How to make Khatta Moong- Sk Khazana -

Green gram or moong is rich in fibre, anti-oxidants and sine other nutrients essential to keep the heart healthy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Gujarati

Course : Main Course Vegetarian

For more recipes related to Khatta Moong- Sk Khazana checkout Khatta Moong With Green Garlic. You can also find more Main Course Vegetarian recipes like Mixed Vegetable Curry Besanwali Bhindi Baked Onions With Sun Dried Tomatoes Stir Fried Tofu with Asian Greens

Khatta Moong- Sk Khazana

Khatta Moong- Sk Khazana Recipe Card


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.

Prep Time : 7-8 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sour

Ingredients for Khatta Moong- Sk Khazana Recipe

  • Whole green grams (sabut moong) soaked overnight and pressure cooked till 2-3 whis 1 cup

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Curry leaves 5-6

  • Green chillies slit 2

  • Asafoetida 1/4 teaspoon

  • Sour yogurt 1/4 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander-cumin powder 1 teaspoon

  • Ginger chopped 1 teaspoon

  • Garlic chopped 1 teaspoon

  • Fresh coriander leaves chopped for garnish


Step 1

Heat ghee in a deep non-stick pan, add cumin seeds and when their colour changes, add curry leaves, green chillies and asafoetida and mix well. Sauté for a minute on medium heat.

Step 2

Add green grams and mix well. Add sour yogurt, turmeric powder, red chilli powder and coriander-cumin powder and mix well. Add ginger and garlic, mix well and cook for a minute.

Step 3

Add 1 cup water and mix well. Cook for 5-6 minutes on medium heat or till it boils.

Step 4

Transfer into a serving bowl and serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.