Navratri Special: Khatta Moong

Khatta Moong

Serves: 3-4


  • 1 tsp mustard seeds (sarson)
  • 1 cup sour curd (dahi)
  • 2 to 4 curry leaves (kadi patta)
  • ½ tsp chilli poweder
  • ½ tsp turmeric powder
  • ½ tsp ginger paste
  • ¼ tsp asafoetida (hing)
  • 1 tbsp bengal gram flour (besan)
  • ¾ tsp chilli powder


  1. Wash properly the whole moong before soaking it for 2 to 3 hours.
  2. Drain the moong
  3. pressure cook the moong (two whistles) with 11/2 cups of water. After it is cooked, let the steam escape.
  4. Mix sour curd, spices, besan in a bowl. Keep aside.
  5. In a kadhai, heat oil and then put mustard seeds, curry leaves, hing, ginger paste and saute for a few seconds on a medium flame
  6. Now add the cooked moong and mix well. Keep cooking for about a minute.
  7. The curd-besan mixture is now ready to be used with it. Put it in the moong mix and add salt, a cup of water and mix well.
  8. Stir the ingredients for 3 – 4 minutes
  9. Garnish with coriander and eat with either rice or roti


For those who savour daal in their main course, this one for sure will tickle your taste-buds. A delectable sour taste is the specialty of this dish. .



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