How to make Khatta moong

 

Moong Beans

Moong beans, also known as green gram, play a crucial role in many Asian cuisines. Their mild flavor and versatility make them perfect for soups, salads, and curries. You can use moong beans whole, split, or sprouted, each form offering unique culinary benefits.

    

Health Benefits

Moong beans pack a punch with protein, fiber, and essential vitamins and minerals like potassium, magnesium, and folate. They aid digestion, promote heart health, and regulate blood sugar levels. Their high antioxidant content combats inflammation and supports immune function, making them a nutritious addition to your diet.

There are many recipes you can make with moong beans such as :

 Moong Beans (Green lentils) cooked gujarati style

 Red Camargue and Sprouted Moong Bean Salad

What is Khatta Moong?

Khatta means sour and Moong is dried green gram. The name is given to a sweet and sour yoghurt based curry that is make with sour natural yoghurt and green gram. It is a very popular recipe commonly make in Gujarati Cuisine. A similar version called Khatta Urad is also made in the same manner but using black gram known as urad beans.

What type of yoghurt is used in making this recipe?

It is important to use natural yoghurt that is sour for this recipe, however if your yoghurt is not sour you can add some lemon juice to the yoghurt to make it sour.

Can I make this with plant based yoghurt?

You can make this recipe with natural sugar free plant based yoghurt such as Alpro Soya no sugars yoghurt, However you will need to add lemon juice to it to make the yoghurt sour.

What is Jaggery?

Jaggery is a traditional, unrefined sugar made from sugarcane or palm sap. It has a rich, caramel-like flavour and is often used in South Asian cuisine. Jaggery retains more minerals and nutrients than refined sugar.

What is a substitution for Jaggery?

You can add brown sugar, white sugar  or any sweetener of choice such as canderal or stevia.

Best way to cook the moong beans

Its is advisable to soak the moong beans 4 hours or over night before cooking them. I prefer to bring them to the boil in a pan and then simmer them on low heat until cooked. You do not want the moong beans to go mushy, The recipe works best with cooked moong beans that retain their shape.

However you can cook them in a pressure cooker or instapot if you prefer but make sure not to over cook them.

What can I serve the Khatta Moong with?

The khatta moong recipe is easy to make and tastes delicious with steamed rice. It can also be served with chapattis.

Lets get to the recipe now:

Yield: 6

Author: Nayna Kanabar

How to make Khatta Moong

Discover the authentic flavors of Gujarat with our Khatta Moong recipe! This traditional dish features tender moong beans cooked in a creamy yoghurt gravy, enriched with aromatic spices, ginger, and garlic. The perfect harmony of sweet and sour notes makes this dish a delightful addition to any meal. Join us as we guide you through creating this delicious and nutritious Gujarati classic. Perfect for family dinners or special occasions, Khatta Moong is sure to impress!

Prep time: 5 MinCook time: 15 MinInactive time: 4 HourTotal time: 4 H & 20 M

Ingredients

• 200g Moong Beans
• 200g Natural Yoghurt
• 400ml Water
• 30g Gram flour
• 1 Tbsp Lemon Juice
• 1 Tbsp Jaggery
• 1 Tsp Minced Green Chillies
• 1 Tbsp Fresh ginger paste
• 1.5 Tsps Salt
• 1/2 Tsp Turmeric powder

For Tempering

• 1 Tbsp Sunflower Oil
• 1 Tsp Cumin Seeds
• 1 Tsp Fenugreek Seeds
• 1 Red dried Chilli
• 1 Tsp Minced Garlic
• 12 Curry Leaves

For Garnishing

• 4 sprigs Finely chopped fresh coriander

Instructions

1. Wash and soak the moong beans overnight or minimum 4 hours
2. Boil the soaked moong beans until tender but holding shape, Keep aside to cool
3. In a bowl add yoghurt and water and mix together
4. Add salt, turmeric powder, lemon juice, jaggery, gram flour and ginger and whisk the mixture until there are no lumps. Keep aside
5. In a pan add sunflower oil and heat it, add the cumin seeds, fenugreek seeds, red dried chilli and curry leaves.
6. Add the garlic and sauté for a few seconds.
7. Add the yoghurt mixture and cook on low to medium heat , stirring continuously for 5 minutes.
8. Add the boiled moong beans with the cooking liquid and keep cooking for another five minutes. Keep stirring the mixture so yoghurt does not split.
9. Once the yoghurt mixture has thickened, remove from heat and transfer to a serving bowl. Garnish with fresh finely chopped coriander leaves.

Notes

• This recipe works best with sour yoghurt
• Keep stirring the mixture whilst cooking to stop the yoghurt from splitting.

Nutrition Facts

Calories

191.89

Fat (grams)

4.02 g

Sat. Fat (grams)

1.07 g

Carbs (grams)

29.95 g

Fiber (grams)

6.01 g

Net carbs

23.92 g

Sugar (grams)

6.06 g

Protein (grams)

10.01 g

Sodium (milligrams)

612.77 mg

Cholesterol (grams)

4.33 mg

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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