Recipes: Gujarati Khatta Mung aka Whole Green Gram Dal in a Buttermilk Gravy

Dal is a staple in most indian households with some variety of the protein packed dish made across the country. So, in order that we don’t get bored with the same kind of dal, I am always on the lookout for interesting takes and variations.

I saw this dal in one of my friend’s Facebook posts and it looked interesting enough to try it. My version may not be the most authentic one, but I enjoyed making and eating the dal. This is a staple in most Gujarati households, but you won’t find this in most restaurants. So let’s see how this is made…

Gujarati Khatta Mung aka Whole Green Gram Dal in a Buttermilk Gravy

Ingredients:

  • ½ cup whole green moong dal, soaked for 4-6 hours
  • ½ to 1 cup yoghurt
  • 2-3 tbsp gram flour or besan
  • ¼ tsp turmeric powder
  • ¼ tsp asafoetida
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 5-6 curry leaves
  • 1-inch piece of minced ginger
  • 2 green chillies, slit lengthwise
  • 1 tbsp oil
  • Salt to taste
  • Coriander leaves, finely chopped to garnish

Method:

  • Drain the soaked moong dal and in a large pan, cook the soaked and drained moong dal with just enough water to cover it for about 5-7 minutes until it is just cooked and tender. Make sure it does not get mushy.
  • In a separate bowl, whisk the yoghurt well and add the gram flour, turmeric powder, asafoetida, some salt and about a cup of water and whisk till it is smooth with no lumps. Keep aside.
  • Heat oil in another pan and when the oil warms, add the mustard seeds and let the seeds crackle. Then add the cumin seeds and stir for a couple of seconds, followed by the curry leaves. Stir till the curry leaves start to become crisp. Then add the slit green chilles and the ginger and saute for about 30-40 seconds.
  • Now add the cooked moong dal into this tempering and then the yoghurt gram flour mixture and allow everything to come to a nice rolling boil. Let this simmer on a low flame for about 5 minutes.
  • Check for seasoning and add salt if needed.
  • Turn off the flame and garnish with finely chopped coriander leaves and serve hot with rice and a simple vegetable stir fry for a homely lunch.

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