Gujarati Khatta Mag Recipe – Green Moong in Buttermilk Curry by Archana’s Kitchen

  • To begin making the Gujarati Khatta Moong recipe, we will first cook the green moong with 2 cups of water until soft and tender making sure it does not get mushy. 

  • See video recipe of how to cook lentils in a pressure cooker.

  • Whisk the yogurt, gram flour, turmeric powder, asafoetida, salt and one cup of water until smooth with no lumps.Set aside. 

  • Heat oil in a pan on medium heat; add the mustard seeds, cumin seeds, curry leaves, and allow it to crackle.

  • Next add the green chillies, ginger, and saute for 30 seconds. 

  • Stir in the yogurt mixture and the cooked green moong into the seasoning.

  • Allow the mixture to come to a boil. Once the Khatta Moong comes to a boil, turn the heat to low and simmer for 5 minutes.

  • Turn off the heat, garnish the Khatta Mag with chopped coriander leaves and serve hot.

  • Serve the Gujarati Khatta Mag along with Phulka’sAloo Gobi Sabzi for a simple weekday lunch. 

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