Khatta Mag (Gujarati whole moong recipe)

Khatta Mag (Gujarati whole moong recipe)

In under 35 minutes, whip up a delectable dinner or side dish with this swift and simple Gujarati Khatta Mag (Moong Bean in yogurt-based gravy) recipe.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 3
Calories 284 kcal

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

Instructions
 

  • 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.

Making khatta mag

  • Take curd in a pot and heat it for about 1 minute or until warm.
  • 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

Calories: 284kcalCarbohydrates: 33gProtein: 14gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 13mgSodium: 851mgPotassium: 767mgFiber: 7gSugar: 9gVitamin A: 735IUVitamin C: 46mgCalcium: 188mgIron: 4mg
Keyword Khatta Mag (Gujarati whole moong recipe)
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Article Categories:
Gujarati Food Recipes

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