Go Back

Khatta Mug - Moong Beans in Yogurt Curry

Print Recipe Pin Recipe
Cook Time 30 minutes
Servings: 4
Ingredients Method

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

Method
 

  1. Wash and soak the moong beans for 2-3 hours.
  2. Discard the water. Pressure cook the moong in 3 cups water until done. Takes 2-3 whistles.
  3. Remove from pressure cooker after the pressure releases.
  4. Mix the dal well. You want a good mix but don't want to break the moong beans completely.
  5. Add the beaten yogurt to it. Mix well.
  6. 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
  7. Add the coriander and cumin powder, jaggery and salt.
  8. Stir well. Allow it to come to a boil and simmer for 10-12 minutes.
  9. Midway through this time, taste to adjust the flavours.
  10. The simmer helps bring out the sweet and sour flavours.
  11. Turn off the flame.
  12. Garnish with finely chopped coriander if you wish.
  13. Serve hot with flat breads of your choice.
  14. We serve them with Bhakhri or millet rotla.