Khatta Moong Dal Recipe

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Prep Time 15 Minutes

Cooking Time 20 Minutes

Servings 2-4

Rating

Khatta Moong Dal is an authentic dal dish of Gujarat. It is prepared with moong dal, curd and it also gets it flavors from different seasoning. This dal has an amazing flavor and taste. This dish is very easily made with available ingredients in your home. It is prefect for dinner and best accompanied with hot steaming rice.

Ingredients

1 cupMoong dal (whole green gram)
1 cupSour curd (khatta dahi) , whisked
3/4 tspChili powder
1/2 tspTurmeric powder (haldi)
1 tbspBesan (Bengal gram flour)
2 tbspOil
1 tspMustard seeds ( rai / sarson)
3 to 4Curry leaves (kadi patta)
1/4 tspAsafoetida (hing)
1/2 tspGinger-green chili paste
SaltTo Taste

For The Garnish

2 tbspFinely Chopped Coriander (dhania)

Directions

In a bowl, soak the moong dal in enough water for 2 to 3 hours and drain the water from the dal.
In pressure cooker add the dal and 1½ cups of water and cook for 25 min and switch off the flame and allow the steam to escape before opening the lid and keep it aside.
In a bowl, add the sour curd, chili powder, turmeric powder and besan and mix it well and keep it aside.
Heat the oil in a deep non-stick kadhai and add the mustard seeds, curry leaves, asafoetida and ginger-green chili paste and fry on a medium flame for a few seconds.
Add the cooked moong dal, mix it well and cook on a medium flame for 1 minute.
Add the curd-besan mixture, salt and 1 cup of water, mix it well and cook on a low flame for 3 to 4 minutes and stir occasionally.
Garnish with coriander leaves and serve it with rice or roti.

Nutrient Values Per Serving

Energy: 275 cal
Protein: 12.7 g
Carbohydrates: 27.7 g
Fiber: 7.3 g
Fat: 11.5 g
Cholestero: 0 mg
Vitamin A: 190.4 mg
Vitamin B1: 0.2 mg
Vitamin B2: 0.2 mg
Vitamin B3: 1 mg
Vitamin C: 0.5 mg
Folic Acid: 8.3 mg
Calcium: 157.3 mg
Iron: 2.1 mg
Magnesium: 0 mg
Phosphorus: 0 mg
Sodium: 23.6 mg
Potassium: 413.4 mg
Zinc: 1.3 mg