A rather colourful lunch spread that includes Khatta Mug/Moong Beans in yoghurt, Gajar no Sambharo/stir-fried carrots or warm carrot salad and Pilo Bhaat/ Yellow rice or Gujju style turmeric fried rice or up-cycled leftover rice, whatever you may choose to call it. These are the black Moong beans I had featured a few weeks back. They turned creamy like urad and the addition of thick yoghurt did impart that Dal Makhani kind of flavour. Khatta Mug is one of the most favourite ways to eat Moong beans and each family has its take on this recipe, each unique and delicious for sure.
Khatta Mug - Moong Beans in Yogurt Curry
Ingredients
- 1 cup whole moong beans ( I used black moong beans)
- 1 cup yogurt, a little sour
- 1 tablespoon green chili mince
- 1/2 tablespoon ginger mince
- 1 teaspoon lal mirchi/red chilli powder
- 1/2 teaspoon haldi/turmeric powder
- 2 teaspoon dhana-jeeru powder/ coriander and cumin seeds powder
- 1 tablespoon jaggery
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon hing/asafoetida
- 1 tablespoon oil
- salt to taste
Instructions
Wash and soak the moong beans for 2-3 hours.
Discard the water. Pressure cook the moong in 3 cups water until done. Takes 2-3 whistles.
Remove from pressure cooker after the pressure releases.
Mix the dal well. You want a good mix but don't want to break the moong beans completely.
Add the beaten yogurt to it. Mix well.
Take a karahi, add oil. Once the oil heats add mustard and cumin seeds, asafoetida, minced ginger and chilies. Sauté for 30 seconds, add turmeric and red chilli powders in quick succession, stir and add the moong and yogurt mix. Stir well
Add the coriander and cumin powder, jaggery and salt.
Stir well. Allow it to come to a boil and simmer for 10-12 minutes.
Midway through this time, taste to adjust the flavours.
The simmer helps bring out the sweet and sour flavours.
Turn off the flame.
Garnish with finely chopped coriander if you wish.
Serve hot with flat breads of your choice.
We serve them with Bhakhri or millet rotla.
2 Comments
Samayal Diary
April 18, 2020 at 5:36 pmI made this curry with sprouted Green Mong , it was delicious. We loved it. Thanks for sharing !
Sheetal
April 18, 2020 at 6:15 pmHello,
Sprouted Moong made it all the more nutritios. I am glad you loved it. Thank you for trying the recipe and writing in.