Khatta Moong | Gujarati Moong Dal Kadhi
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What is Khatta Moong?
Khatta Moong is a Gujarati‑style tangy curry made with soaked moong beans cooked in a curd‑besan mixture. It is mildly spiced, light, and perfect for everyday meals.
Why is it called “Khatta”?
The sourness comes from thick curd mixed with besan. This tangy base gives the dish its signature Gujarati flavor profile.
Can I use moong dal instead of whole moong beans?
Yes, but whole moong beans give better texture and authenticity. Moong dal cooks mushier and changes the consistency.
How to prevent curd from curdling?
Always whisk curd and besan smoothly, add enough water, and cook on low to medium heat, stirring continuously.
What can I serve with Khatta Moong?
It pairs beautifully with steamed rice, jeera rice, phulka, bajra roti, or even khichdi. It also works as a light soup.
Can I skip garlic and ginger?
You can, but they add depth and balance to the tanginess. For a Jain version, skip both and increase curry leaves slightly.
How to adjust consistency?
Add more water for a kadhi‑like flowy texture or simmer longer for a thicker curry.
Is this recipe good for digestion?
Yes. Moong beans are light and easy to digest, and the curd‑besan mixture makes them gut‑friendly.
Ingredients
Soak
1/4 cup moong bean
Water
Pressure cook
1/4 tsp turmeric powder
1/2 cup water
1/2 tsp salt
To temper
1 tbsp peanut oil
1/2 tsp mustard seeds
1 tsp cumin seeds
A pinch asafoetida
Curd besan mixture
1/2 tbsp besan flour
1/4 cup thick curd
1/2 cup water
1/8 tsp turmeric powder
1/2 tsp Kashmiri chilli powder
1/8 tsp cumin powder
1/2 tsp coriander powder
Khatta moong
2 garlic cloves
1 small piece
ginger
Curry leaves
Green chillies
Salt as needed
Water as needed
Coriander leaves
How to make khatta moong with step-by-step pictures
- ️Wash and soak moong beans overnight
- ️ Add water, turmeric powder, and salt; pressure cook for 4 whistles
- ️ In a bowl, mix besan and curd until smooth
- ️ Add water, turmeric powder, Kashmiri chilli powder, cumin powder and coriander powder; mix well without lumps
- ️ Heat the peanut oil, add mustard seeds and cumin seeds; let them splutter
- ️ Add asafoetida and mix quickly
- ️ Furthermore, add garlic, ginger, green chillies, and curry leaves; sauté well
- ️ Add the curd–besan mixture and bring to a gentle boil, stirring continuously
- Furthermore, add cooked moong beans, required water, salt, and coriander leaves
- ️ Simmer for 5 minutes and switch off
Ingredients
SOAK
- 1/4 cup moong bean
- Water
PRESSURE COOK
- 1/4 tsp turmeric powder
- 1/2 cup water
- 1/2 tsp salt
TO TEMPER
- 1 tbsp peanut oil
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch asafoetida
CURD BESAN MIXTURE
- 1/2 tbsp besan flour
- 1/4 cup thick curd
- 1/2 cup water
- 1/8 tsp turmeric powder
- 1/2 tsp Kashmiri chilli powder
- 1/8 tsp cumin powder
- 1/2 tsp coriander powder
Khatta moong
- 2 garlic cloves
- 1 small piece
- ginger
- Curry leaves
- Green chillies
- Salt as needed
- Water as needed
- Coriander leaves
Instructions
- ️Wash and soak moong beans overnight
- ️ Add water, turmeric powder, and salt; pressure cook for 4 whistles
- ️ In a bowl, mix besan and curd until smooth
- ️ Add water, turmeric powder, Kashmiri chilli powder, cumin powder and coriander powder; mix well without lumps
- ️ Heat the peanut oil, add mustard seeds and cumin seeds; let them splutter
- ️ Add asafoetida and mix quickly
- ️ Furthermore, add garlic, ginger, green chillies, and curry leaves; sauté well
- ️ Add the curd–besan mixture and bring to a gentle boil, stirring continuously
- Furthermore, add cooked moong beans, required water, salt, and coriander leaves
- ️ Simmer for 5 minutes and switch off
Video
