Khatta Meetha Moong (Gujarati Sweet & Sour Whole Moong Dal)
A classic Gujarati whole green moong dal with a perfectly balanced sweet and sour finish, made with jaggery, tamarind, and a fragrant ghee tadka. Vegan, gluten-free, and ready in 30 minutes.
Equipment
- Pressure cooker or Instant Pot
- Tadka pan or small kadhai
Ingredients
For the Dal
- 1 cup whole green moong beans minimum 6–8 hours; soaked overnight
- 2½ cups water
- ½ tsp turmeric powder
- Salt to taste
For the Tadka
- 1 tbsp ghee or neutral oil to keep it vegan
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 1 sprig curry leaves 8–10 leaves
- 1 pinch asafoetida hing
- 1–2 green chillies slit
- 1 tsp ginger finely grated
For the Sweet-Sour Balance
- 1½ tsp tamarind pulp or juice of ½ a lemon
- 1½ tbsp jaggery adjust to taste; grated or powdered
- ½ tsp red chilli powder
- ½ tsp coriander-cumin powder dhana jeera
Garnish
- Fresh coriander leaves, chopped
Instructions
Soak the Moong
- Rinse the moong beans 2–3 times in fresh water.
- Soak overnight in plenty of cold water, at least 8 hours. Short on time? Soak in warm water for 4 hours minimum.
- Drain and rinse before cooking. The beans should look plump with skins slightly loosened.
Cook the Moong
- Add the soaked moong, water, turmeric, and salt to a pressure cooker.
- Cook on medium heat for 2 whistles, then let the pressure release naturally (about 10 minutes).
- Open the cooker. The moong should be soft and holding its shape, not mushy. If any liquid remains, that's fine — it thickens once the tadka is added.
- Instant Pot: Use Bean/Chili mode, high pressure, 10 minutes, with 2 cups water. Natural pressure release for 10 minutes.
Make the Tadka
- Heat ghee in a tadka pan or kadhai over medium-high heat.
- Add mustard seeds. Wait for them to pop, about 30 seconds.
- Add cumin seeds; let them sizzle for 10 seconds.
- Add curry leaves (they'll splutter — stand back), then asafoetida, green chilli, and grated ginger. Stir for 30 seconds until fragrant.
Finish the Dal
- Pour the tadka over the cooked moong, or add the moong into the kadhai.
- Stir in tamarind pulp, jaggery, red chilli powder, and dhana jeera.
- Simmer on low heat for 5–7 minutes, stirring occasionally, until jaggery melts fully and the dal comes together.
- Taste and adjust: add more tamarind for sourness, more jaggery for sweetness. The balance should feel like yours.
- Finish with fresh coriander and an optional squeeze of lemon.
Notes
Use jaggery (gur) rather than white sugar for authentic Gujarati flavor. It gives a richer, more rounded sweetness.
Tamarind pulp is the traditional souring agent. Lemon juice works as a substitute but gives a sharper citrus note.
Don't skip the asafoetida (hing). It adds savory depth and aids digestion.
Soaking is essential: under-soaked moong takes longer to cook and can turn mealy.
To make it softer, cook for 3 whistles instead of 2 and stir vigorously once opened.
Store in an airtight container in the refrigerator for up to 3 days. Add a splash of water when reheating.
Tried this recipe?Let us know how it was!