Nothing can be better than this Khatta Meeta Moong Dhal or Sweet and Sour Whole Green Mung, for weekend brunch or lunch. It is filled with flavors and works great with rice or roti.
I can’t have enough dal recipes in our house. I love every kind of dal, and it is one of my favorite comfort foods 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 it is also 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 a salad or to make 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 beans Cooking time - 30 minutes Difficulty level - easy Recipe 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 - a 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 it 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
- Moong Sprouts Curry - Sprouted Mung Subzi
- Payatham Paruppu Sundal | Moong dal Sundal
- Beet Greens Dal | Moong Dal Tadka with Beetroot leaves
- Moong Dal Pakoda | Mung Dal Vada Recipe
Recipe
Equipment
- ▢ Instant Pot
Ingredients
- ▢ 1 cup Whole green gram dhal / moong dhal /muzhu payiru - 1 cup
- ▢ 1 teaspoon Ginger grated - 1 tsp
- ▢ 2 Green chilies chopped - 2
- ▢ 4 tablespoon Sugar
- ▢ 1.5 tablespoon Mango powder
- ▢ .5 teaspoon Asafetida
- ▢ 0.5 teaspoon Red chili powder
- ▢ 0.5 teaspoon Turmeric powder
- ▢ 1 tablespoon Ghee/clarified butter
- ▢ Fresh cilantro - few
Instructions
- Wash the dhal well and soak 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 perfect. If using 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 roti’s.
Nutrition
More Dhal / Dal
- Lauki Dal Tadka | Masoor Dal with Bottle Gourd
- Mango Dal | Toor Dal with Raw Mango
- Dali Thoy | Konkani Style Dal | Vegan Spiced Lentil
- Nimbu Dal – Lemon Lentils Recipe
Khatta Meeta Moong Dhal | Sweet and Sour Whole Green Mung
Equipment
- Instant Pot
Ingredients
- 1 cup Whole green gram dhal / moong dhal /muzhu payiru – 1 cup
- 1 teaspoon Ginger grated – 1 tsp
- 2 Green chilies chopped – 2
- 4 tablespoon Sugar
- 1.5 tablespoon Mango powder
- .5 teaspoon Asafetida
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Ghee/clarified butter
- Fresh cilantro – few
Instructions
- Wash the dhal well and soak 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 perfect. If using 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 roti’s.
