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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!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 2 people

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 heat
    1 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:
  1. Blend/Whisk Well – Mix yogurt and besan until smooth before cooking to avoid lumps.
  2. Stir Continuously – Keep stirring until the Kadhi comes to a boil for a smooth texture.
  3. Tempering is Key – Don’t skip the tadka! It adds a burst of flavor to the Kadhi.
Keyword khatta moong ni kadhi, mag ni kadhi