Khatta Mag is a green moong bean curry cooked in a spiced yogurt gravy. Prepare this delicious Gujarati dish for a quick mid week meal.
Mag nu shaak or Moong beans curry, is a regular in many Gujarati households on Wednesday. Moong beans curry can be made in a variety of ways and varies between households. The two recipes that I have learnt from my Mum is the most popular mag nu shaak to which she adds garlic and these khatta mag.
Khatta Mug translates to sour moong curry or even moong kadhi. Whole moong beans are cooked in a spicy yogurt gravy, thus giving the dish a tangy "sour" flavour.
Ingredients notes
Moong beans - also known as green gram, you need to use the whole variety and the moong beans need to be cooked prior to using in this recipe.
Ginger garlic and green chilli paste - the garlic is optional but adds deep flavour.
Yogurt - sour yogurt works best for kadhi. You can use low fat yogurt.
Gram flour also known as Besan or Chana No Lot.
Oil such as sunflower oil.
Mustard seeds
Hing known as asafoetida.
Spice powders: red chilli powder, turmeric, coriander and cumin powder, garam masala
Curry leaves and dried red chilli
Green coriander for garnishing
Serving suggestions
Khatta mag is best served as part of a Gujarati thali with rotli and plain basmati rice.
Storage
Store leftover khatta moong in an airtight container and keep in the fridge for up to 5 days. Reheat on the stove with a splash of water as it will have thickened.
You can also freeze this recipe for up to 3 months.
Other Gujarati Shaak Recipes
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Khatta Mag
Equipment
- 1 Pressure cooker or Instant pot
- 1 pan
Ingredients
- 250 gram moong beans
- 250 gram low fat yogurt whisked
- 1 tablespoon chickpea flour besan
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 medium green chillies crushed
- salt
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida hing
- 1 sprig curry leaves
- 2 red chillies dry
- 1 teaspoon turmeric powder
- 1-2 teaspoon red chilli powder
- 2 teaspoonsp cumin and coriander powder dhana jeeru powder
- ¼ teaspoon garam masala
- 2 tablespoon fresh coriander chopped (optional)
Instructions
- Clean, wash and soak moong beans in warm water for a minimum of 1 hour.
- Discard the water.
- Add fresh water and moong beans into the pressure cooker.
- Pressure cook for 3-4 whistles then allow the cooker cool naturally.
- Meanwhile combine the yogurt, besan, chilli powder and turmeric powder.
- Heat oil in a kadai, add mustard seeds when they splutter add hing, dry red chillies and curry leaves.
- Immediately add green chillies and ginger-garlic paste and saute for few seconds.
- Add cumin and coriander powder, garam masala and cooked moong.
- Mix everything well, now add yogurt mixture and little water if moong curry looks too thick.
- Add salt and simmer the moong curry for 8-10 minutes while stirring constantly.
- When it’s done, garnish with the freshly chopped coriander and serve with rice and roti.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2015.
Pratibha says
I will definitely try this...
Shobha says
The moong curry looks divine .. I will surely make it.. 🙂
Congratulations to the winner !
passionated cook says
This recipe looks yummy... Am planning to make it today. Thanks