Skip to main content

Khattu Mag (Moong bean cooked in spicy sour yoghurt)

Now before introducing this dish to all of you, I must admit, I had no idea that such a dish exists. Until I tried "Khattu Mag" in two of my Gujrati Thali sessions. For those of you who are not familiar of what a THALI is, it is a selection of various dishes (number goes from 4- 12) of a particular region served in small steel bowls on a big round steel plate. So if you are visiting India for the first time, I suggest you to try out Thalis of different regions in order to get familiarized with the native delicacies. :)





So "Khattu Mag" was one of the veggie dishes which I very much relished in my Gujrathi Thali. It was a combination of a dal & kadhi gravy. I usually had them both as two different dishes. Ths was two in one. I immediately thought of making this at home and post it in my blog for my vegetarian friends. "Khattu" means Sour & "Mag" means Moong beans. So as the name suggests, it is a simple gravy but a lot of flavours will play in your palate. Absolutely easy to make with no extra effort and yeah very very healthy too!! :) 


Ingredients:

  • 1/2 cup sabut moong (whole mung bean/green gram)
  • 1 & 1/2 cup sour yoghurt 
  • 2 tbsp besan (chickpea/gorgonzola/gram flour)
  • 1/4 tsp turmeric powder
  • 1 tsp ginger paste
  • 1 tsp green chilli paste (grind 2-3 chillies)
  • 1 tsp sugar or jaggery
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 2-3 cloves
  • 1 inch cinnamon stick
  • 8-10 curry leaves
  • 1 tbsp cooking oil
  • pinch of heeng (asafoetida)
  • salt to taste
Method:

  1. Wash the sabut moong an soak it for a minimum of 2 hours. Drain it & boil them in a pressure cooker for 2-3 whistles or a maximum of 15 minutes, whichever is the longest. Switch off the heat. 
  2. Meanwhile, take a large bowl & mix the yoghurt, besan, turmeric powder, ginger paste, chilli paste, pinch of salt & whisk them to a smooth mixture. No lumps should be seen. 
  3. Add sugar or jaggery at this stage along with a cup of water & whisk again. 
  4. Heat oil in a non stick kadai or a saucepan. Now add a pinch of heeng, mustard seeds, cumin seeds, curry leaves, cloves, cinnamon, fenugreek seeds & allow it to splutter for a minute. This is what you call the tadka or the tempering to the gravy.
  5. Pour the whisked yoghurt mixture to the tempering and cook for 5-8 minutes over a low-medium heat until the  gravy thickens or the raw smell of the besan & yoghurt has fully gone. 
  6. Open the pressure cooker & add the cooked moong bean to the yoghurt mixture and cook in a low heat for another 3-4 minutes. 
  7. Switch off the heat & serve hot with plain rice and rotis. :) 
Labels:

Comments

Post a Comment

Popular posts from this blog

Ulli Chammanthi (Onion Chutney)

"Ulli Chammanthi" is the very famous chutney of Kerala.Needless to say, my favourite too. One in every 3 houses in Kerala will definitely have Ulli Chammanthi for their breakfast. It usually compliments well with idlis and any type of South Indian Dosas. My mom-in-law makes it super-duper delicious. If you get a good home made Ulli Chammanthi, then don't even think of counting the number of idlis or Dosas which go inside your tummy. :) "Ulli" in Malayalam means Onion and "Chammanthi" means Chutney. No coconut required unlike other Kerala dishes, but we definitely leave the Malayalee imprints in every Kerala dish, so we drizzle a generous amount of coconut oil. :) Please do try making it at home and you will see people lick off their plate even after the idlis and dosas are long gone. :) Ingredients: 5-6 medium onions (peeled and cut into chunks) 1 tomato (cut into chunks) 3 whole dry red chillies 1 tbsp of cooking oil salt to taste coconut oil to driz...
Post a Comment
Read more

Anniversary & Pouring Awards with Pista Kulfi

Took a break from blog & cooking for a couple of days as I was in a mood to celebrate!! That's right, Arun and I celebrated our 4 years of married life on 10th June. Phew, time truly flies in just a snap!! (Below is our wedding snap, a perfect South Indian Wedding shot...please don't laugh at it.;). So I was in no mood to cook that day & told Arun that the meals of the day will be either frozen, take away or a dine out. He preferred the third one. ;) So we went to one of our favourite food joints {Did I tell you, that we live in a place called Chesterfield, a Historic Market Town in UK & don't have much choices around here ;)}, "Frankie & Benny's."My god, we both die for those thin crust Italian Pizzas & the cheesy gar(lick)y bread which melts in your mouth like a candy floss...Aah! Now, I have to tell you what we ordered, because it was that good. ;) For starters, we ordered their famous garlic bread with crispy coated chicken ...
24 comments
Read more

Light Lunch - Vegetable Soup

My last few days at Chesterfield, home alone, cherishing all the happy memories of the last 4 years. Spent whole day flipping through the photographs with a hot mug of Coffee relaxing on my recliner. I was in no mood to cook but then getting hungry is human, so I had to visit my kitchen to see what could be made. I decided to go light today so made use of all the remaining veggies (to clear off the fridge) to make a healthy Vegetable Soup. I finished off making a warm, healthy, filling soup for my lunch just within half an hour & went back to my couch only to get more lazy. Sometimes its good when you do nothing at all!! ;) Ingredients: 1/2 of medium cauliflower (cut into florets) 2 medium carrots (peeled & finely diced) 1 cup of fresh or frozen peas 1 medium potato (finely diced) 1 medium onion (finely chopped) 2-3 cloves of garlic (crushed) 25 gm butter salt & pepper to season Method: Melt the butter in a pressure cooker. Now add the crushed garlic & the chopped ...
22 comments
Read more