Recipe: Khatta Moong - An absolute Navratri delight!

Recipe: Khatta Moong - An absolute Navratri delight!
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Although Khatta Moong is a Gujrati recipe, its popularity is breaking all regional boundaries. For those who savour daal in their main course, this one for sure will tickle your taste-buds. It is made out of moong flavoured with curd and other spices. A delectable sour taste is the specialty of this dish. Follow the guidelines to make Khatta Moong this Navratri.


1 cup whole green gram (moong)

1 tsp mustard seeds (sarson)

1 cup sour curd (dahi)

2 to 4 curry leaves (kadi patta)

½ tsp chilli poweder

½ tsp turmeric powder

½ tsp ginger paste

¼ tsp asafoetida (hing)

1 tbsp bengal gram flour (besan)

¾ tsp chilli powder

2 tbsp oil

salt to taste

For garnishing:

2 tbsp coriander (finely chopped)



Wash properly the whole moong before soaking it for 2 to 3 hours.

Drain the moong

pressure cook the moong (two whistles) with 11/2 cups of water. After it is cooked, let the steam escape.

Mix sour curd, spices, besan in a bowl. Keep aside.

In a kadhai, heat oil and then put mustard seeds, curry leaves, hing, ginger paste and saute for a few seconds on a medium flame

Now add the cooked moong and mix well. Keep cooking for about a minute.

The curd-besan mixture is now ready to be used with it. Put it in the moong mix and add salt, a cup of water and mix well.

Stir the ingredients for 3 – 4 minutes

Garnish with coriander and eat with either rice or roti



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