Khatta Moong with Yogurt Gravy | Whole Green Moong Dal Recipe
Khatta Moong is a traditional and light Gujarati Recipe, cooked in a sour yogurt gravy. This is very common daily Gujarati staple Jain food, goes very well with plain steamed rice or jeera rice. For better taste, make sure to use sour yogurt. It is a simple recipe prepared with cooked whole green moong in curd and basic spices. In this recipe, I have not used any garlic or onion but garlic lovers can add a little to give a different aroma and taste to the dish. For other dal recipes, do check out Yellow Dal Tadka, Soyabean dal Curry, Sukhi Urad Dal and more.
Prep Time: 10 mins
Cook Time: 15 mins
- 1 cup Whole Green Moong Dal)
- 1 cup sour whisked yogurt
- 1 teaspoon ginger paste
- 1 green chili
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon mustard seeds
- 1 tablespoon Besan (Gram Flour)
- 4-5 Curry leaves
- Asafoetida- A pinch
- 1/2 teaspoon sugar
- 2 tablespoon oil/ ghee for cooking
- Fresh coriander leaves for garnishing
Learn how to make Dahiwali Khatta Moong Dal Recipe
Step 1: Wash and soak the moong dal in water for atleast 1 hour and drain. Put moong dal in a pressure cooker and add 1 ½ cup of water and cook for 2 whistles.
Step 2: Turn off the flame and allow the pressure to release naturally. Keep aside.
Step 3: Mix sour curd, gram flour, red chili powder, and turmeric powder in a bowl.
Step 4: Heat oil in a kadai, add mustard seeds, curry leaves, asafoetida and ginger green chili paste and saute well.
Step 5: Add the cooked moong dal and stir on low flame for 2 minutes.
Step 6: Add the yogurt besan mixture, salt and let it simmer for 4-5 minutes. Keep stirring, so as to avoid curd breaking.
Step 7: Turn off the flame. Transfer the dish into a bowl and garnish it with fresh coriander leaves. Serve hot with steamed rice.