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Khatta Mag (Sour Green Moong Curry)Cook
Khatta Mag (Sour Green Moong Curry)
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Khatta Mag (Sour Green Moong Curry)

  • 40 min
  • mild
  • Serves 4

Prep 10 min · Cook 30 min

Start cooking

6 steps, one at a time. Big words for every step, and a timer where a step waits.

Also known as khatta moong, khatta mung, khatta mag ni dal · Veg · Curries & Gravies, Dal

Curries & GraviesDal

Khatta Mag is a Gujarati sour green moong curry in a curd and besan gravy with a ghee tempering. Mild, serves 4, about 40 minutes plus soaking.

Low calorie

You’ll need: Pressure Cooker

Ingredients

17 items

4 people
  • Whole Green Moong, Soaked120 grams
  • Water, For Cooking500 ml
  • Turmeric Powder1 grams
  • Curd, Whisked200 grams
  • Besan Flour16 grams
  • Turmeric Powder½ tsp
  • Asafoetida¼ tsp
  • Salt1 tsp
  • Water, For Mixing250 ml
  • Ghee15 ml
  • Mustard Seeds½ tsp
  • Cumin½ tsp
  • Dry Red Chilli1 grams
  • Curry leaves2 grams
  • Ginger, Finely Chopped5 grams
  • Green Chilli, Slit6 grams
  • Coriander Leaves, Finely Chopped8 grams

Contains: milk, wheat.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

NutrientPer 1 personAll 4 people
Energy193kcal772kcal
Protein10g41g
Carbohydrate25g100g
Fat6.3g25g
Fibre5.7g23g
Sugar5g20g

Method

  1. 1

    Soak the whole moong in water for 4 hours. Drain, and pressure cook with 500 ml water and 1/4 tsp turmeric powder for 3 whistles. Let the pressure drop on its own. The moong should be soft but whole.

    Whole Green MoongWaterTurmeric Powder

  2. 2

    In a bowl, whisk the curd, besan, remaining turmeric powder, asafoetida and salt with 250 ml water until smooth with no lumps.

    CurdBesan FlourTurmeric PowderAsafoetidaSaltWater

  3. 3

    Heat the ghee in a pan. Add mustard seeds. When they splutter, add cumin, dry red chilli and curry leaves. Add the ginger and green chillies and fry for 1 minute.

    GheeMustard SeedsCuminDry Red ChilliCurry leavesGingerGreen Chilli

  4. 4

    Lower the heat and pour in the curd mix. Stir all the time for 4 minutes until it thickens a little.

  5. 5

    Add the cooked moong with its water. Bring to a boil while stirring, then simmer on low heat for 5 minutes.

  6. 6

    Add the coriander leaves. Serve hot with rice or phulka.

    Coriander Leaves

Before you start

How long does Khatta Mag (Sour Green Moong Curry) take?
40 minutes from start to finish. That is 10 minutes of preparation and 30 minutes of cooking.
How many people does Khatta Mag (Sour Green Moong Curry) serve?
4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Khatta Mag (Sour Green Moong Curry) vegetarian?
Yes. No meat, no fish and no egg.
Is Khatta Mag (Sour Green Moong Curry) spicy?
It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Khatta Mag (Sour Green Moong Curry)?
120 grams Whole Green Moong, 2 grams Curry leaves, 6 grams Green Chilli, 1 grams Turmeric Powder, 200 grams Curd, 16 grams Besan Flour, and a few more listed on this page.
Do I need a pressure cooker for Khatta Mag (Sour Green Moong Curry)?
Yes, this one is cooked under pressure.
How many calories are in Khatta Mag (Sour Green Moong Curry)?
About 193 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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