I can’t have enough dal recipes in our house. I love every kind of dal and it is one of my favorite comfort food for weekend brunch. When it comes to dal/lentil recipes, the most favorite is Dali Thoy. Anytime I give an option to my kids asking them what to make, they would suggest Dali Thoy. Just like my kids love the Dali Thoy, my husband loves this Khatta Meeta Moong Dhal | Sweet and Sour Whole Green Mung. He just loves the sweet, sour, and spicy flavor all in one bite.
What is Sabut Moong / Mung Bean -
Mung Bean also known as Green gram or Moong dal is a member of the legume family. The mung bean is mainly cultivated in India, Pakistan, Bangladesh, Nepal, Sri Lanka, China, Taiwan, Korea, South Asia, and Southeast Asia. We can find the Moong as a whole green moong or as broken/split green moong or as dehusked yellow lentil. Sabut Moong dal / Whole Mung is one of my favorites to cook with. It is easy to cook compared to many other whole lentils and also it is very flavorful. I use it as one of my lentils when making Adai. Also sprouted Moong is so healthy and it can be used in salad or making a quick Moong Sprout curry. If you are looking to make a salad with the whole moong, then this traditional Pachai payaru Sundal is the best one. My favorite is the sweet version of the Whole Moong Sundal and I make it for the Navaratri Festival. This Sweet and Sour Whole Green Mung is without onion or garlic and can be classified as a Jain food. I love making recipes like this as I can make them during festivals and fasting days as well. Also, there is not a drop of oil or ghee used when making the dal. Based on our preference, we can drizzle the cooked dal with ghee at the end or we can totally skip it. This was our weekend lunch and I served it along with Aloo Kasuri Methi and rice. Preparation time – 10 minutes plus an hour to soak the Mung beanCooking time – 30 minutesDifficulty level – easyRecipe adapted from - Maayeka
Ingredients to make Khatta Meeta Moong Dhal – Serves 4
Whole green gram dhal/moong dhal /muzhu payiru – 1 cup Ginger (grated) – 1 tsp Green chilies (chopped) – 2 Sugar – 4 tbsp Mango powder – 1 ½ tbsp Asafetida – ½ tsp Red chili powder – ½ -1 tsp Turmeric powder – ½ tsp Ghee/clarified butter – 1 -2 tbsp Fresh cilantro – few
Procedure to make Khatta Sweet and Sour Whole Green Mung
Wash the dhal well and soak it in water for about an hour.
Pressure cook the dhal with enough water until soft and mushy. Once the dhal is cooked, mash it well with a masher or a flat spoon. I used my Instant Pot to cook my dhal. I set it on manual mode for about 15 minutes and it worked perfectly. If using a pressure cooker, cook it for 4 to 5 whistles.
Add enough water to bring it to the desired consistency. Now add all the other ingredients except the ghee and the cilantro and mix well.
Cook on medium heat for about 10 mins and then simmer for 15 more mins, stirring frequently in between. Since I made it on IP, I just turned t on saute mode and let it cook for about 5 minutes.
Remove from heat and add the ghee and cilantro. Mix well and serve hot with rice or rotis.
More Recipes With Moong Dhal
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