A simple to make dal, that has an interesting touch to it with the sourness of the yogurt. Typical for Gujarati food is the use of jaggery which gives it a certain sweetness. If you can’t get jaggery, you can substitute this with brown sugar.
The recipe is a quite typical dal recipe with just the two additions of yogurt and jaggery. If you leave those out, you’ll get a basic moong dal, which will be less mild and sour as the yogurt and jaggery mellow the spices. The typical dal in Khatta Moong recipes is green moong.
Typically, a pressure cooker is used in India. However, if you don’t own one, you can boil it also in a regular pot. Boil it until it is soft, so just not al dente anymore 🙂 .
To make your cooking easier, best is to measure all ingredients while the dal is cooking and keep to the side. I try to always do that, it takes away having to read the ingredients list over and over. I don’t like the situation where my food is burning while I have to find my spices and measuring them individually.
As you see in the picture, I combine the spices beforehand that are added together at the same time. If you do this, this is a really quick recipe with a very tasty result.
If you want to learn more about Indian or Gujarati cooking, please take a look at the respective regional pages. Over time, there you’ll find further recipes, alongside tips and the background of the cuisine.
Khatta Moong – Authentic Gujarati Moong Beans in Yogurt Curry
Equipment
- Pressure cooker
Ingredients
- 1 cup moong beans green
- 1 cup yogurt sour
- 2 green chilis slit
- ½ Tbsp ginger grated
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 Tbsp jaggery alternatively ½ Tbsp brown sugar
- ½ tsp mustard seeds brown
- ½ tsp cumin seeds
- ¼ tsp asafoetida powder
- 1 Tbsp oil
- salt to taste
- coriander leaves to garnish
Instructions
- Wash the beans throroughly and soak them for minimum 2 hours (overnight works) in the pressure cooker.
- Discard the water and add 3 cups of water to the pressure cooker. Close it and cook until it whistled 3 times (Indian pressure cookers differ a bit from Western ones. In the result, the beans need to be soft).
- Add the yoghurt to the beans and mix it well.
- Slice the chilis in half, grate the ginger and put both to the side.
- In a small, separate pan, prepare the tempering. For this, heat up a tablespoon of oil. Once it has heated up properly, add the mustard seeds and fry until they start jumping up (use a lid, otherwise you'll find them everywhere in your kitchen).
- Now add the cumin seeds, asafoetida, grated ginger and slit chilies. Fry together with the mustard seeds for about 30 seconds.
- Now add the turmeric and chili powder on top of the other spices is the pan, stir once and add the tempering to the moong and yogurt mix.
- Add the coriander and cumin powder, the jaggery and the salt, boil it up once and let it simmer for another few minutes.
- Turn off the flame and garnish with a few chopped coriander leaves.Enjoy!
Please rate my recipe before you leave 🙂:
Source of the original recipe: https://www.theroute2roots.com/khatta-mug-moong-beans-in-yogurt-curry/
Cooked with love on From zero to curry.
