Making Moong Dal? Try Khatta Mag, A Staple Recipe Of Gujarat

Khatta Mag or Moong is a classic Gujarati delicacy that features split green gram (moong dal) simmered in a zesty and aromatic yogurt-infused gravy. This dish hails from the state of Gujarat and is renowned for its exceptional blend of tangy and fiery flavours. Typically served as a side dish with roti or rice, the tangy notes are masterfully crafted by incorporating ingredients such as yoghurt, tamarind, and a blend of spices including mustard seeds, cumin seeds, and turmeric powder. This delectable dish is adorned with fragrant coriander leaves and served piping hot, delivering an explosion of flavours to the discerning palate. This dish is a delectable and wholesome choice, as moong dal boasts a high protein content and a variety of vital nutrients. Khatta Moong from the Gujarati cuisine is an excellent option for those who wish to delve into the rich and diverse flavours of this region. 

Also read:  Moong Bhel To Sattu Laddoos, 10 Wholesome Indian Snacks To Enjoy

Here’s a simple recipe to make khatta moong recipe 

Ingredients:  

½ cup Green Moong Dal (Whole) soaked 

½ cup Curd (Dahi / Yogurt) 

2 tbsp Gram flour (besan) 

¼ tsp Turmeric powder (Haldi) 

¼ tsp Asafoetida (hing) 

½ tsp Mustard seeds (Rai) 

½ tsp Cumin seeds (Jeera) 

 2 Dry red chillies 

 2-3 Cloves/laung 

Curry leaves 

1 tsp Ginger , finely chopped 

2 Green Chillies chopped 

1 tsp Oil 

Coriander (Dhania) Leaves , chopped 

Salt, to taste 

Method: Clean Mung beans by rinsing them in running water. Put these cleaned mung beans in a basin. Put in 2 glasses of water. Keep the lid on the bowl. Put the bowl inside of a pressure cooker. Lock the pressure cooker's lid in place. Put it in a pressure cooker and cook it at high heat until you hear 4 or 5 whistles. Allow the pressure to drop on its own. After the cooking time is over and the pressure has naturally dropped, cautiously open the pressure cooker. Remove the mung bean cooker. It's time to get the moong beans on the stove. You ought to be able to press with relative ease using just your fingertips. Put curd in a saucepan and heat it over low heat for a minute, or until it's lukewarm. Please keep in mind that we are only warming the curd, not cooking it. Turn off the stove. Now whisk in the besan (gram flour) until the curd is smooth and there are no clumps. Put it to one side for a moment. 

Put some oil on to heat up in a skillet. Add some hing, cumin seeds, mustard seeds, and dried red peppers. Let some mustard and cumin seeds pop. Next, combine 2 cups of water with the besan-curd combination. Toss all of the ingredients together thoroughly. Then spice it up with some chilli powder, cumin-coriander, garam masala, and turmeric. Put everything in a single pot and stir continuously over medium heat for 5 minutes. Mix in the cooked moong beans and continue cooking for another 3–4 minutes, or until the sauce thickens slightly. Then, mix in the Kasuri methi. Thicken or thin it down to your preferred consistency. Turn off the stove. Khatta Mag is ready to be served. Serve it with rice or roti.