Khatta moong - green gram buttermilk curry
A light, flavourful Gujarati dal (lentil curry) recipe made with sprouted green moong dal in a delicious buttermilk and gram flour mixture
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