Khatta Moong ( Gujarati Recipe)
by Tarla Dalal
khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | with amazing 22 images.
khatta moong is a quick and easy Gujarati sabzi recipe. It is super easy to make and is made with minimum and the most basic ingredients. Each ingredient used in the recipe is used in Indian houses on a regular basis such as moong sprouts, sour cuds, besan, ginger green chilli pasta and spices.
The use of whole green gram or moong is very common in day-to-day Gujarati food. dahiwala khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this Gujarati khatta moong.
Being a Gujju, I make khatta moong atleast once in a week for lunch or dinner and each and every family members simply loves this simple yet delicious recipe! You can have Gujarati khatta moong with bhakri, roti or chapatti. I prefer having it with rice. It falls under the category of my comfort food, you are also equally going to love this khatta moong recipe!
Learn to make khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | with detailed step by step recipe photos and video below.
Khatta Moong ( Gujarati Recipe) recipe - How to make Khatta Moong ( Gujarati Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Khatta Moong
1 cup moong (whole green gram)
1 cup sour curds (khatta dahi) , whisked
3/4 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tbsp besan (bengal gram flour)
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
3 to 4 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/2 tsp ginger-green chilli paste
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
For Serving With Khatta Moong
rice (chawal) /roti
For khatta moong
- For khatta moong
- To make {span class="bold1"}khatta moong{/span}, wash and soak the whole moong in enough water for 2 to 3 hours. Drain.
- Add 1½ cups of water and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Combine the sour curds, chilli powder, turmeric powder and besan in a bowl and mix well. Keep aside.
- Heat the oil in a deep non-stick kadhai and add the mustard seeds, curry leaves, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
- Add the cooked moong, mix well and cook on a medium flame for 1 minute.
- Add the curds-besan mixture, salt and 1 cup of water, mix well and simmer for 3 to 4 minutes, while stirring occasionally.
- Garnish the {span class="bold1"}khatta moong{/span} with coriander and serve immediately with rice or roti.
Khatta Moong Video by Tarla Dalal
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Method for khatta moong
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To prepare khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | pick and clean whole green gram. Wash them under running water and transfer to a deep bowl.
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Pour enough freshwater and soak the whole moong in enough water for 2 to 3 hours or until the moong is soft and not mushy.
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After 3 hours, drain the moong beans.
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Transfer to a pressure cooker.
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Add 1½ cups of water and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
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In a deep bowl, take sour curd. The word “khatta” means sour so ensure the curd is sour. You can leave fresh dahi out overnight or outside on your kitchen counter for 5-6 hours before you start making the khatta mag recipe. During summer the curd might turn sour in 2-3 hours.
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Add chilli powder. Adjust spiciness according to your taste.
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Add turmeric powder.
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Add besan. It will thicken the curd gravy.
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Mix well using a whisk to make a smooth, lump-free mixture. Keep aside.
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To temper, Khatta Moong heats the oil in a deep non-stick kadhai.
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Once the oil is hot, add the mustard seeds.
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Add curry leaves. This recipe does not make use of any root vegetables hence, it is a Jain recipe.
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Add asafoetida for a nice fragrance.
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Add ginger-green chilli paste.
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Mix well and sauté on a medium flame for a few seconds.
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Add the cooked moong.
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Mix well and cook on a medium flame for 1 minute.
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Add the curds-besan mixture.
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Add salt and 1 cup of water to adjust the consistency of Gujarati Khatta Mag. Add more or less water as per the consistency of your liking.
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Mix well and simmer for 3 to 4 minutes, while stirring occasionally. Our khatta moong | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | is ready.
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Garnish khatta moong with coriander.
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Serve immediately with bhakri, rice or roti.
| Energy | 332 cal |
| Protein | 16.7 g |
| Carbohydrates | 37.3 g |
| Fiber | 10.2 g |
| Fat | 11.7 g |
| Cholesterol | 8 mg |
| Vitamin A | 206.4 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 3.3 mg |
| Folic Acid | 367.7 mcg |
| Calcium | 178.4 mg |
| Iron | 2.8 mg |
| Magnesium | 87.4 mg |
| Phosphorus | 264.9 mg |
| Sodium | 28.3 mg |
| Potassium | 556.7 mg |
| Zinc | 1.8 mg |