Khatta Moong

Tarla.Dalal's picture

Jul. 17, 2014

The use of whole green gram or moong is very common in day-to-day Gujarati fare. 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 item.


Moong 1 Cup (16 tbs) (whole green gram)
Sour curd 1 Cup (16 tbs) , whisk
Chili powder 3/4 Teaspoon
Turmeric powder 1/2 Teaspoon
Besan 1 Tablespoon , bengal gram flour
Oil 2 Tablespoon
Mustard seed 1 Teaspoon
Curry leaves 4 (3
Asafoetida 1/4 Teaspoon
Ginger green chili paste 1/2 Teaspoon
Salt To Taste
Water 2 1/2 Cup (40 tbs) , divided
For garnish
Finely chopped coriander 2 Tablespoon



1. Wash and soak moong in enough water for 2-3 hours. Drain and set aside.



2. In a pressure cooker, place soaked moong along with 1½ cups of water and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.

3. In a bowl, combine sour curd, chili powder, turmeric powder and besan. Mix well and set aside.

4. In a skillet, heat oil, add mustard seeds, curry leaves, asafetida, ginger-green chili paste and sauté over medium flame for a few seconds. 

5. Add cooked moong, stir and cook for 1 minute.

6. Add curd-besan mixture, salt and 1 cup of water. Stir occasionally and simmer for 3-4 minutes.



7. Garnish with coriander and serve immediately with rice or roti.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 309Calories from Fat 95

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 171 mg7.13%

Total Carbohydrates 39 g13%

Dietary Fiber 9 g36%

Sugars 6 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet