Gujarati Khatta Mag - Green Moong in Buttermilk Curry
Gujarati Khatta Mag/Moong Recipe is a delicious recipe of protein packed green moong beans in a khatta buttermilk curry as the name suggests. A classic in Gujarati households, it goes best with some steamed rice. the addition of fresh coriander leaves instantly lifts up the dish.
In association with SS Pandian (SSP Asafoetida)
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.
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4-5 Servings
Ingredients
- 1/2 cup Green Moong Dal (Whole) , soaked for 4 hours
- 1/2 cup Curd (Dahi / Yogurt)
- 2 tablespoons Gram flour (besan)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 sprig Curry leaves
- 1 teaspoon Ginger , finely chopped
- 2 Green Chillies , slit
- 1 teaspoon Sunflower Oil
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- Salt , to taste
How to make 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.
