Khatta Moong Recipe. Gujarati Khatta Mag
Tarla Dalal
• Updated : Jan 09, 2026
khatta moong is a quick and easy Gujarati sabzi recipe. It is super easy to make and is made with minimum and the most basic ingredients. Each ingredient used in the recipe is used in Indian houses on a regular basis such as moong sprouts, sour cuds, besan, ginger green chilli pasta and spices.The use of whole green gram or moong is very common in day-to-day Gujarati food.
Table of Content
About Khatta Moong ( Gujarati Recipe)
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Ingredients
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Methods
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Method for khatta moong
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FAQs
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Related Khatta Moong Recipe
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Tips for Khatta Moong Recipe
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Nutrient values
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dahiwala khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this Gujarati khatta moong.
Being a Gujju, I make khatta moong at-least once in a week for lunch or dinner and each and every family members simply loves this simple yet delicious recipe! You can have Gujarati khatta moong with bhakri, roti or chapatti. I prefer having it with rice. It falls under the category of my comfort food, you are also equally going to love this khatta moong recipe!
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
4 servings
Ingredients
For Khatta Moong
- 1 cup moong (whole green gram)
- 1 cup sour curds (khatta dahi) , whisked
- 3/4 tsp chilli powder
- 1/2 tsp turmeric powder (haldi)
- 1 tbsp besan (Bengal gram flour)
- 2 tbsp oil
- 1 tsp mustard seeds ( rai / sarson)
- 3 to 4 curry leaves (kadi patta)
- 1/4 tsp asafoetida (hing)
- 1/2 tsp ginger-green chilli paste
- salt to taste
For The Garnish
- 2 tbsp finely chopped coriander (dhania)
For Serving With Khatta Moong
Method
For khatta moong
- To make khatta moong, wash and soak the whole moong in enough water for 2 to 3 hours. Drain.
- Add 1½ cups of water and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Combine the sour curds, chilli powder, turmeric powder and besan in a bowl and mix well. Keep aside.
- Heat the oil in a deep non-stick kadhai and add the mustard seeds, curry leaves, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
- Add the cooked moong, mix well and cook on a medium flame for 1 minute.
- Add the curds-besan mixture, salt and 1 cup of water, mix well and simmer for 3 to 4 minutes, while stirring occasionally.
- Garnish the khatta moong with coriander and serve immediately with rice or roti.
Khatta Moong Recipe. Gujarati Khatta Mag Video by Tarla Dalal
Khatta Moong ( Gujarati Recipe) recipe with step by step photos
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To make khatta moong, pick and clean whole green gram. Wash them under running water and transfer to a deep bowl.
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Pour enough freshwater water.
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Soak the whole moong in enough water for 2 to 3 hours.
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After 3 hours, drain the moong beans.
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Transfer to a pressure cooker.
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Add 1½ cups of water.
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Pressure cook for 2 whistles.
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Allow the steam to escape before opening the lid. Keep aside.
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In a deep bowl, take sour curd. The word “khatta” means sour so ensure the curd is sour. You can leave fresh dahi out overnight or outside on your kitchen counter for 5-6 hours before you start making the khatta mag recipe. During summer the curd might turn sour in 2-3 hours.
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Add chilli powder. Adjust spiciness according to your taste.
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Add turmeric powder.
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Add besan. It will thicken the curd gravy.
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Mix well using a whisk to make a smooth, lump-free mixture. Keep aside.
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To temper, Khatta Moong heats the oil in a deep non-stick kadhai.
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Once the oil is hot, add the mustard seeds.
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Add curry leaves. This recipe does not make use of any root vegetables hence, it is a Jain recipe.
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Add asafoetida for a nice fragrance.
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Add ginger-green chilli paste.
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Mix well and sauté on a medium flame for a few seconds.
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Add the cooked moong.
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Mix well and cook on a medium flame for 1 minute.
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Add the curds-besan mixture.
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Add salt and 1 cup of water to adjust the consistency of Gujarati Khatta Mag. Add more or less water as per the consistency of your liking.
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Mix well and simmer for 3 to 4 minutes, while stirring occasionally is ready.
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Garnish khatta moong with coriander.
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Serve Gujarati khatta moong immediately with bhakri, rice or roti.
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1. What is Khatta Moong?
Khatta Moong is a Gujarati-style sour moong bean sabzi made with whole green gram cooked in curds (sour dahi) and spices, resulting in a tangy, comforting dish.
2. What ingredients are needed for Khatta Moong?
You’ll need whole moong (green gram), sour curds, besan (gram flour), spices like chilli and turmeric, mustard seeds, curry leaves, asafoetida, ginger-green chilli paste, oil, salt, and chopped coriander for garnish.
3. Do I need to soak the moong before cooking?
Yes! Wash and soak the whole moong in enough water for 2–3 hours before pressure cooking.
4. Can I use fresh curds instead of sour curds?
Fresh curds can be used, but for authentic khatta (sour) flavor, sour curds are recommended. You can ferment fresh curds by leaving them at room temperature for a few hours to sour.
5. How long does it take to make this recipe?
Preparation takes about 5 minutes, cooking about 15 minutes, plus soaking time for moong (2–3 hours). Total active cooking time is roughly 20 minutes.
6. Is it spicy?
The heat depends on how much chilli powder and ginger-green chilli paste you add adjust according to your taste.
7. What can I serve Khatta Moong with?
It pairs well with steamed rice, roti, chapati, or bhakri rice being a traditional favorite.
8. Can I make this recipe vegan?
Yes replace the curds with plant-based yogurt to make a vegan version. The texture and tang will be similar. (General cooking tip)
9. What does “khatta” mean?
“Khatta” means sour/tangy in Hindi/Gujarati, referring to the sour curd base of this dish.
10. Can I add garlic or other vegetables?
Yes, garlic paste can be added if you like garlic for extra flavor, and some people garnish or serve with veggies though traditionally, it’s made simply with moong and spices.
If you liked this Khatta Moong Recipe then also check out other recipes like:
1. Soak the moong well
Wash and soak the whole moong in enough water for 2–3 hours so the beans cook evenly and retain a nice texture.
2. Cook the moong perfectly
Pressure cook the soaked moong with about 1½ cups water for 2 whistles, then let the steam release naturally before opening the lid.
3. Use properly sour curds
For authentic tang, use sour curds (khatta dahi). If your curd isn’t sour, leave fresh curd at room temperature for a few hours to sour before using.
4. Whisk curd mixture thoroughly
When mixing curds with chilli, turmeric and besan, whisk well to avoid lumps and create a smooth gravy.
5. Adjust seasoning to taste
Add chilli powder and salt according to your spice preference you can always adjust later while simmering.
6. Control the consistency
Add water carefully start with 1 cup and add more if needed to get the desired khatta moong consistency (thick but pourable).
7. Temper at the right time
Temper the mustard seeds, curry leaves, hing and ginger-green chilli before adding moong to infuse the flavours into the oil; this builds a strong base flavour.
8. Simmer gently
After adding the curd-besan mix, simmer on moderate heat for a few minutes stir occasionally to prevent sticking or curdling.
9. Garnish just before serving
Add freshly chopped coriander just before serving to retain its fresh aroma and colour.
10. Pair it well
Serve Khatta Moong hot with steamed rice for a classic combination, or enjoy with roti/chapati as per preference.
Nutrient values (Abbrv)per plate
| Energy | 332 Calories |
| Protein | 16.7 g |
| Carbohydrates | 37.3 g |
| Fiber | 10.2 g |
| Fat | 11.7 g |
| Cholesterol | 8 mg |
| Sodium | 28 mg |
Click here to view Calories for Khatta Moong ( Gujarati Recipe)
The Nutrient info is complete
Foodsie
July 16, 2021, 4:08 p.m.
A simply delicious and a comforting dish... It can be enjoyed as is... or with hot phulkas or stem rice... this is one of those recipes that you can never say a no to....
Payal Ashar
April 2, 2021, 3:08 p.m.
Tarla Dalal
April 2, 2021, 3:08 p.m.
Hi Payal , we are delighted you loved the Khatta Moong recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Minoo Balani
April 17, 2020, 8:56 p.m.
Had this for lunch today. Absolutely delicious!
Tarla Dalal
April 17, 2020, 8:56 p.m.
Minoo, so nice of you to provide us the feedback. We are thrilled when are food lovers get the recipe right.
Winnie
Nov. 5, 2016, 1:37 p.m.
Very simple and delicious.Tasted good with phulkas as well as steamed rice.
Manali Gawad
May 23, 2016, 4:56 p.m.
Good for one time trial.
Avni bhattacharya
April 14, 2016, 4:12 p.m.
Tarla Dalal
April 14, 2016, 4:12 p.m.
Hi Avni , we are delighted you loved the Khatta Moong recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Kaviya
April 12, 2016, 8:51 a.m.
The recipe was nice and most healthy food to consume
deelip
March 5, 2016, 4:30 p.m.
Jiten Kumar
Aug. 23, 2015, 2:53 p.m.
Kal wife office se late aane wali this. Soch mein aaj dinner banvoo . Tarla Ji ki ye recipe banayee aur kuch rotis. Bibi ko pasad aaya .
Tarla Dalal
Aug. 23, 2015, 2:53 p.m.
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rawattie
April 1, 2015, 3:09 p.m.
i tried two recipe i like it so far see i have belly fat so this is neede
b.k.sahu
March 17, 2015, 4:43 p.m.
I shall try your given recipes, but before that let me confirm the fact--- is it necessary to boil and dry soy bean before mixing with atta? Is there any bad effect of soy bean to direct use with atta?
priya sharma
Sept. 11, 2013, 3:50 p.m.
Tarla Dalal
Sept. 11, 2013, 3:50 p.m.
Hi Priya , we are delighted you loved the Khatta Moong recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
