A light, flavourful Gujarati dal (lentil curry) recipe made with sprouted green moong dal in a delicious buttermilk and gram flour mixture.
I, in a previous recipe post, had discussed how dals or lentils form an integral part of the regular Indian diet. And, had also mentioned, how its preparation differs from region to region. This means, the same type dal, for example moong, masoor, tur etc, can be made in plenty of different ways. This is the advantage, India’s regional diversity brings to the table. Similarly, while I have already shared a moong beans curry recipe – green mung dal tadka – I have yet another one for you. And this one belongs to India’s western state, Gujarat. Made with moong beans again, this one is the khatta moong or the green gram buttermilk curry. Khatta means sour. Hence, the name khatta moong, refers to the lovely, mild sourness the buttermilk infuses into the curry.
Here is another Gujarati recipe, methi theplas or fenugreek flavoured flatbreads, if you wish to check.
Quick and easy recipe
This Gujarati dal prep, is light and full of flavours. Moreover, it is a very healthy, easy and quick recipe. Since, it is made with whole, bloomed and slightly sprouted green gram, it is extremely wholesome. It is not at all, masala laden, but has simple aromatics and spices to bring out maximum taste. The primary ingredient of this dal recipe, is buttermilk. The slight sourness, that the yoghurt in the buttermilk imparts to the dal is delectable indeed.
As a pre-preparation, like in most of my moong dal recipes, you will need to soak the lentils in water, overnight. This allows the green grams to bloom and also, slightly sprout. Once that is done, you will be able to make this dal in under 30 minutes. It is that quick. What’s more, there are no onions and garlic in this recipe. The spice of fresh ginger and the aroma of curry leaves, gives the dal all its punch. While I have also tempered this dal, you could choose to leave it out. It is an optional extra. In the traditional way of making it, there is no tadka or tempering.
All these attributes, make the khatta moong or the green gram buttermilk curry, a perfect weeknight meal. Or whenever you want a quick homemade dinner.
Khatta moong with khichdi
This khatta moong or green gram buttermilk curry, tastes great when combined with khichdi. This is how my Gujarati friends, in Mumbai, would have it. In fact, I was introduced to this dal, at one of my friend’s homes, over lunch. We had khichdi and khatta moong along with some pickle and papad. And that was a meal I can never forget.
However, when I make it at home, I enjoy this dal simply with a bowl of steamed Basmati rice. And this combination, is soulful too. Moreover, this dal is extremely enjoyable on its own too. Especially, on chilly and rainy days. This light and flavourful prep, makes it one of my go to meals when I am back from vacations. In fact, even when unwell, and I don’t really have an appetite, this works really well.
So, here is the delicious dal recipe for you. I hope you will make it and enjoy it as much as I do.
Here are some more of my green gram recipes, if you wish to check:
Pesarettu – green mung beans savoury crepes
Eat hearty!
Khatta moong - green gram buttermilk curry
Equipment
- Shallow cooking pot
- Pressure cooker
Ingredients
- 100 g green moong beans sabut moong dal
- 2 tbsp yoghurt
- 1 tbsp gram flour besan
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp mustard seeds
- 1 tsp ginger finely chopped
- 4-5 fresh chillis optional
- 8-10 curry leaves
- 1 tbsp coriander leaves chopped
- 1 tbsp oil
- salt to taste
Instructions
- Wash and soak the green moong beans overnight (or for 6-8 hours) so that they bloom (in picture) by the morning
- In a pot or a pressure cooker add the bloomed gram with some salt and water. Water should just about cover the lentils. Cook the dal until done. Make sure that it doesn't turn mushy and stays whole
- Heat oil in a pan and add the mustard seeds. Once they crackle, add the curry leaves, ginger and chilis. Once fragrant, add the cooked moong dal and stir for a couple minutes
- To the yoghurt, add the gram flour, turmeric, salt, chilli powder and half cup of water. Whisk to make a lump free and runny mixture and it to the simmering moong dal. Cover and cook until the dal starts to thicken slightly
- When done, remove from flame off and garnish with chopped coriander. Serve your delicious khatta moong, fresh an hot with rice and papad on the side. Enjoy!
Notes
- When adding the yoghurt mixture, lower the flame or it might curdle
- tbsp - tablespoon
- tsp - teaspoon
Very nice layout.
Dal looks yummy
Thank you so much maa!