Green Moong in Yogurt Curry

 A delicious yogurt based plant based protein rich curry that is soothing and easy to digest. Not all creamy Indian curries have cream or coconut milk, yogurt is abundantly used to make curry base. Yogurt is used to tenderize, add a tart/sour component and also give body to a curry.

Kadhi is a yogurt based curry. A slurry of yogurt, water and chickpea flour(thickener) is the base of kadhi, precooked mung beans is added along with spices, ginger and some chillies to make a quick satisfying protein rich curry. Other kadhi recipes made have the same base with a variety of vegetables, lentils, dumplings added or sometimes served plain which is just as delicious. This recipe is from the state of Gujarat, famed for it’s amazing selection of vegetarian delicacies. This recipe is called Khatti Mag Kadhi. Khatti is sour, Mag is Mung beans and kadhi is the yogurt curry.

• **I like to make this curry like a soup slightly thinner by using less chickpea flour, to make the kadhi thicker use 3 tablespoons chickpea flour.
• **To make kadhi, yogurt is essential(regular or plant based), I like to use oat based yogurt. Just make sure your yogurt is a little sour. To make it sour, one way is to leave it out on the kitchen counter for an hour.

Green Moong in Buttermilk Curry

Ingredients

• 1/2 cup whole green mung beans, soaked for 4 hours or overnight
• 1/2 cup mature yogurt, yogurt that’s a few days old so it’s a bit sour works best ** SEE NOTES
• 2-3 tablespoons chickpea flour also called besan **SEE NOTES
• 1 tablespoon any neutral oil
• 1/2 teaspoon whole cumin seeds
• 2 sprigs curry leaves, essential but skip if you can’t find fresh
• 1 inch minced ginger about a heaped teaspoon 
• 1-2 green chillies, use less  or more, I like it hot
•  1/4 teaspoon ground turmeric, I didn’t use this time, it adds warmth and nutritional benefits
• 1/4 teaspoon asafetida also called hing
  cilantro for garnish

Instructions

• Pre cook the soaked green moong with 2 cups of water until soft but not mushy.
• In a bowl add yogurt, chickpea flour, turmeric powder, salt and one cup of water and whisk until you have a smooth batter, break down any lumps if any. Set aside. 
• Heat oil in a sauce on medium heat; add the asafetida, cumin seeds, curry leaves. cook for 30 seconds without burning the asafetida.
• Next add the green chillies, ginger, and saute for another 30 seconds. 
• Stir in the yogurt mixture and the cooked green moong into the seasoning.
• Bring the mixture to a boil and turn the heat to low and simmer for 5 minutes. The curry/soup will slowly thicken.
• Serve with steamed rice along with a side of vegetables or other curries.