Khatte Moong: A Tangy Gujarati Comfort Dish Full of Flavor and Nutrition
Khatte Moong is a heartwarming Gujarati recipe that brings together the wholesomeness of green gram (moong) with the tanginess of curd and the aroma of Indian spices. Served hot over steamed rice with a spoonful of ghee and crunchy papad, this dish isn’t just food—it’s nostalgia in a bowl for many Indian households, especially in Gujarat. This simple yet flavorful recipe balances taste, health, and tradition in every spoonful.
With easily available ingredients and a quick cooking process, Khatte Moong makes for a perfect weekday lunch or a comforting dinner. Let’s dive into what makes this dish special and how you can prepare it at home.
Why Khatte Moong is a Healthy Choice ?
Green moong is one of the most nutritious legumes. It is rich in protein, dietary fiber, iron, and antioxidants, making it ideal for vegetarians and anyone looking to add more plant-based protein to their diet. Because it’s soaked overnight and pressure cooked, it’s easy on digestion and great for gut health.
Curd adds calcium, probiotics, and a gentle sour flavor that balances the richness of the dal. The use of besan (gram flour) in the curd mixture thickens the gravy naturally, avoiding the need for heavy creams or butter. Overall, this dish is a light yet hearty option for those who want nutritious comfort food.
Step-by-Step Process to Make Khatte Moong
- Soaking the Moong: Begin by soaking 1 cup of moong in 2 cups of water overnight. This softens the grain and reduces cooking time while boosting digestibility.
- Cooking the Moong: Pressure cook the soaked moong with fresh water and allow 3 whistles on medium-high flame. The result should be soft yet not mushy.
- Preparing the Curd Mixture: In a bowl, mix 1 cup of curd with 2 tablespoons of besan until there are no lumps. This mix will add both tanginess and a creamy texture to your dish.
- Tempering: Heat 2-3 tablespoons of oil in a deep pan. Add 1 teaspoon each of jeera (cumin) and rai (mustard seeds). When they crackle, toss in ½ teaspoon of asafoetida (hing), 2-3 chopped garlic cloves, and 1 medium-sized chopped onion with a pinch of salt. Sauté until the onions are golden.
- Spicing it Up: Add 1 teaspoon of turmeric, 2 teaspoons each of coriander powder and red chili powder. Let these dry spices cook on low flame until aromatic.
- Adding the Curd Mix: Pour in the curd-besan mixture slowly while stirring to prevent curdling. Cook this on low flame for 5–7 minutes, stirring continuously to allow the flavors to develop and the gravy to thicken.
- Final Touch: Add the boiled moong and adjust the consistency with water as needed. Simmer it for another 7–10 minutes on medium heat so the moong absorbs the spices and curd base. Garnish with freshly chopped coriander leaves.
Serving Suggestions
Khatte Moong is best enjoyed with steamed rice, a dollop of ghee, and crispy roasted papad. The combination of creamy dal, tangy curd, spicy masala, and crunchy sides creates a perfect balance of textures and flavors. It’s also delicious with jeera rice or even plain phulkas if you prefer rotis.
Final Thoughts
Khatte Moong is a shining example of how simple ingredients can create deeply satisfying meals. It is protein-rich, gut-friendly, budget-conscious, and absolutely delicious. The recipe is adaptable too—you can adjust the sourness by tweaking the amount of curd, or make it spicier with green chilies.
This dish holds a special place in Gujarati homes and is a must-try for anyone who enjoys homestyle Indian cooking. Add it to your weekly meal plan not just for the taste, but for its nourishing value as well.
