This 30 minute Khatta Moong ni Kadhi is comforting and high in protein – a must try if you need a new Kadhi recipe!
What is Khatta Moong ni Kadhi?
This is a very similar to Gujarati Kadhi recipe with sour yogurt and chickpea flour cooked with spices and a hint of sweetness but in this version you add boiled green mung lentils and turmeric powder for that golden and green soupy delight. This Khatta Moong Kadhi is a high protein recipe as it combines the moong lentils along with yogurt and chickpea flour and is also more filling than making plain Gujarati Kadhi.
It’s best served with rice, khichdi but can be eaten with roti or even drinking it like a soup – it tastes great in any style you choose to enjoy!
🛒 Ingredients used in this recipe:
Notes and Substitutions:
- If you don’t eat garlic then you can skip the garlic in this recipe.
- If you don’t have jaggery then you can use sugar instead.
Step by Step Instructions for Khatta Moong ni Kadhi:
- Blend yogurt, chickpea flour, green chillies, ginger and garlic into a fine mixture with no lumps from the chickpea flour and transfer to a pot.
- Boil moong lentil with salt and turmeric powder until soft – for about 3 whistles.
- Prepare a tempering in a tempering pot (vagariyu) and add ghee once it’s hot then add cinnamon stick, cloves and mustard seeds and let it splutter then add cumin seeds and lastly 10-15 curry leaves.
- Pour this tempering into the yogurt mixture and add turmeric powder.
- Add in the boiled moong lentils to the pot and cook it on high heat while stirring continuously as you don’t want the yogurt and chickpea to split or curdle.
- Add a block of jaggery and salt and continue to stir until it reaches boiling point after when you turn off the heat.
- Garnish with handful of fresh coriander leaves and serve with rice, khichdi or roti – Enjoy!! 😋
😍 More Gujarati Recipes?
We love Gujarati food so check out our favourites here:
- Mom’s Special Gujarati Dal – You will be surprised at how good this tastes!
- Gujarati Kadhi – This 20 minute recipe is a keeper when you want a light but satisfying meal.
- Bhinda nu Shaak (Stir-fry Okra) – Perfect for quick weeknight dinners!
- Gujarati Methi Thepla – These golden colourful flatbreads will impress anyone!
👋 Conclusion
I hope you loved reading through this Khatta Moong ni Kadhi recipe and felt inspired to make it in your kitchen!
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Gujarati Khatta Moong ni Kadhi
This 30 minute recipe is comforting and high in protein – a must try if you need a new Kadhi recipe!
Ingredients
Boil Moong Lentils:
- ½ cup moong lentils soak for 15 minutes if you can
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 2 cups water
Yogurt and Chickpea Flour Mixture:
- 1.5 cups sour yogurt
- 3 tablespoon chickpea flour
- 5 green chillies
- 2 inch ginger
- 3 cloves garlic
- 1 cup water to thin out consistency
Tempering
- 1 tablespoon ghee
- 1 cinnamon stick broken to halves
- 3-4 whole cloves
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 dried red chilli optional
- 10-15 curry leaves fresh is better if available
Other ingredients:
- ½ teaspoon turmeric powder
- 1.5-2 tablespoon jaggery to your desired sweetness and depending on how sour the yogurt is
- 1.5 teaspoon salt or as per taste
- ½ cup water to thin out consistency or adjust as desired
- 1 handful fresh coriander leaves to garnish
Instructions
Boil the Moong Lentils:
- In a pressure cooker, add washed moong lentils with turmeric, salt and water and boil for 3 whistles. Drain out excess water if any once boiled.½ cup moong lentils, ½ teaspoon turmeric powder, ½ teaspoon salt, 2 cups water
Yogurt and Chickpea Flour Mixture:
- Blend the ingredients mentioned in this category into a blender jar to a fine smooth mixture with no lumps from chickpea flour.1.5 cups sour yogurt, 3 tablespoon chickpea flour, 5 green chillies, 2 inch ginger, 3 cloves garlic, 1 cup water to thin out consistency
Tempering:
- In a tempering pot, heat ghee on a medium heat1 tablespoon ghee
- Once ghee is hot, Add in cinnamon, cloves and mustard seeds and let it splutter/crack open. Reduce heat to low.1 cinnamon stick broken to halves, 3-4 whole cloves, ½ teaspoon mustard seeds
- Add in cumin seeds and dried red chilli (optional). Give it around 30 seconds to cook.½ teaspoon cumin seeds, 1 dried red chilli
- Finally add in the curry leaves and be careful because the oil is hot it might make a loud sound.10-15 curry leaves
- Pour this tempering to the yogurt and chickpea flour mixture into a pot to fully cook.
- Add in turmeric powder and mix.½ teaspoon turmeric powder
Final Assembly:
- Add the boiled moong lentils to the pot.
- Add in jaggery and salt to the mixture.1.5-2 tablespoon jaggery, 1.5 teaspoon salt
- Add water to bring to a desired consistency and continue to stir.½ cup water
- Turn heat to high and at this point continuously stir the mixture until it reaches a boiling point. Don't stop stirring otherwise Kadhi might curdle or split.
- Once it's reached a boiling point then turn off heat and garnish with fresh coriander. Enjoy!1 handful fresh coriander leaves to garnish
Notes
Recipe Success Tips:
- Blend/Whisk Well – Mix yogurt and besan until smooth before cooking to avoid lumps.
- Stir Continuously – Keep stirring until the Kadhi comes to a boil for a smooth texture.
- Tempering is Key – Don’t skip the tadka! It adds a burst of flavor to the Kadhi.
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