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Khatta Moong (Whole Green Moong in Curd based gravy)
Author Name :
Drashti Dholakia & Bela Dholakia
Khatta (sour) moong is a sour curry where moong/whole green gram is cooked in curd/yogurt gravy.
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
2
people
Calories
263
kcal
Ingredients (1 cup = 240 ml)
1x
2x
3x
US Customary
-
Metric
½
cup
whole green moong/whole green gram
½
cup
curd/dahi
½
cup
water + 1.5 cups water to cook moong
1
teaspoon
oil
1
teaspoon
ghee
1
broken dry red chilli
deseeded
½
teaspoon
mustard seeds/rai
¼
teaspoon
cumin seeds/jeera
1
green chilli
cut into 2 pices
10-12
curry leaves/kadi patta
¼
teaspoon
asafoetida/hing
small piece of ginger
chopped or grated
¼
teaspoon
turmeric powder/haldi
½
teaspoon
cumin seeds/jeera powder
salt to taste
Instructions
Wash and soak the whole moong in enough water for 25-30 minutes. Drain all the excess water.
Pressure cook moong with 1.5 cups water on high flame for 1 whistle, then reduce the flame and cook for another 10-12 minutes.
In a pan, heat oil and ghee. Add dry red chilli and mustard seeds. Once the seeds crackle, add cumin seeds.
When cumin seeds splutter, reduce or switch off the flame and add hing, curry leaves, green chilli, ginger and ½ cup water.
Once it comes to a boil, add cooked moong. Mix well.
Now add curd, turmeric powder, salt and jeera powder. Stir and cook for 2-3 minutes till everything gets mixed properly.
Serve khatta moong hot with steamed rice, phulka rotis and any dry vegetable/sabzi.
Video
Notes
You can add water as per the consistency you want.
Nutrition
Calories:
263
kcal
Carbohydrates:
37
g
Protein:
14
g
Fat:
7
g
Saturated Fat:
3
g
Cholesterol:
14
mg
Sodium:
111
mg
Potassium:
740
mg
Fiber:
9
g
Sugar:
7
g
Vitamin A:
120
IU
Vitamin C:
5
mg
Calcium:
142
mg
Iron:
3
mg
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