Khatta Moong, or Khatta Mag as it’s called in Gujarati, is a wholesome, protein-packed dish rooted in the traditional flavors of Gujarat. Made using whole green moong dal (mung beans), this dish stands out for its distinctive tangy flavor, which comes from the use of sour curd or yogurt—hence the name “khatta,” meaning sour in Gujarati.
What makes this humble preparation truly special is its simplicity and nourishing ingredients. The soaked and boiled green moong dal is simmered with a mixture of whisked sour yogurt and besan (gram flour), which gives the dish a creamy, slightly thick consistency. A few basic spices such as mustard seeds, turmeric, green chilies, and a pinch of asafoetida are added for flavor, while a tempering of curry leaves and cumin elevates the aroma.
Khatta Moong is not just delicious but also incredibly healthy—moong dal is known for being light on the stomach, rich in fiber, and packed with plant-based protein. This dish is especially popular during the summer months or when one craves something light yet satisfying.
It is commonly paired with steamed rice or soft phulkas, creating a simple yet satisfying and balanced meal. Some families even enjoy it with khichdi or thepla for a rustic, traditional touch. With minimal oil and easily available ingredients, khatta moong is a perfect example of how Gujarati cuisine turns everyday staples into delicious, soul-soothing food.
About This Khatta Moong Recipe
- Flavor Profile: Khatta Moong offers a bright, tangy taste with a pleasant sourness from yogurt and a medium level of spice. The flavor is bold yet comforting—perfect for those who enjoy balanced, savory dishes.
- Texture: The consistency is thick and creamy, much like a kadhi, with the moong beans turning soft and slightly mushy, absorbing all the flavors of the spiced yogurt gravy.
- A Gujarati Essential: This dish is a regular feature in many Gujarati homes, and while the core ingredients stay the same, every household has its own spin on the recipe. This yogurt-based version is often preferred over simple green moong dal, thanks to its rich, tangy flavor and creamy texture.
- Quick and Fuss-Free: With minimal preparation and around 15 minutes of hands-on cooking, you can whip up a hearty bowl of khatta moong in no time. It’s a perfect choice for busy weeknights or when you want something light yet satisfying.
- Time-Saving Tip (Instant Pot Method): To make the process even more efficient, cook the green moong and rice simultaneously using the Pot-in-Pot (PIP) method in your Instant Pot or pressure cooker. This way, both the dal and rice are ready together—you’ll just need to prepare the yogurt gravy, combine it with the boiled moong, and your meal is ready to serve.
- No Soaking Needed: Unlike many other dals, green moong cooks quickly without needing to be soaked in advance. This makes it a go-to option when you’re short on time but still want a homemade, nutritious meal.
Ingredient Notes:
- Whole Green Moong Dal: This is the main ingredient and is easily found at Indian grocery stores. Nowadays, it’s also becoming common in larger supermarkets like Whole Foods and some ShopRite locations. It’s packed with protein and fiber, making it a healthy base for this dish.
- Sour Yogurt (Curd): The tangy flavor of the dish depends heavily on using yogurt that’s properly sour. If using fresh store-bought yogurt, leave the needed quantity in a bowl at room temperature for 4–6 hours (adjust based on climate) to develop that signature sourness.
- Besan (Gram Flour): Gram flour is mixed with the yogurt to give the gravy a smooth, slightly thick consistency, much like traditional Gujarati kadhi.
- Spice Powders: Simple spices like turmeric powder and red chili powder are used to bring color, warmth, and a gentle heat to the dish.
- Ginger and Green Chilies: These add a fresh, spicy kick. You can grind them together using a spice grinder, pound them using a mortar and pestle, or simply use ginger paste and finely chopped chilies for convenience.
- Sugar (Optional): Adding a pinch of sugar balances the tanginess of the yogurt, creating a more rounded and harmonious flavor. Adjust according to the tanginess of your curd. If the yogurt isn’t very sour, you can leave out the sugar altogether.
- Ghee or Oil: Traditionally, ghee is used for its rich flavor. Alternatively, you can use oil for a lighter, less rich preparation.
- Mustard and Cumin Seeds: These are essential for the tempering, adding a burst of aroma and flavor at the beginning.
- Whole Spices: A small piece of cinnamon and a couple of cloves add a warm, subtle spice to the dish.
- Curry Leaves: These flavorful leaves contribute a distinct aroma and subtle bitterness that enrich the taste and fragrance of the dish.
How To Make Khatta Moong?
Cooking Moong Beans and Rice Together Using the Pot-in-Pot (PIP) Method
1) Rinse and Prep Moong Beans:
Wash whole green moong dal 2–3 times under running water until it runs clear, removing any dirt or excess starch. Drain the water and transfer the beans into an insert or small stainless steel container. Add enough water and a pinch of salt to the moong. This bowl will be placed inside the Instant Pot for pressure cooking along with the rice.
2) Prepare the Instant Pot Setup:
Add roughly an inch of water to the Instant Pot’s inner pot, then set a trivet or steam rack at the bottom. Place the moong dal container on the trivet.
3) Rinse and Layer the Rice:
Separately rinse your rice until the water runs clear, then place it in another insert bowl with the appropriate water ratio for cooking. Stack this container on top of the moong dal insert.
Pressure Cook:
Secure the lid on the Instant Pot and switch the pressure valve to the sealing setting. Select the Pressure Cook setting on High and let it cook for 10 minutes in the Instant Pot.
Stovetop Pressure Cooker Option:
Pressure cook the moong dal for one whistle on high heat, then lower the flame and simmer for 20 minutes.
Natural Pressure Release (NPR):
Allow the pressure to release naturally. When the pressure naturally releases and the float valve drops, gently open the Instant Pot lid. Remove the moong insert and check if the beans are soft and cooked through.
Keep Rice Warm:
Place the rice insert back in the Instant Pot, cover, and switch on the ‘Keep Warm’ mode so the rice stays warm until you’re ready to serve.
Prepare the Yogurt-Besan Mixture
4) Make the Base Mixture:
Combine sour yogurt, gram flour (besan), the rest of the salt, turmeric, red chili powder, and a little sugar (if using) in a mixing bowl.
5) Whisk Until Smooth:
Whisk the mixture well until it becomes lump-free and smooth. Ensure the gram flour blends smoothly and completely with the yogurt mixture.
6) Add Water:
Pour in water gradually while continuing to whisk, creating a thin, kadhi-like batter. If you find any lumps, use a hand blender for a silky-smooth consistency.
Cooking Khatta Moong:
1) Prepare the Tempering (Tadka):
Heat ghee in a deep pan or kadhai over medium heat. Once the ghee is hot, add mustard seeds. Let them crackle to release their aroma. Next, add cumin seeds and allow them to sizzle for a few seconds to enhance their flavor.
2) Add Whole Spices:
Drop in a small piece of cinnamon stick and a couple of cloves. Sauté the spices for about 30 seconds until they become fragrant. These whole spices lend a warm and subtle depth to the dish.
3) Add Curry Leaves and Aromatics:
Now add fresh curry leaves, followed by ginger-green chili paste. You can make the paste using a grinder or crush them together using a mortar and pestle. This combination adds a spicy, earthy base to the dish.
4) Sauté the Base:
Sauté the mixture for about 30–40 seconds, or until the sharp smell of raw ginger fades and the ingredients begin to release their aroma. Be sure not to overcook at this stage.
5) Add the Yogurt Mixture:
Pour in the prepared yogurt-besan mixture slowly while stirring continuously. Stirring continuously ensures the yogurt blends smoothly and doesn’t curdle when exposed to heat.
6) Simmer the Gravy:
Let the mixture slowly heat up until it begins to simmer gently. Lower the heat slightly and continue simmering for 3 to 4 minutes. During this time, the gravy will thicken and the raw taste of the gram flour (besan) will cook out, giving the dish a smooth texture.
7) Add Cooked Moong Dal:
Now add the previously boiled moong dal along with any remaining cooking water. The water helps to adjust the consistency of the gravy, making it more fluid if needed.
8) Final Simmer:
Stir everything well and let the khatta moong simmer for another 5 minutes. This allows the flavors of the yogurt, spices, and moong to meld together beautifully.
9) Garnish and Serve:
Turn off the heat and finish the dish with a generous sprinkle of freshly chopped coriander leaves (cilantro). Serve hot with steamed rice or soft phulkas for a satisfying and comforting Gujarati meal.
Expert Tips:
- Garlic: If you enjoy garlic flavor, you can crush 1–2 garlic cloves along with the ginger and green chilies to add extra depth and aroma to the dish. It gives the khatta moong an added punch of flavor.
Tips to Prevent Yogurt from Curdling
1) Use Room Temperature Yogurt: Always make sure the yogurt is not cold when adding it to hot tempering. Cold yogurt reacts poorly to high heat and can split instantly. Let it sit out at room temperature for 20–30 minutes before use.
2) Stir While Adding: Pour the yogurt mixture gradually into the pan while stirring continuously. Stirring ensures it blends smoothly with the hot tempering and reduces the risk of curdling.
3) Maintain Medium-Low Heat: Keep the flame low to medium while adding the yogurt. High heat increases the chances of it separating.
4) Keep Stirring Until Simmering Begins: Continue to stir gently and steadily until the mixture starts to bubble lightly. Once it reaches a simmer, the yogurt stabilizes and is less likely to curdle.
Serving Ideas For Khatta Mag:
1) Serve with Steamed Rice or Jeera Rice:
Khatta moong is traditionally best enjoyed with a serving of warm, soft steamed rice that soaks up the flavorful gravy perfectly. The mild, tangy curry complements rice beautifully. Jeera (cumin) rice is another great option, adding a subtle fragrance and flavor that complements the tangy yogurt gravy beautifully.
2) Pair with Carrot Sambharo:
A lightly stir-fried Gujarati-style carrot sambharo made with mustard seeds, green chilies, and a dash of lemon juice adds a crunchy, mildly spicy contrast to the soft moong curry.
3) Add Kachumber Salad on the Side:
Fresh kachumber salad—made with chopped cucumber, onions, tomatoes, and a hint of lemon juice—offers a refreshing, cooling side that balances the tanginess of khatta moong.
4) Enjoy with Phulka or Roti:
If you prefer Indian breads over rice, serve khatta moong with soft, homemade phulkas or rotis. The thick gravy makes a perfect filling to scoop up with warm flatbreads.
5) Serve with Paratha for a Hearty Meal:
For a more filling option, pair this dish with plain or lightly spiced parathas. The rich texture of paratha complements the smooth, creamy consistency of the khatta moong.
6) Include a Dollop of Ghee (Optional):
Just before serving, you can drizzle a small spoonful of ghee over the khatta moong for added richness and aroma—it enhances both taste and presentation.