Khatta Moong, also known as “Tangy Green Gram Curry,” is a delightful and tangy lentil dish that holds a special place in Indian cuisine. This vegetarian recipe is a harmonious blend of green gram lentils, tamarind, and spices, resulting in a dish that’s both nutritious and bursting with flavor. From its vibrant aroma to its balanced taste profile, Khatta Moong is a favorite among those who appreciate the diverse flavors of Indian cooking. One such delightful creation is “Khatta Moong with Curd,” a fusion dish that combines the tanginess of Khatta Moong curry with the creaminess of yogurt (curd).
This vegetarian curry is made from green gram lentils, which are a rich source of protein, dietary fiber, vitamins, and minerals. The dish is not only delicious but also easy to prepare, making it a staple in many households. Let’s explore how to make this wholesome and flavorful green gram curry.
Begin by washing the green gram lentils thoroughly and then soaking them in water for about 30 minutes. After soaking, drain the water and set the lentils aside. In a pressure cooker, add the soaked and drained green gram lentils along with 3 cups of water. Pressure cook the lentils until they are tender and can be easily mashed. This usually takes around 3-4 whistles on medium heat. Once cooked, set the lentils aside.
Tempering: In a separate pot or deep pan, heat oil or ghee over medium heat. Add mustard seeds, curry leaves and a pinch of asafoetida. Allow the seeds to crackle and release their aroma.
Spices: Integrate the red chili powder, coriander powder and turmeric powder into the mix.
Cooked Lentils: Gently add the cooked green gram lentils to the pot, along with any residual water from the pressure cooking process. Stir to combine the lentils with the aromatic curd and spice mixture. On the other hand, you have the velvety richness of yogurt, which adds a soothing and creamy element. The beauty of Khatta Moong with Curd is in its ability to strike a perfect balance between contrasting flavors. The tanginess of the Khatta Moong curry cuts through the creaminess of the yogurt, creating a harmonious dance of taste sensations on your palate.
Texture plays a vital role in elevating any culinary creation, and Khatta Moong with Curd is no exception. The tender green gram lentils in the Khatta Moong curry provide a satisfying bite, while the creamy yogurt adds a luxurious silkiness that coats the palate. This textural symphony creates a multidimensional experience that’s as delightful to eat as it is to savor. Depending on your desired consistency, you can add a bit more water to achieve a thinner curry or allow it to simmer for a while longer to attain a thicker consistency.
Khatta Moong with Curd showcases the beauty of culinary exploration and innovation. It’s a reminder that the boundaries of traditional recipes can be expanded to create exciting new culinary experiences. By marrying classic elements in unexpected ways, chefs and home cooks alike can breathe new life into time-honored dishes, offering a fresh perspective to those who seek novelty in their dining experiences.
By combining the tanginess of Khatta Moong curry with the creaminess of yogurt, this fusion dish creates a symphony of flavors and textures that’s as delightful as it is innovative. With each spoonful, you embark on a culinary journey that celebrates the art of blending contrasts to create a harmonious and unforgettable dining experience.
Khatta Moong pairs exceptionally well with steamed rice or Indian breads like roti or paratha. Its tangy flavor profile makes it a perfect choice to balance out richer and spicier dishes in a traditional Indian meal.
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Ingredients
Instructions
- Take a cup of moong dal and soak it for about 4 to 6 hours.
- In a pressure cooker add soaked green gram with required amount of water and cook for 3-4 whistles.
- Once it cools down add curd and mix well and keep aside for 10 minutes.
- Take a kadai, heat some oil, add mustard seeds, and curry leaves.
- Then add the species like hing, red chilli powder, coriander powder, turmeric powder, jaggery and little amount of water and allow to boil.
- Add curd mixed green gram, salt and cook for 5 minutes.
- Add fresh coriander leaves and mix well.
- Check the consistency and turn off the flame.
- Enjoy the green gram curry with chapathi, roti or hot rice.