Khatta Mug | Khatta Moong | Green Gram in Yogurt

Home / Indian Food / Gujarati / Khatta Mug | Khatta Moong | Green Gram in Yogurt

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.

Jump to Recipe
Khatta Moong | Khatta Mug | Moong ki Kadhi
Khatta Moong | Khatta Mug | Moong ki Kadhi

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.

Jump to Recipe

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

  1. Whole Green Gram, Sabut Moong – 1/4 Cup
  2. Khatta Dahi, Sour Yogurt – 1/2 Cup
  3. Besan, Gram Flour – 1 tsp
  4. Red Chilli Powder – 1/2 tsp
  5. Turmeric – 2 to 3 Large Pinches
  6. Green Chillies – 2
  7. Ginger – 1/2″ Piece
  8. Salt to Taste
  9. For Tempering
    1. Oil – 1 tsp
    2. Mustard Seeds – 1/4 tsp
    3. Curry Leaves – A Few

Method to Make Khatta Moong | Khatta Mug

  1. Cooking the Moong
    1. Soak the Moong in 3/4 cup water for at least 1 hour. I soaked the moong for 2 hours, just to be safe.
    2. 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.

  2. Making the Green Chilli-Ginger Paste
    1. Peel the ginger and cut into small pieces.
    2. Cut the green chillies to small pieces.
    3. Pound the green chilli and ginger together to a coarse paste
  3. Getting the Tempering Ready
    1. In a ladle, heat the oil.
    2. Add mustard seeds and wait till they crackle.
    3. Add the curry leaves and stir-fry for a few seconds.
    4. Set aside.
  4. Making the Yogurt Base
    1. Whisk the dahi till smooth.
    2. Add turmeric, red chilli powder, besan, green chilli-ginger paste, tempering and salt.
    3. Mix well.
  5. Making the Khatta Mug | Khatta Moong
    1. Add the cooked moong to the spiced yogurt and mix well.
    2. If the Khatta Mug is very thick, add some water. It should just be of thick pouring consistency.

    3. Add some more salt, if required, and mix well.
    4. On medium heat, simmer the Khatta Mug for a few seconds.
  6. Serve warm Khatta Moong with some rice and papad.
Khatta Mug from Gujarat
Khatta Mug from Gujarat
Khatta Moong or Khatta Mug: A Gujarati Moong ki Kadhi

Khatta Moong | Khatta Mug

Aruna
Khatta Mug is a traditional Gujarati dish made with sour dahi and whole moong. It is very lightly spiced and is ideal for a summer meal when paired with some rice.
Prep Time 5 mins
Cook Time 30 mins
Soaking Time 1 hr
Total Time 35 mins
Course Accompaniment, Main Course
Cuisine Gujarati, Indian
Servings 2 People

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

For Tempering

  • 1 tsp Oil
  • 1/4 tsp Mustard Seeds
  • 3 to 4 Curry Leaves

Instructions
 

Cooking the Moong

  • 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. 

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.

Making the Khatta Mug | Khatta Moong

  • 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.
 
Keyword Khatta Moong, Khatta Mug, Moong ki Kadhi

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.

Subscribe to ãhãram

Get recipes, tips, and news delivered to your inbox.

Leave a Reply

Your email address will not be published.

Recipe Rating