Khaataa Mug (Sour Mung Beans)
1 cup akhaa mug (whole mung beans), washed and cleaned
3 ½ cups pani (water)
1 tablespoon tel (oil)
½ teaspoon rai (mustard seeds)
1 suku marchu (whole, dried pepper)
1/8 teaspoon hing (asafetida)
6 cloves lasan (garlic), sliced thin
½ teaspoon jiru (cumin seeds)
2 taj (cloves)
½” laving (cinnamon stick)
1 teaspoon mithu (salt)
¼ teaspoon hardar (turmeric)
½ teaspoon marchu (cayenne pepper)
1 teaspoon dhanaa-jiru (powdered coriander & cumin seeds)
½ teaspoon aadu (ginger), grated
2-3 lilu marchu (green chili), sliced thin
½ cup dahi (plain yogurt), kept out for 4-6 hours to sour
2 teaspoon saaker (sugar)
some kothmari (cilantro), coarsely chopped
1. Cook the beans in water, either in a pressure cooker or in an open pot until soft.
2. Heat oil in a small cup, on high heat, adding mustard seeds, whole dried pepper and asafetida. As soon as the seeds start popping, add the garlic, cumin seeds, cloves and cinnamon. After 15 seconds, pour this onto the beans.
3. Let it simmer for 15 minutes, adding salt, turmeric, cayenne pepper, coriander-cumin powder, ginger, green chilies, yogurt & sugar.
4. Garnish with fresh cilantro before serving with fresh rice and plain yogurt.