Khatta Moong Curry is a tangy and flavorful dish made with green moong and a curd-based gravy. This no onion, no garlic recipe is perfect for pairing with khichdi or ghee rice. The combination of spices and the tanginess of curd makes it a comforting and wholesome meal. It's a simple yet delicious dish that brings back memories of home-cooked meals.
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Ingredients
For Boiling Moong
green moong1/2cup
turmeric powder1tsp
rock salt1tsp
water1 1/2cups
For Curd Mixture
curd1cup
gram flour1tbsp- water1cup
- salt to taste
For Tempering and Curry
groundnut oil1tbsp
asafoetida1pinch
mustard seeds1tsp
dry red chilli1
chopped green chilli1
ginger paste1tsp- turmeric powder1/2tsp
red chilli powder1tsp
coriander powder1tsp
cooked green moong- water (adjust to desired thickness)
coriander leaves for garnish
Nutrition (per serving)
Calories
74.9kcal (3.75%)
Protein
4.2g (8.4%)
Carbs
8.3g (3.02%)
Sugars
1.6g (3.14%)
Healthy Fat
2.4g
Unhealthy Fat
0.6g
% Daily Value based on a 2000 calorie diet
How to make Khatta Moong Curry
Boil Green Moong
- Step 1
In a bowl, add green moong, turmeric powder, rock salt, and water. Boil until the moong softens, which will take around 15 minutes. Alternatively, you can use a pressure cooker for 1 whistle.
Prepare Curd Mixture
- Step 1
In a steel jar, add curd, salt to taste, gram flour, and water. Whisk well until smooth.
Cook the Curry
- Step 1
Heat groundnut oil in a pan. Add asafoetida, mustard seeds, dry red chilli, chopped green chilli, and ginger paste. Sauté well.
- Step 2
Add the curd mixture along with turmeric powder, red chilli powder, and coriander powder. Mix well and cook for 2 minutes on medium flame.
- Step 3
Add the cooked green moong and adjust the water according to your desired thickness. Mix well and cook for a few more minutes.
Garnish and Serve
- Step 1
Garnish with coriander leaves and serve hot with khichdi or ghee rice.
Nutrition (per serving)
Nutrition (per serving)
Calories
74.9kcal (3.75%)
Protein
4.2g (8.4%)
Carbs
8.3g (3.02%)
Sugars
1.6g (3.14%)
Healthy Fat
2.4g
Unhealthy Fat
0.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use fresh homemade thick curd for a tangier flavor.
Adjust the spice levels according to your preference.
Pressure cooking the moong saves time and ensures even cooking.
Serve the curry immediately for the best taste and texture.
FAQS
Can I use yellow moong instead of green moong?
Yes, you can use yellow moong, but the texture and flavor may vary slightly.
What can I serve Khatta Moong Curry with?
It pairs best with khichdi or ghee rice, but you can also serve it with plain steamed rice.
Can I skip the gram flour in the curd mixture?
Gram flour helps thicken the curry, but you can skip it if you prefer a thinner consistency.
Is this recipe suitable for people avoiding garlic and onion?
Yes, this recipe is specifically designed without garlic and onion.
How can I make the curry spicier?
You can add more red chilli powder or use spicier varieties of green chilli or 2 cloves.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia