This quick and easy Gujarati Khatta Mag (Moong Bean in yogurt-based gravy) recipe makes a delicious dinner or side dish in less than 35 minutes.
Khatta Mag is an extremely simple yet very hearty and delicious curry that you don’t want to miss. Pair this protein-rich wholesome Whole Mung Dal (or sabut moong dal) recipe with rice or roti for a comforting meal!
It is a delicious creamy lentil recipe, that is perfect for Jain tithi days, for paryushan parv, or if you don't have any vegetables in your fridge.
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Today is the 3rd day of Payushan (Jain festival).
As I have mentioned in my Gatta sabji post, we, Jains do not eat vegetables and some other items during this pajushan.
I plan to share some food recipes and ideas that Jain can enjoy during paryushan or any Jain tithis like Aatham and Chaudas.
So I am here with one more Paryushan special recipe Khatta Mag.
Growing up this Khatta Mag used to be made almost twice a month. We always had Mag along with roti (Indian flatbread) for lunch.
This recipe is made with green mung beans, yogurt, gram flour, and some basic spices.
This is a staple recipe in every Gujarati household, but everybody's version of khatta moong is different. Some families add jaggery and some don’t.
This is how my family makes it and we enjoy it with roti, Paratha, plain rice, or sometimes with Jeera rice.
This whole moong recipe is also known as Mag ni Kadhi.
If you are tired of eating regular mag and looking for a different spin on regular mung beans recipe, make this recipe. It is spicy and tangy and gives a different spin to regular Mag.
Is Whole Green Moong Dal healthy?
Green Moong Dal, also called Mung beans, are high in protein and fiber, making it easier to digest and keeping us full for longer.
This is why this dal is considered and consumed by Jains a lot. Each cup serving of whole moong dal contains around 15g of fiber and 14g of protein.
They are also a good source of vitamins, minerals, potassium, and magnesium. They are also high in antioxidants.
Moong beans, Known as Mag in Gujarati, are very versatile and can be eaten as a soup, curry, or salad. So do incorporate them into your diet.
Why you'll love this recipe
- This moong bean recipe is easy on your stomach, tasty, and a delight to your senses.
- It features ingredients you’ve probably already got on hand.
- It offers up a good dose of plant-based protein and gut-healthy fiber.
- This recipe is budget-friendly and a crowd-pleaser recipe.
- Unlike some other beans, they don’t require soaking, so they’re great for quick and easy meals.
- All of that is good, but guys, this curry is delicious.
Ingredients required
- Moong beans- this protein-packed legume makes this dish hearty and filling.
- Whole spices - cumin seeds, mustard seeds, Kasuri methi, and red-dried chilies add deep flavor to this recipe.
- Spices - salt, turmeric, red chili powder, garam masala, coriander, and cumin powder
- Curd (yogurt) - This gives a nice creamy texture to the gravy. Make sure that yogurt is sour otherwise, it doesn't taste that better. If your yogurt is not sour then keep yogurt outside on the kitchen counter for 5-6 hours before you start to make khatta mag. Or you can add tamarind juice too.
- Gram flour (Besan) - Works as a thickening agent.
- Oil - Use any oil of your choice.
Step-by-step process
- Wash Mung beans 2 to 3 times. Drain the water.
- Now take these washed mung beans in a bowl. Add 2 cups of water. Cover the bowl.
- Place the bowl in a pressure cooker.
- Cover the pressure cooker with its lid.
- Turn the heat on high flame and pressure cook it until you hear 4 to 5 whistles. Let the pressure release naturally.
- Once the pressure is released naturally, carefully open the pressure cooker. Take out the mung bean pot.
- The moong beans should be cooked. You should be able to easily press between your fingers.
Making khatta mag
- Take curd in a pot and heat it for about 1 minute or until warm.
- Note - We are not boiling or cooking the curd here, just heat it until warm. We are doing this step to avoid Dwidal. (Read the below quick FAQ to understand what is Dwidal).
- Switch off the flame.
- Now add besan (gram flour) into the warm curd, whisk and make a lump-free mixture. Set it aside.
- Heat oil in a pan. Add hing, cumin seeds, mustard seeds, and red-dried chilies. Let the cumin seeds and mustard seeds splutter.
- Now add besan-curd mixture along with 2 cups of water. Mix everything very well.
- Then add chili powder, cumin-coriander powder, garam masala, and turmeric powder. Mix and let everything cook for 5 minutes, stirring frequently on medium lame.
- Now add cooked moong beans, mix very well and cook for another 3 to 4 minutes or until it thickens a bit.
- Add Kasuri methi and stir.
- Adjust the consistency as per your desire.
- Switch off the flame. Khatta Mag is ready to enjoy. Serve it with rice or roti.
Notes, Pro-tips, and quick FAQs
- If you have buttermilk in your refrigerator, you can use that as well. You just need to be careful while adding water in case you are using buttermilk.
- Make it Vegan: Replace yogurt with your favorite plant-based yogurt to make this recipe vegan.
- If you are making this for paryushan, you can make this with any greens like add greens like spinach, collard greens, gongura, etc. This recipe can easily be scaled up.
- The besan-curd mixture should be lump-free.
- Add more water if you like your Mug thinner.
We should not eat raw pulses like green gram, black gram, Bengal gram, beans, etc., mixing them with curd, buttermilk, or raw milk. The Jain dharma has prohibited the consumption of such food under the name, Dwidal Tyag(The renunciation of pulses).
Because they are generative of life and so eating them is not allowed.
This is also proven by science. According to science physiology, by mixing Bengal gram or any gram with curd or raw milk, certain substances that can cause chemical reactions, are produced.
They convert into toxins and they may harm your body. The blood may become polluted and causes skin diseases. So that's why we heat curd first and then mix it with besan.
I haven’t tested this personally, but I do believe it would work. However, using moong dal would result in a considerably different texture to the final product.
Some of my favorite things to eat with moong dal curry are roti, Jeera rice, or Basmati rice.
They both come from the legume mung bean. But there is some difference between them. One noticeable difference is Mung beans are typically referred to as the whole mung bean. On the other hand, mung dal refers to the split mung bean.
It is not required to soak the dal.
Leftover cooked dal can be stored in the refrigerator for 2-3 days in an airtight container. I won't recommend freezing this recipe.
For re-heating, take it out from the fridge add a couple of tablespoons of water, stir and reheat on the stovetop or in the microwave for a few minutes.
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Khatta Mag (Gujarati whole moong recipe)
Ingredients
- ½ cup Whole moong beans
- 1 ¼ cup curd (plain yogurt) Make sure to use sour curd
- 1 teaspoon salt or to taste
- 1 ½ teaspoon red chili powder use according to your spice level
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ⅛ teaspoon hing
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi optional
- 2 tablespoon gram flour besan
- ½ teaspoon cumin seeds
- ¼ teaspoon Mustard seeds
- 2 red dried chilies
- 1 ½ tablespoon oil
Method
- Wash Mung beans under running water.
- Now take these washed mung beans in a bowl. Add 2 cups of water. Cover the bowl.
- Place the bowl in a pressure cooker.
- Cover the pressure cooker with its lid.
- Turn the heat on high flame and pressure cook it until you hear 4 to 5 whistles. Let the pressure release naturally.
- Once the pressure is released naturally, carefully open the pressure cooker. Take out the mung bean pot.
- The moong beans should be cooked. You should be able to easily press between your fingers.
- Take curd in a pot and heat it for about 1 minute or until warm.Note - We are not boiling or cooking the curd here, just heat it until warm. We are doing this step to avoid Dwidal. (Read the above quick FAQ to understand what is Dwidal).
- Switch off the flame.
- Now add besan (gram flour) into the warm curd, whisk and make a lump-free mixture. Set it aside.
- Heat oil in a pan. Add hing, cumin seeds, mustard seeds, and red-dried chilies. Let the cumin seeds and mustard seeds splutter.
- Now add besan-curd mixture along with 2 cups of water. Mix everything very well.
- Then add chili powder, cumin-coriander powder, garam masala, and turmeric powder. Mix and let everything cook for 5 minutes, stirring frequently on medium lame.
- Now add cooked moong beans, mix very well and cook for another 3 to 4 minutes or until it thickens a bit.
- Add Kasuri methi and stir.
- Adjust the consistency as per your desire.
- Switch off the flame. Khatta Mag is ready to enjoy. Serve it with rice or roti.
Nutrition
Notes
- If you have buttermilk in your refrigerator, you can use that as well. You just need to be careful while adding water in case you are using buttermilk.
- Make it Vegan: Replace yogurt with your favorite plant-based yogurt to make this recipe vegan.
- If you are making this for paryushan, you can make this with any greens like add greens like spinach, collard greens, gongura, etc. This recipe can easily be scaled up.
- The besan-curd mixture should be lump-free.
- Add more water if you like your Mug thinner.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
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