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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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.
In a steel jar, add curd, salt to taste, gram flour, and water. Whisk well until smooth.
Heat groundnut oil in a pan. Add asafoetida, mustard seeds, dry red chilli, chopped green chilli, and ginger paste. Sauté well.
Add the curd mixture along with turmeric powder, red chilli powder, and coriander powder. Mix well and cook for 2 minutes on medium flame.
Add the cooked green moong and adjust the water according to your desired thickness. Mix well and cook for a few more minutes.
Garnish with coriander leaves and serve hot with khichdi or ghee rice.
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.
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.
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.
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