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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.
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Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Soaking Time
1
hour
hr
Total Time
35
minutes
mins
Course
Accompaniment, Main Course
Cuisine
Gujarati, Indian
Servings
2
People
Ingredients
1x
2x
3x
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
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