera and garam masala powder plus 1 teaspoon of Kashmiri Chilli powder 
  • Salt to taste (Please add separate salt of moong and curd portion. Don't add much in either) 
  • 1 cup curd
  • 1.5 tablespoon besan
  • 1.5 teaspoon of sugar
  • Garnish it with coriander leaves 
Method: 
  • Boil the moong with some salt. No need to soak the moong you can boil it directly.
  • In a pan, heat the oil add mustard, jeera once it flutters add hing, dhania and methi dana 
  • Now add Kashmiri chili powder, boiled moong (drain the water), add all the spices - 1/2 teaspoon each of haldi, dhania jeera and garam masala powder
  • Cook it for few 3 to 4 mins on a low flame till the spices gets nicely blend with the moong 
  • Till the moong is getting cooked. In another bowl whisk 1 cup curd, 1.5 tablespoon besan, salt and sugar. Add some water to adjust the consistency of the Kadhi 
  • Now close the gas of the moong and cool it down
  • Add the mixture of curd and besan
  • Mix everything well and cook on low flame till it starts boiling. Keep stirring it in between
  • Garnish it with dhania and serve hot with rice or roti
  • Note I have not added green chilli and curry leaves in this tadka you can surely add them 

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