How to make Khatta Sabut Moong Dal Recipe?

Khatta Sabut Moong Dal Recipe – It is simmered in yogurt with spice powders and flavoured in tamarind pulp.

This is very easy, homely and healthy recipe. You can make this recipe in two different ways. One is onion tomato based gravy and the second is made with curd (dahi) known as khatte khol in Himachal. I am using sabut red moong dal for making this recipe. To make khichdis, mostly moong dal is used because it is easy to digest and very nutritive. This home cooked dal goes very well with rotis, steamed rice and serve with a side veggie dish. If you are looking for more dal recipes, do check Lasooni Yellow Dal Tadka, Gobi Lobia Dal Tadka and Black Chana Dal.

Prep Time- 15 minutes

Cook Time- 30 minutes

Servings- 4

Ingredients

• 2 cup sabut red moong dal
• 1/2 teaspoon ginger paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 dry red chili
• 1 teaspoon coriander powder
• ¼ teaspoon fenugreek seeds
• 1 black cardamom
• Asafoetida (Hing)- a pinch
• Yogurt- 1/2 cup
• Tamarind Pulp- 3-4 teaspoon
• Jaggery- 1 teaspoon
• Salt to taste

This dish is also known as Himachali Madra and Khatta Mung in Gujarat.

Method to make Khatta Sabut Moong Dal Recipe

Step 1: Rinse moong dal 3-4 times and soak it in enough water for 2-3 hours. Soaking overtime will reduce the pressure cooking time. After soaking, add moong dal to pressure cooker then add turmeric powder, Asafoetida and 1-1/2 cup of water. Close the lid and cook it for 2 whistles. Let the pressure go down by itself.

Step 2: Heat oil in a Kadai, add cumin seeds, coriander powder, fenugreek seeds, black cardamom, dry red chili and red chili powder. When they crackle, turn off the heat and let it cool. Add whisked yogurt and stir continuously. Then, turn on the heat and bring it to boil.

*Please note that don’t put the yogurt in hot oil as it will shatter. Keep the flame at low and stir it vigorously to prevent from breaking.

Step 3: Add boiled moong dal in yogurt gravy and mix well. Stir it well for 3-4 minutes. Then, pour tamarind pulp and lei it simmer for 4-5 minutes. Add 1 teaspoon jaggery and mix well.

Step 4: You can adjust the consistency by adding water or boiling the extra water as per your taste.

Step 5: Turn off the heat, garnish it with fresh coriander and serve hot.