Dahi Wale Moong | Moong Kadhi
Dahi Wale Moong | Moong Kadhi is a mouthwatering, mildly-spiced, creamy lentil dish. It goes well with roti, naan, or your favorite steamed rice.
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Cooking tools:
- Stove
- Pot
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Ladle
- Kitchen timer
Ingredients
- Oil - 1 tbsp
- Mustard Seeds / Rai - 1 tsp
- Dry Fenugreek Seeds / Methi Dana - 1/2 tsp
- Asafoetida / Hing - A pinch
- Ginger / Adrak - 1 Inch grated
- Green Chilli / Hari Mirch - 1 to 2 Finely chopped
- Dry Red Chilli / Sukhi Lal Mirch - 1
- Onion / Pyaz - 1 Finely chopped (optional)
- Curd / Dahi - 1 Cup
- Gram Flour / Besan - 2 tsp
- Water - As required
- Salt - As per taste
- Coriander Powder / Dhaniya Powder - 1 tsp
- Roasted Cumin Seeds Powder / Jeera Powder - 1/2 tsp
- Turmeric Powder / Haldi Powder - 1 tsp
- Red Chilli Powder / Lal Mirch Powder - 1 tsp
- Green Gram / Moong - 1 Cup
- Baking Soda - A pinch
- Coriander Leaves / Hara Dhaniya - A handful
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