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Khatta Moong


Khatta Moong

  • Duration: 30 minutes
  • Serves: 2 to 4 people

Authenticity Slice

To make the cooking easier and better, remember to always overnight-soak the moong dal. Also, take care to wash the dal thoroughly under running water at least 7 to 8 times to get rid of that potent smell of the dal.

Trivia Tadka

This is a signature Gujarati lentil dish, unique in character as the moong dal is simmered in a mix of curd and spices. The flavour is thus quite different from all the other kinds of dals made across the country.


  • Green gram dal (hari moong dal) (½ cup)
  • Curd (dahi) (1 cup)
  • Gram flour (besan) (2 tbsp)
  • MTR Haldi/Turmeric Powder (½ tsp)
  • Green chillies (hari mirch), finely chopped (2 to 4)
  • Sugar (½ tsp)
  • Salt (to taste)
  • Yellow mustard (sarson) (½ tsp)
  • Cumin seeds (jeera) (½ tsp)
  • Fenugreek seeds (methi dana) (1 tsp)
  • Cloves (laung) (2 to 3)
  • Cinnamon (dalchini) (1-inch stick)
  • Curry leaves (kadipatta) (5 to 6)


  • Thoroughly wash the dal 6 to 8 times and then soak it overnight.
  • The following morning, pressure-cook the soaked dal along with 2 cups of water and some salt, timing it to 3 whistles. Once done, allow the steam to escape naturally.
  • Meanwhile, mix the dahi, MTR Haldi/Turmeric Powder, salt, sugar and besan in a bowl. Then, add in the chopped green chillies along with 1 cup of water. Mix well so that no lumps form.
  • Heat oil in a kadhai. Then, toss in the sarson and once it has started to crackle, add in the jeera, methi, laung, dalchini and kadipatta.
  • Next, pour in the dahi mix and keep stirring well till it has come to a boil.
  • Let the mix continue to boil for 2-3 mins.
  • Then, add in the boiled moong. Stir well and keep cooking for 2-3 mins.
  • Serve hot with rice or roti. 

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