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.
Ingredients
- 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
FOR TEMPERING/VAGHAR
- 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
Instructions
- 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.
Notes
- 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.