Khatta Mug is a simple Gujarati dish made with boiled green gram and yogurt. Think of this dish as Moong ki Kadhi. It is also an almost instant dish that needs very little prep and so can be made on a whim.
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Summer heat always has me searching for cool dishes. So Andhra Style Kadhi (Majjiga Pulusu), Methi Majjiga | Fenugreek Tempered Buttermilk, and Mambazha Mor Kuzhambu | Mango Kadhi are high on the menu, always. So when I discovered this Khatta Moong (or Khatta Mug as it is called in Gujarati) recipe on Tarla Dalal’s site, I was happy because it meant some variety to the menu.
This Khatta Moong recipe needs very few ingredients but makes for a heart meal when paired with some warm rice.
Sour yogurt or dahi is what makes this dish what it is it. Leave the dahi in a warm place overnight or then for 3 to 4 hours on a hot summer afternoon.
Jaisalmeri Chane ki Kadhi is a similar with dish made with kala chana in the neighbouring state of Rajasthan.
How to Make Khatta Moong | Khatta Mug
Recipe Source: Tarla Dalal’s Khatta Mug
Serves: 4
Cooking Time: 30 Mins
Soaking Time: 1 hour
Ingredients
- Whole Green Gram, Sabut Moong – 1/4 Cup
- Khatta Dahi, Sour Yogurt – 1/2 Cup
- Besan, Gram Flour – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Turmeric – 2 to 3 Large Pinches
- Green Chillies – 2
- Ginger – 1/2″ Piece
- Salt to Taste
- For Tempering
- Oil – 1 tsp
- Mustard Seeds – 1/4 tsp
- Curry Leaves – A Few
Method to Make Khatta Moong | Khatta Mug
- Cooking the Moong
- Soak the Moong in 3/4 cup water for at least 1 hour. I soaked the moong for 2 hours, just to be safe.
- Pressure cook till the moong is just cooked. You can cook for 3 to 4 whistles, or then cook for 1 whistle and then for 10 minutes on medium heat.
- Making the Green Chilli-Ginger Paste
- Peel the ginger and cut into small pieces.
- Cut the green chillies to small pieces.
- Pound the green chilli and ginger together to a coarse paste
- Getting the Tempering Ready
- In a ladle, heat the oil.
- Add mustard seeds and wait till they crackle.
- Add the curry leaves and stir-fry for a few seconds.
- Set aside.
- Making the Yogurt Base
- Whisk the dahi till smooth.
- Add turmeric, red chilli powder, besan, green chilli-ginger paste, tempering and salt.
- Mix well.
- Making the Khatta Mug | Khatta Moong
- Add the cooked moong to the spiced yogurt and mix well.
- If the Khatta Mug is very thick, add some water. It should just be of thick pouring consistency.
- Add some more salt, if required, and mix well.
- On medium heat, simmer the Khatta Mug for a few seconds.
- Serve warm Khatta Moong with some rice and papad.
Khatta Moong | Khatta Mug
Ingredients
- 1/4 Cup Whole Green Gram, Sabut Moong
- 1/2 Cup Khatta Dahi, Sour Yogurt (See Notes)
- 1 tsp Besan, Gram Flour
- 1/2 tsp Red Chilli Powder
- 2 to 3 Large Pinches Turmeric
- 2 Green Chillies
- 1/2″ Piece Ginger
- Salt to Taste
- 1 tsp Oil
- 1/4 tsp Mustard Seeds
- 3 to 4 Curry Leaves
Instructions
- Soak the Moong in 3/4 cup water for at least 1 hour.
- Pressure cook till the moong is just cooked; needs 3 to 4 whistles.
- Peel the ginger and cut into small pieces.
- Cut the green chillies to small pieces.
- Pound the green chilli and ginger together to a coarse paste
- In a ladle, heat the oil.
- Add mustard seeds and wait till they crackle.
- Add the curry leaves and stir-fry for a few seconds.
- Mix together the dahi, turmeric, red chilli powder, besan, green chilli-ginger paste, tempering and salt to form a smooth and thick liquid.
- Add the cooked moong to the spiced yogurt and mix well.
- If the Khatta Mug is very thick, add some water to get a thick pouring consistency.
- Add some more salt, if required, and mix well.
- On medium heat, simmer the Khatta Mug for a few seconds.
- Serve warm Khatta Moong with some rice and papad.
Notes
- You can leave fresh dahi out overnight or for at least 3 to 4 hours on a hot summer afternoon to get sour dahi.
I am taking this recipe to the A to Z Recipe Challenge where we are cooking with an ingredient whose English name begins with the alphabet G.
This is soul-satisfying comfort food at its best! I absolutely adore the simple but super flavourful khatta Moong.
Khatta Moong IS the best kind of comfort food.
Khatta mug sounds mouthwatering. Loved your easy and delicious recipe. Something like moong raita. Lovely share.
I totally love the fact that it has limited ingredients and is a total summer recipe… I would have that like soup, I suppose… hehe…
I did. Made a meal of it! 🙂
Khatta moong sounds absolutely comforting and simple dish. Just a bowl of hot rice, pickle is all I need to finish off this lovely dish.
I had tried this recipe with kala chana.. it is really simple and delicious.
Khatta mag is the most comforting meal when paired with steam rice or hot phulkas.This is quite regular at my place and your looks tempting. Awesome share Aruna
Khatta Moong sounds very comforting and it takes less time to make this recipe. I am going to try this recipe, soon.
sure looks like a quick, comforting food for Scorching summers ! am sure to give this a try as we are fond of Kadhis 🙂
mmmm…I am drooling here just seeing the pic. I love kadhi in all forms, and this moong kadhi looks so delicious. It would even add a nice crunch and would be a filling lunch as well.
I love kadhi and have tried many variations but never with sabut moong. It looks so tasty and healthy too! Thanks Aruna 🙂 Definitely going to try it out and as you said, it is perfect for beating the summer heat!
This is an absolute recipe which is both healthy and the best combo I have seen for any type of beans. Glad to see green gram in a new form.
What a lovely recipe with moong! Perfect for summer… I would love this with some piping hot rice. Thanks for sharing!!
Great part about this recipe is it uses the best summer ingredient – Curd. Also I am a happy person when I see recipes that lets you finish your cooking in about 30 minutes or so, especially with the current humid weather. Goodness of Moong, subtle spices makes it a hearty meal Aruna!
Its been such a long time since I’ve made this delicious kadhi. My chachi use to make it often when we were kids and I learnt to make it from her. Making it as soon as I have access to a kitchen and appropriate ingredients. I love to have it with rice.
I love kadhi, this is quite similar to our punjabi kadhi recipe. For me just piping hot kadhi with steamed rice is my idea of a comfort food. Lovely share Aruna!
So much similar to Kadhi from North India.. I make Rajasthani version also with Kale chane.. addition moong beans adds on to the nutrient value of kadhi… atreat with steamed rice.
Whole mung kadhi is a new dish for me but sounds absolutely fuss free and comforting. Would love trying it sometime for sure.
Very interesting and healthy addition to kadi! So delicious and protein rich accompaniment to rice! Awesome share 🙂 Have to try this when I soak moong the next time!
It looks reaaly yum !!! love the color and the curry must taste bit tangy as mentioned. along with some steamed rice it makes a great pair for me