Gujarati Khatta Mag - Green Moong in Buttermilk Curry

Archana Doshi

November 10, 2024

15023 Ratings

Time:Prep: 20 M|Cook: 45 M|Total: 1h 5min

Makes:4-5 Servings

Meal:Side Dish

Cuisine:Gujarati Recipes

Khatta Mung / Moong Recipe is a delicious preparation of green moong beans what is cooked and simmered in a spicy yogurt curry. This Khatta Moong recipe is my mother-in-law’s signature dish that the first time she made it I fell in love with it. Green Moong when combined in butter milk along with the simple and delicate flavours of asafoetida and ginger makes this dish a perfect comfort food. I have this deep belief that by applying less complicated cooking techniques and using simple and few ingredients one can bring out the true flavors of a dish.

The Sattvic diet is a diet that I have been following ever since I was a child. In efforts to revive and share recipe for this diet for more healthier lifestyle, I will be mentioning whether a particular recipe is Sattvic or not in each of my recipes. I hope you enjoy cooking Sattvic food.

Serve the Gujarati Khatta Moong along with Phulka's, Aloo Gobi Sabzi for a simple weekday lunch.

Here are more similar recipes to try

Serve the Gujarati Khatta Moong along with Phulka's, Aloo Gobi Sabzi for a simple weekday lunch.

Here are more similar recipes to try

Watch video recipe of Gujarati Khatta Mag - Green Moong in Buttermilk Curry

Ingredients

1/2 Green Moong Dal (Whole), soaked for 4 hours

1/2 Curd (Dahi / Yogurt)

2 Gram flour (besan)

1/4 Turmeric powder (Haldi)

1/4 Asafoetida (hing)

1/2 Mustard seeds (Rai/ Kadugu)

1/2 Cumin seeds (Jeera)

2 Curry leaves

1 Ginger, finely chopped

2 Green Chillies, slit

1 Oil

2 Coriander (Dhania) Leaves, chopped

Salt, to taste

Instructions for Gujarati Khatta Mag - Green Moong in Buttermilk Curry

To begin making the Gujarati Khatta Moong recipe, we will first cook the green moong with 2 cups of water until soft and tender making sure it does not get mushy.

See video recipe of how to cook lentils in a pressure cooker.

Whisk the yogurt, gram flour, turmeric powder, asafoetida, salt and one cup of water until smooth with no lumps.Set aside.

Heat oil in a pan on medium heat; add the mustard seeds, cumin seeds, curry leaves, and allow it to crackle.

Next add the green chillies, ginger, and saute for 30 seconds.

Stir in the yogurt mixture and the cooked green moong into the seasoning.

Allow the mixture to come to a boil. Once the Khatta Moong comes to a boil, turn the heat to low and simmer for 5 minutes.

Turn off the heat, garnish the Khatta Mag with chopped coriander leaves and serve hot.

Serve the Gujarati Khatta Mag along with Phulka's, Aloo Gobi Sabzi for a simple weekday lunch.