Gujarati Style Khatta Mag

January 30, 2012mayurisjikoni
Blog post

Recipe: Gujarati Style Khatta Mag

Gujarati Style Khatta Mag are moong or green grams cooked in sour yogurt. Khatta means sour in Gujarati and mag is moong. Fresh spices like curry leaves, garlic, ginger and green chillis add the main flavour to this simple but very nutritious dish. Enjoy khatta mag with rice, parathas or phulkas.

What Are Green Grams | Moong | Mag?

Like other legumes, green lentils, green grams or moong are low in fat and high in protein and fiber. The advantage with Moong is that it cooks fast. Moong have a mild, often earthy flavor, and they’re best if cooked with assertive flavorings. Lentils cook more slowly if they’re combined with salt or acidic ingredients, so add these last.

How To Use Green Grams | Moong?

  • make curry with them. There are so many different varieties on can make. Use tomato gravy, make them dry, cook them in yogurt or coconut milk, etc.
  • Sprout the green grams and add them to salads. Lightly steam the sprouted moong or enjoy them raw.
  • Sprouted moong taste so good in Chinese dishes and soups.
  • Use them to make healthy and filling flatbreads/pancakes.

Check Out How I Use Green Grams In My Kitchen

Moong & Zucchini Pancakes are gluten free, nutritious and tasty. Made from whole green moong beans and zucchini, they are a healthy and filling breakfast option.
Check out this recipe
Sabut Moong Dal is a nutritious, healthy, creamy and delicious that is usually enjoyed with some plain rice, roti or paratha. Easy to prepare, its the best way to include this new superfood in yoru daily diet.
Check out this recipe
Enjoy soft, melt in the mouth, gluten free, vegan, healthy and protein rich Moong Idlis as breakfast or as a light meal.
Check out this recipe
Dhokla is a very famous Gujarati snack whereby a batter of rice and lentils is allowed to ferment before it is steamed. Its served as a snack on its own with chutneys or as a part of a full or thali meal. I've replaced the chana dal with moong dal.
Check out this recipe
Savaa Ni Bhaji/ Dill and Moong Dal Curry is an aromatic, flavourful curry or side dish that is usually served with hot roti, phulka, paratha or even rice. Usually prepared when dill or savaa is available in abundance. One can also prepare this healthy side dish with some potatoes or brinjals too. 
Check out this recipe
Moong Dal Khichdi is a wholesome, comforting and nutritious meal. Enjoy it with some vegetables, kadhi, papad and sliced onion.
Check out this recipe
Moong paniyaram is a version of the classical paniyaram. It makes a healthy, vegan breakfast or snack option. Enjoy them with some homemade ridge gourd chutney.
Check out this recipe
Sprouted Moong Salad – healthy and filling.

Ingredients Required For Gujarati Style Khatta Mag

  • Green Moong – Green Grams, Moong Beans, Mag, Sabut Moong. Best to soak them in warm water for at least 4 hours so that they get cooked faster. Use a pressure cooker or instant pot to cook them. Cooking them in a saucepan or pot will take longer and may require more water.
  • Water – need some for soaking and washing the moong. Also need some for cooking them.
  • Cumin Seeds – jeera, jiru. Need some to add to the moong when boiling them and for the tempering too.
  • Turmeric Powder – haldi, hardar. Need some to add to the boiling moong and also to the yogurt water mixture.
  • Sour Yogurt – try and use sour yogurt, dahi or curds. Sometimes to make the yogurt more sour I leave it at room temperature overnight. If the yogurt is not sour enough then add some lemon juice. Also make sure the yogurt is thick and not watery. It makes the curry more creamier.
  • Chickpea Flour – besan, chane ka atta, chana no lot. This will help to thicken the dal or curry.
  • Ghee – clarified butter and moong together taste so good. You can use oil instead.
  • Mustard Seeds – rai, sarson dana. Need some for tempering or vaghar.
  • Cloves – whole cloves or laving for tempering. Adds flavour to the curry.
  • Cinnamon – cinnamon or taj stick for tempering.
  • Peppercorns – for tempering.
  • Dry Red Chilli – need 1-2 for tempering.
  • Garlic – Moong and garlic taste really good. I like to use an extra amount of garlic for this recipe. Adjust the amount according to your aste.
  • Green Chilli – minced or paste. Adjust the amount according to your taste.
  • Ginger – peeled and minced.
  • Salt – adjust according to your taste.
  • Curry Leaves – kari patta, limbdi. Use fresh, frozen or dried.
    Fresh Coriander – chopped.
  • Asafoetida – hing. Optional. Omit using it if you need a gluten free curry. Asafoetida has some traces of wheat flour, unless you get the pure form.





Watch How To Make Gujarati Style Khatta Mag | Khatta Moong


Gujarati Style Khatta Mag are moong or green grams cooked in sour yogurt. Khatta means sour in Gujarati and mag is moong. Fresh spices like curry leaves, garlic, ginger and green chillis add the main flavour to this simple but very nutritious dish. Enjoy khatta mag with rice, parathas or phulkas.
5 from 5 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 4 hours 30 minutes
Course curry, dinner, Lunch
Cuisine Gujarati
Servings 6


  • 1 cup whole moong
  • 4 -5 cups water plus some more for soaking
  • 1 cup sour yogurt
  • 2 tbsp chickpea flour
  • ¼ cup garlic sliced
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • ½ tsp turmeric powder divided
  • ½ tsp cumin seeds
  • 1 -1¼ tsp salt
  • 2 tbsp fresh coriander chopped


  • 6 -8 peppercorn
  • 4 -6 cloves
  • 1 inch cinnamon stick
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • ¼ tsp asafoetida
  • 1 sprig curry leaves
  • 1-2 dry red chillis
  • 1 tbsp ghee or oil


  • Soak the green lentils in warm water for about 2-4 hours. Discard the soaking water and rinse the lentils under running water. This removes the phytic acid.
  • Boil the moong in 2 cups of water over medium heat till done. Also add ½ tsp cumin seeds and ¼ tsp turmeric powder. I prefer to use the pressure cooker. I put the moong in the cooker, cover it with just enough water and cook it for 3 whistles.
  • Whisk chickpea flour, 1 cup water and yogurt together. Add remaining turmeric powder and the salt. Add ginger and green chilli pastes.
  • Heat the ghee or oil in a saucepan over medium heat.
  • Add cinnamon, peppercorns, red chillis and cloves. Add mustard and cumin seeds. Add the curry leaves and asafoetida.
  • Add the sliced garlic. Saute for a minute or so or till the garlic turns light pink in colour.
  • Add the yogurt chickpea flour mixture.
  • Stir till the mixture becomes thick. Stir constantly so that the yogurt does not curdle.
  • Add the cooked moong and remaining water.
  • Let the moong simmer over medium heat for a further 5 -10 minutes.
  • Garnish with coriander and serve hot with some plain rice, paratha or phulka.


  • Soaked beans cook faster.
  • Adding soda bicarbonate while cooking the beans destroys the nutrients. So best to allow them to soak well. I prefer soaking them overnight as it reduces cooking time.
  • If the beans do not cook in the required time, it means they are old.
  • I generally do not use too much of chilli as it tends to mask the flavours of the other ingredients. But you can add more if you like.
  • Thickness of the curry can be adjusted to your liking. I prefer thick, wholesome curries as opposed to the watery variety.
  • Phytic acid is said to cause flatulence. Soaking the beans in water for a while removes it.
  • Add some more ghee on top for added flavour. It tastes really good.
  • Make sure you use thick sour yogurt or curds. If the moong dal is not sour enough then add some lemon juice.
Keyword khatta moong, moong curry with yogurt, moong dal

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  • Fa's Kitchen

    October 24, 2015 at 7:06 am

    Simply amazing. Loving the dal

  • Shobha

    October 24, 2015 at 8:01 am

    We make this curry too but without besan… looks yummy.

  • Jessica Knott

    October 24, 2015 at 3:11 pm

    Sounds delish! I love curry and I'm sure this sour curry would be perfect for dinner!

  • Linsy Patel

    October 24, 2015 at 4:00 pm

    i make it without besan too, never like in mag or chana with besan, but def will try

  • Mayuri Patel

    October 25, 2015 at 7:13 pm

    Thank you Fareeha.

  • Mayuri Patel

    October 25, 2015 at 7:14 pm

    Shobha I use to make it without the besan too but found that it was becoming to watery. The chickpea flour helps to thicken the curry and the yogurt doesn't curdle up.

  • Mayuri Patel

    October 25, 2015 at 7:15 pm

    Thanks Jessica, it is a healthy curry, perfect with rice or naan or rotis.

    1. Seema Sriram

      May 5, 2023 at 5:39 am

      5 stars
      The unique name prompted me to read your post. Following this, I am so amazed at how I never tried this very easy recipe. With the winter approaching this will be on the comfort list.

      1. mayurisjikoni

        May 5, 2023 at 4:17 pm

        Thanks Seema it definitely is comfort food during the cold season, give it a try. Add extra ghee on top for that added flavour.

  • Mayuri Patel

    October 25, 2015 at 7:16 pm

    As I mentioned before, Linsy, chickpea flour just helps to thicken the curry.

  • Neha

    May 1, 2023 at 9:06 pm

    5 stars
    Gujarati style Khatta Mag bears close resemblance to Dahi ki Kadhi sans the moong, right? Wow, this must be so creamy. The sourness of curd must be complementing the moong. An awesome combination with rice. My favorite combo! Looking forward to trying this.

    1. mayurisjikoni

      May 1, 2023 at 9:48 pm

      Thanks Neha and you’re right it is almost like the dahi kadhi.Am sure you will enjoy it.

  • Kalyani

    May 2, 2023 at 12:41 am

    5 stars
    a very unique dal with mag , chick pea flour and yogurt. must try for the summers here !

    1. mayurisjikoni

      May 2, 2023 at 6:19 pm

      Thanks Kalyani, give it a try. Just simple daily spices, tanginess from the yogurt and the earthy flavour of moong.It is comfort food.

  • Chef Mireille

    May 3, 2023 at 12:35 am

    5 stars
    I love the look of this creamy. It looks so thick and creamy and comforting. Perfect to enjoy on rainy days – which we have been having a LOT of this week. I definitely want to try this one soon!

    1. mayurisjikoni

      May 3, 2023 at 2:14 pm

      Thanks Mireille, it is comfort food. Am sure you’ll enjoy it with some plain rice and it will warm you up. We too have been having a lot of rain.

  • Priya Vj

    May 5, 2023 at 9:17 am

    5 stars
    Khatta mag is one delicious curry to enjoy with hot phulkas . I have soaked some moong for pesarettu but now will make this yumm curry tomorrow.

    1. mayurisjikoni

      May 5, 2023 at 4:16 pm

      Thank you so much Priya, enjoy khatta mag.

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