Wash and soak whole moong in water for 30 minutes. Then cook in pressure cooker.
Add besan into curd and beat with hand beater. Add 1/2 cup water and mix it. Keep aside.
In a pan heat oil and ghee. Add mustard seeds and cumin seeds. When crackles add cloves, asafoetida and curry leaves. Add chopped green chillies and grated ginger. Saute for a while. Add cooked moong.
Add turmeric powder, red chili powder and dhania jeera powder and mix well. Now add curd besan mixture which we prepared earlier.
Mix well. Add salt and sugar. Add more water if required. Cover with lid and simmer for 4-5 minutes or until gets desired consistency. Garnish with coriander leaves. Delicious khatta moong is ready to serve. Serve with rice, roti or paratha.
