Gujarati Khatta Mag (Green Moong in Buttermilk Curry)
Description:
Gujarati Khatta Mag, also known as Green Moong in Buttermilk Curry, is a wholesome and flavorful dish that combines the goodness of green moong dal (whole mung beans) with the richness of yogurt, creating a savory curry with a delightful tang. This dish is a cherished recipe passed down through generations in many Gujarati households and holds a special place in my heart. It’s made with simple, yet aromatic ingredients such as asafoetida, ginger, and curry leaves, bringing out the true essence of Gujarati comfort food. The preparation method is uncomplicated, allowing the natural flavors to shine, making it perfect for anyone seeking an easy-to-make, yet flavorful vegetarian dish.
Cuisine: Gujarati
Course: Side Dish
Diet: No Onion No Garlic (Sattvic)
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1/2 cup (soaked for 4 hours) |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Gram Flour (Besan) | 2 tablespoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Mustard Seeds (Rai / Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Ginger | 1 teaspoon (finely chopped) |
| Green Chilies | 2 (slit) |
| Oil | 1 teaspoon |
| Coriander (Dhania) Leaves | 2 tablespoons (chopped) |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Serving Size: 4 servings
Instructions
-
Cook the Green Moong:
Begin by cooking the soaked green moong dal. Add 2 cups of water to the moong and cook it until it becomes soft and tender, but make sure it doesn’t turn mushy. This process takes approximately 25 minutes if using a stovetop or 4–5 whistles in a pressure cooker. The key is to cook it until just tender while maintaining its shape. -
Prepare the Yogurt Mixture:
In a separate bowl, whisk the yogurt (curd), gram flour (besan), turmeric powder, asafoetida (hing), and salt. Add one cup of water to this mixture and whisk until smooth, ensuring there are no lumps. Set this mixture aside for later use. -
Tempering (Tadka):
Heat 1 teaspoon of oil in a pan over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to crackle and release their aromatic flavors into the oil. Next, add the curry leaves and sauté briefly for 30 seconds. -
Add the Aromatics:
To the tempering, add the slit green chilies and finely chopped ginger. Sauté the mixture for another 30 seconds, allowing the ginger to release its fragrance and the chilies to infuse the oil with a mild heat. -
Combine with Yogurt Mixture and Moong:
Now, stir in the yogurt mixture that was prepared earlier, followed by the cooked green moong dal. Mix everything thoroughly and bring the curry to a boil over medium heat. Once it begins to boil, reduce the heat to low and let it simmer for 5 minutes. This will allow the flavors to meld together and the yogurt to thicken slightly, creating a creamy, tangy curry. -
Final Touches:
Turn off the heat and garnish the Khatta Moong with freshly chopped coriander leaves. This adds a burst of freshness and color to the dish, balancing the rich, tangy flavors of the curry. -
Serving Suggestions:
Serve the Gujarati Khatta Mag hot with phulkas (Indian flatbreads) or alongside a simple vegetable sabzi like Aloo Gobi (Potato and Cauliflower Curry) for a wholesome and satisfying meal. This dish is perfect for a weekday lunch and makes for a great comfort food that is both nourishing and delicious.
Tips:
- Soaking the Green Moong: For best results, soak the green moong dal for at least 4 hours before cooking. This helps in faster cooking and better texture.
- Adjusting the Tanginess: You can adjust the amount of yogurt to suit your taste. If you prefer a more tangy flavor, increase the yogurt quantity slightly.
- Spice Level: The green chilies in this recipe add a mild spice. If you prefer a spicier curry, feel free to add more green chilies or a pinch of red chili powder.
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 160 kcal |
| Protein | 8g |
| Carbohydrates | 26g |
| Dietary Fiber | 8g |
| Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 200mg |
| Potassium | 350mg |
| Vitamin A | 8% DV |
| Vitamin C | 10% DV |
| Calcium | 6% DV |
| Iron | 12% DV |
Why You’ll Love This Recipe:
Gujarati Khatta Mag is a great example of how traditional dishes can be both simple and deeply satisfying. With a minimal number of ingredients and a straightforward cooking method, this recipe highlights the aromatic flavors of asafoetida, ginger, and curry leaves, all while bringing out the natural earthiness of the green moong beans. This dish is perfect for those who are looking for a light, comforting meal without the use of onions or garlic, staying true to sattvic cooking principles.
Its tangy and spicy notes make it an excellent side dish to pair with flatbreads or rice. Whether you’re seeking a comforting vegetarian meal or a nutritious dish that’s easy to prepare, Gujarati Khatta Mag delivers on all fronts—flavor, simplicity, and authenticity. Enjoy this meal with your loved ones, and savor the love that goes into every bite!
