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Khatta mag
ખાટા મગ (khatta mag): Gujarati whole green moong in a sour spiced yoghurt and gram flour gravy
Khatta mag is weekday comfort across Gujarat, from Ahmedabad flats to Saurashtra farmhouses: whole green moong cooked soft and simmered in a tangy, kadhi-like gravy of yoghurt and gram flour with ginger, green chilli and a clove-and-cinnamon tempering. It is ladled over rice or eaten with bajra rotla, and many families cook it on Wednesdays, the day for moong. A little jaggery is optional. The usual mistake is pouring cold yoghurt into the hot pot without whisking it with gram flour first, which makes it split into curds. Slow-cooker: cook the soaked moong with 600 ml water on low for 5 hours, then stir in the yoghurt mix and cook on high for 30 minutes. Chef's tip: slightly sour, day-old yoghurt gives the best khatta flavour.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the moong
- 5 ½ oz whole green moongrinsed, soaked 4 hours
- 3 cups water
- ½ tsp ground turmeric
For the gravy
- 2 tbsp gram flour (besan)
- 1 tbsp ginger-green chilli paste
- 1 tsp jaggery (optional)optional
- 1 ¼ tsp salt
For the tempering
- 1 tbsp ghee
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¾ in cinnamon stick
- 2 cloves
- 1 sprig curry leaves
- 1 pinch asafoetida (gluten-free hing)
- 2 tbsp fresh coriander (optional)chopped
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Method
0/5 doneStep 1: Drain the 5 ½ oz whole green moong and put it in a heavy pot with the 3 cups water and ½ tsp ground turmeric. Bring to a boil, then cover and simmer for 30 minutes until the beans are soft and a few have split. (Pressure cooker: 3 whistles.)
30 minStep 2: Meanwhile whisk 9 oz plain yoghurt, slightly sour, 2 tbsp gram flour (besan), 1 tbsp ginger-green chilli paste and 200 ml water in a bowl until completely smooth with no lumps.
3 minStep 3: Lower the heat and pour the yoghurt mixture into the moong, stirring all the time. Keep stirring until it comes to a boil, so it doesn't split.
4 minStep 5: Push the moong to one side or use a ladle: heat 1 tbsp ghee, add ½ tsp mustard seeds and ½ tsp cumin seeds, and when they pop add ¾ in cinnamon stick, 2 cloves, 1 dried red chilli, 1 sprig curry leaves and 1 pinch asafoetida (gluten-free hing). Stir in, top with 2 tbsp fresh coriander and serve with rice or rotla.
2 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 14 g
- Carbs
- 30 g
- Fat
- 8 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khatta mag take?
- About 55 minutes in total: 10 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of plain yoghurt, slightly sour?
- Greek yoghurt loosened with a little milk.
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