Mung ni khadi, also known as khatta mung, is a comforting, protein-packed, and flavorful home-cooked meal. It's often enjoyed as a soup the next day for lunch and described as a warm hug in a bowl.
1. In an instant pot, pressure cook the whole moong for 10 minutes on high (or use a regular pressure cooker).
2. Set your Instant Pot on sauté mode for 15 minutes.
3. Add oil, and once hot, add cumin seeds. Then add garlic, asafetida, and curry leaves (if using).
4. Add the cooked moong (save the cooking water and add as needed later).
5. Add turmeric powder, Thai chilies, and salt, then mix well.
6. Add yogurt and mix well. Add the saved moong water or regular water if needed to thin it out.
7. Top with cilantro and enjoy with hot Bhakri / roti!
