• 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.