Gujarati Khatta Mag Recipe – A Tangy Delight for Your Taste Buds
Gujarati cuisine is famous for its balance of flavors, and one dish that perfectly embodies this harmony is the Gujarati Khatta Mag. This tangy, savory dish features green moong dal (mung beans) cooked with curd and a mixture of aromatic spices. It’s a quintessential recipe found in every Gujarati household, especially during the summer months, when the cooling properties of curd provide comfort and relief. The addition of asafoetida and ginger elevates its flavor profile, making it a must-try dish for anyone looking to experience authentic Gujarati flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green moong dal (soaked for 4 hours) | 1/2 cup |
| Curd | 1/2 cup |
| Gram flour | 2 tbsp |
| Turmeric powder | 1/4 tsp |
| Asafoetida | 1/4 tsp |
| Mustard seeds | 1/2 tsp |
| Cumin seeds | 1/2 tsp |
| Curry leaves | 2 sprigs |
| Ginger (finely chopped) | 1 tsp |
| Green chillies (thinly sliced) | 2 green chillies |
| Oil | 1 tsp |
| Fresh coriander leaves (chopped) | 2 tbsp |
| Salt | To taste |
Nutritional Information (Approx.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 6g |
| Carbohydrates | 18g |
| Fiber | 4g |
| Fat | 4g |
| Sodium | 200mg |
Preparation Time
- 20 minutes
Cooking Time
- 45 minutes
Instructions
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Cook the Moong Dal:
- Begin by placing green moong dal in a saucepan with 2 cups of water.
- Cook the dal over medium heat until it becomes soft and tender. This should take about 20-25 minutes. Once the dal is cooked, discard any remaining water and set the moong dal aside.
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-
Prepare the Curd Mixture:
- In a separate bowl, combine curd, gram flour, turmeric powder, asafoetida, and salt.
- Add 1 cup of water and whisk the ingredients well to ensure the mixture is smooth and free of lumps.
-
Tempering the Spices:
- Heat 1 teaspoon of oil in a pan over medium heat.
- Once the oil is hot, add the mustard seeds, cumin seeds, and curry leaves. Let the mustard seeds splutter and the cumin seeds crackle, releasing their aromatic flavors.
- Add the sliced green chillies and finely chopped ginger to the pan. Sauté them for about 30 seconds until the ginger softens and becomes fragrant.
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Combine and Cook:
- Now, add the curd mixture and the cooked moong dal to the pan.
- Stir everything together, ensuring the dal is coated well with the curd mixture.
- Bring the mixture to a gentle boil. Once it starts boiling, reduce the flame to low and allow it to simmer for 5 minutes. This step helps the flavors to meld together.
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Final Touches:
- Turn off the heat and garnish the dish with freshly chopped coriander leaves.
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Serving Suggestions:
- Gujarati Khatta Mag is best enjoyed with Phulka (Indian flatbreads) or alongside a comforting Turia Muthia Na Shaak (a Gujarati vegetable dish with fenugreek and steamed dumplings). This pairing makes for a wholesome, satisfying meal that’s perfect for lunch.
Tips for the Best Gujarati Khatta Mag:
- Make sure the moong dal is cooked until soft, but not mushy. The texture should remain slightly intact for a better mouthfeel.
- For an extra tangy twist, you can adjust the amount of curd based on your preference.
- If you prefer a spicier dish, feel free to increase the number of green chillies or add a pinch of red chilli powder.
This Gujarati Khatta Mag is a simple, yet flavorful dish that’s perfect for hot days or anytime you crave a light, healthy meal. With the right balance of tanginess from the curd and the spices, it’s sure to become a family favorite. Whether you’re making it for a busy weekday lunch or as part of a festive Gujarati spread, this dish is guaranteed to leave everyone asking for more!
