Khatta Mung or Mug - Green Moong Beans in Yogurt Gravy

Mug or Moong beans curry, is a regular in almost every Gujarati households on Wednesday, in my house also. Mainly we Gujaratis are predominantly vegetarian, thus we always look out for healthy vegetarian proteins and Moong is one of them. I cook a different variety of Mug curry. Most of the time gravy based but sometimes I make dry moong beans too with Gujarati Kadhi, and Lasanwala Mug- Moong beans curry with garlic when I am in hurry. Moong beans curry, in our house always considered as an absolutely comforting food!

Khatta Mug translates Sour Moong Curry, is a traditional Gujarati dish. Whole moong beans cooked in a spicy yogurt gravy, thus it becomes sour. As a child, I used to love extremely sour stuff, but as I got older I prefer to eat less sour food, age has it effects you see :)  but Gujarati Khatta Mug are an exception!

My mum used to prepare Khatta Mug quite often, but her recipe was different than how I make khatta Mug. You know with such recipe, no two people will have the same way of making them. This is how I make my version with basic ingredients including garlic, yogurt and besan ( chickpea flour ). With besan, curry becomes little creamy and doesn't hit the throat. It pairs well with steamed rice or Jeera and peas rice or round and soft gujarati rotlis and paratha makes a great combo too.

It's a finger-licking good protein-packed bowl, too good to miss!

Khatta Mung, Gujarati Khatta Mug
Gujarati Indian
Yield: 4-6 servings



Khatta Mug is a classic dish of Gujarati cuisine. So simple and easy yet tasty and nutritious. In this recipe, whole moong beans are cooked with spicy yogurt gravy.
prep time: 2 hourcook time: 45 Mtotal time: 2 H & 45 M


  • 250 g moong beans
  • 250 g sour low fat yogurt whisked
  • 1 tbsp. chickpea flour - besan
  • 1 tsp. ginger-garlic paste
  • 2 medium green chillies crushed
  • to taste Salt
  • 2-3 tbsp. oil
  • 1/2 tsp. mustard seeds
  • Pinch hing
  • 1-2 sprigs curry leaves
  • 2-3 Red chillies dry
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chilli powder
  • 2 tsp. cumin and coriander powder
  • Pinch garam masala
  • handful Freshly chopped coriander



  1. Clean, wash and soak moong beans in warm water for a minimum 2 hours.
  2. Discard the water. 
  3. Add new water and moong beans into the pressure cooker.
  4. Pressure cook for 3-4 whistle, allow the cooker cool naturally.
  5. Meanwhile combine the yogurt , besan, chilli powder and turmeric powder.
  6. Heat oil in a kadai, add mustard seeds when they splutter add hing, dry red chillies and curry leaves. 
  7. Immediately add green chillies and ginger-garlic paste and saute for few seconds.
  8. Add cumin and coriander powder, garam masala and cooked moong.
  9. Mix everything well, now add yogurt mixture and little water if moong curry looks too thick.
  10. Add salt and simmer the moong curry for 8-10 minutes while stirring constantly.
  11. When it's done, garnish with the freshly chopped coriander and serve with rice and roti.
  12. Enjoy!


Adjust spiciness according to your taste.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Now it is time to announce the winner of the Beets Blu HRM . Thank you very much, everyone, for entering in the giveaway competition.  I am delighted to announce the winner, to choose a winner I have used 

Congratulations Jake Rickwood #10 you are the winner of the Beets Blu HRM. Please send me your email ID on [email protected]
Thank you Beets Blu for your kind gestures.


  1. This recipe looks yummy... Am planning to make it today. Thanks

  2. The moong curry looks divine .. I will surely make it.. :)
    Congratulations to the winner !

  3. I will definitely try this...


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