Khatta Mag (Yogurt & Mung Beans curry)



  • 1 cup moong (whole green gram)
  • 1 cup sour yoghurt , whisked
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp besan (gram flour)
  • 2 tbsp oil
  • water
  • 1 tsp mustard seeds
  • 5 to 6 curry leaves
  • 1/4 tsp asafoetida (hing)
  • 1/2 tsp ginger-green chilli- garlic paste
  • salt to taste



Wash and soak the whole moong in water for 3-4 hours. Drain. Add water and pressure cook for 2 whistles. Combine the sour curds, chilli powder, turmeric powder and besan in a bowl. Heat the oil in a pan and add the mustard seeds, curry leaves, asafoetida and ginger-green chilli- garlic paste and sauté on a medium flame for a few seconds. Add the curds-besan mixture, salt and 1 cup of water and cook for 5 minutes. Add the cooked moong, mix well and cook on a medium flame for 2-3 minutes.

Ready to serve Khatta Mag. Enjoy it with roti or rice.


To view more recipes please visit Messy Cooking NZ



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