How to make Khatta Moong With Green Garlic - Fresh green garlic adds that special something to this moong dish.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole green grams (sabut moong) (साबुत मूंग),

Cuisine : Gujarati

Course : Main Course Vegetarian

Khatta Moong With Green Garlic Recipe Card

Khatta Moong With Green Garlic

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

You can also find more Main Course Vegetarian recipes like Dahi Bhindi, Ratatouille, Carrot Puree (For Babies Between 4-6 Months), Amras Ke Malai Aloo.

Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Khatta Moong With Green Garlic Recipe

  • Whole green grams (sabut moong) soaked 1 cup

  • Fresh green garlic chopped 8-10 stalks

  • Olive oil chopped 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Asafoetida 1 pinch

  • Cumin seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Cloves 3-4

  • Cinnamon 1 inch stick

  • Gram flour (besan) 3 teaspoons

  • Ginger paste 1 teaspoon

  • Green chilli paste 1 teaspoon

  • Tomatoes chopped 2 medium

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Spring onion greens chopped 1 stalk


Step 1

Pressure cook sabut moong in two and a half cups of water till four whistles or until the moong is soft but not completely mashed.

Step 2

Heat oil in a pan, add mustard seeds, asafoetida, cumin seeds, fenugreek seeds, cloves and cinnamon and sauté till fragrant.

Step 3

Add green garlic and sauté for a minute. Add gram flour and sauté for two minutes. Add ginger paste, green chilli paste and tomatoes and mix.

Step 4

Add moong, salt and lemon juice and mix. Garnish with spring onion greens and serve hot.