Khatta Mag is an extremely simple yet very hearty and delicious curry that you don’t want to miss. Pair this protein-rich wholesome Whole Mung Dal (or sabut moong dal) recipe with rice or roti for a comforting meal! It is a delicious creamy lentil recipe, that is perfect for Jain tithi days, for paryushan parv, or if you don’t have any vegetables in your fridge. Today is the 3rd day of Payushan (Jain festival). As I have mentioned in my Gatta sabji post, we, Jains do not eat vegetables and some other items during this pajushan. I plan to share some food recipes and ideas that Jain can enjoy during paryushan or any Jain tithis like Aatham and Chaudas. So I am here with one more Paryushan special recipe Khatta Mag. Growing up this Khatta Mag used to be made almost twice a month. We always had Mag along with roti (Indian flatbread) for lunch. This recipe is made with green mung beans, yogurt, gram flour, and some basic spices. This is a staple recipe in every Gujarati household, but everybody’s version of khatta moong is different. Some families add jaggery and some don’t. This is how my family makes it and we enjoy it with roti, Paratha, plain rice, or sometimes with Jeera rice. This whole moong recipe is also known as Mag ni Kadhi. If you are tired of eating regular mag and looking for a different spin on regular mung beans recipe, make this recipe. It is spicy and tangy and gives a different spin to regular Mag.
Is Whole Green Moong Dal healthy?
Green Moong Dal, also called Mung beans, are high in protein and fiber, making it easier to digest and keeping us full for longer. This is why this dal is considered and consumed by Jains a lot. Each cup serving of whole moong dal contains around 15g of fiber and 14g of protein. They are also a good source of vitamins, minerals, potassium, and magnesium. They are also high in antioxidants. Moong beans, Known as Mag in Gujarati, are very versatile and can be eaten as a soup, curry, or salad. So do incorporate them into your diet.
Why you’ll love this recipe
This moong bean recipe is easy on your stomach, tasty, and a delight to your senses.It features ingredients you’ve probably already got on hand.It offers up a good dose of plant-based protein and gut-healthy fiber.This recipe is budget-friendly and a crowd-pleaser recipe.Unlike some other beans, they don’t require soaking, so they’re great for quick and easy meals.All of that is good, but guys, this curry is delicious.
Ingredients required
Moong beans– this protein-packed legume makes this dish hearty and filling.Whole spices – cumin seeds, mustard seeds, Kasuri methi, and red-dried chilies add deep flavor to this recipe.Spices – salt, turmeric, red chili powder, garam masala, coriander, and cumin powderCurd (yogurt) – This gives a nice creamy texture to the gravy. Make sure that yogurt is sour otherwise, it doesn’t taste that better. If your yogurt is not sour then keep yogurt outside on the kitchen counter for 5-6 hours before you start to make khatta mag. Or you can add tamarind juice too.Gram flour (Besan) – Works as a thickening agent.Oil – Use any oil of your choice.
Step-by-step process
Wash Mung beans 2 to 3 times. Drain the water.Now take these washed mung beans in a bowl. Add 2 cups of water. Cover the bowl.Place the bowl in a pressure cooker.Cover the pressure cooker with its lid.Turn the heat on high flame and pressure cook it until you hear 4 to 5 whistles. Let the pressure release naturally.Once the pressure is released naturally, carefully open the pressure cooker. Take out the mung bean pot.The moong beans should be cooked. You should be able to easily press between your fingers.
Making khatta mag
Adjust the consistency as per your desire.Switch off the flame. Khatta Mag is ready to enjoy. Serve it with rice or roti.
If you have buttermilk in your refrigerator, you can use that as well. You just need to be careful while adding water in case you are using buttermilk.Make it Vegan: Replace yogurt with your favorite plant-based yogurt to make this recipe vegan.If you are making this for paryushan, you can make this with any greens like add greens like spinach, collard greens, gongura, etc. This recipe can easily be scaled up.The besan-curd mixture should be lump-free.Add more water if you like your Mug thinner.
More Jain recipes
Methi Papad nu shakGheghoMath nu shakJaiselmeri chane
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