Gujarati Khatta Moong is a zesty and comforting dish featuring split yellow moong dal cooked with a blend of spices, tamarind, and a touch of sweetness from jaggery or sugar. The dish is prepared by tempering mustard seeds, cumin seeds, and aromatics like green chilies and ginger. Simmered with tomatoes and seasoned with tamarind paste, it offers a unique balance of tanginess, sweetness, and spice. This flavorful and nourishing moong dal is a staple in Gujarati cuisine, best served hot alongside rice or chapati for a satisfying meal.
Here’s a detailed recipe for this dish:
Ingredients:
- 1 cup split yellow moong dal (skinned and split mung beans)
- 2 tablespoons oil or ghee
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1-2 green chilies, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger paste
- 1 small tomato, finely chopped
- 1 tablespoon jaggery or sugar
- 1 tablespoon tamarind paste or 1 small lemon-sized tamarind soaked in water
- Salt to taste
- 2-3 cups water (adjust for desired consistency)
- Fresh coriander leaves for garnish
Instructions:
- Preparation:
- Rinse the moong dal thoroughly in water until the water runs clear.
- Soak the dal in water for about 20-30 minutes. Drain and set aside.
- Cooking the Dal:
- In a pressure cooker or a pot, add the soaked moong dal along with 2-3 cups of water. Pressure cook for 3-4 whistles or cook in a pot until the dal becomes soft and mushy. Set it aside.
- Preparing the Tamarind Paste:
- If using tamarind pulp, soak a small lemon-sized ball of tamarind in warm water for 10-15 minutes. Extract the pulp and discard the fibers and seeds.
- Cooking Khatta Moong:
- Heat oil or ghee in a pan. Add mustard seeds and let them splutter.
- Add cumin seeds and asafoetida. Sauté for a few seconds until the seeds crackle.
- Adding Aromatics:
- Add chopped green chilies, turmeric powder, and ginger paste. Sauté for a minute.
- Incorporating Tomatoes:
- Add finely chopped tomatoes. Cook until the tomatoes turn soft and mushy.
- Mixing Dal and Flavors:
- Add the cooked moong dal to the pan. Stir well to combine with the spices.
- Balancing Flavors:
- Add salt, jaggery or sugar, and tamarind paste. Adjust the quantities of tamarind and jaggery/sugar for the desired level of sourness and sweetness.
- Simmering:
- Let the dal simmer for 5-7 minutes on medium-low heat, allowing the flavors to blend well. Adjust the consistency by adding more water if needed.
- Garnish and Serve:
- Garnish with chopped coriander leaves.
- Gujarati Khatta Moong is ready to be served hot with rice or chapati.
This tangy and spicy moong dal is a delicious part of Gujarati cuisine, offering a unique balance of sourness, sweetness, and spiciness in each comforting spoonful. Adjust the spices and tanginess according to your taste preferences.
