To begin making the Gujarati Khatta Moong recipe, we will first cook the green moong with 2 cups of water until soft and tender making sure it does not get mushy.
Whisk the yogurt, gram flour, turmeric powder, asafoetida, salt and one cup of water until smooth with no lumps.Set aside.
Heat oil in a pan on medium heat; add the mustard seeds, cumin seeds, curry leaves, and allow it to crackle.
Next add the green chillies, ginger, and saute for 30 seconds.
Stir in the yogurt mixture and the cooked green moong into the seasoning.
Allow the mixture to come to a boil. Once the Khatta Moong comes to a boil, turn the heat to low and simmer for 5 minutes.
Turn off the heat, garnish the Khatta Mag with chopped coriander leaves and serve hot.