Sanjeev Kapoor

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Khattu Mag  Recipe

Sabut moong cooked in spicy yogurt mixture.

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 31-40 minutes

Servings : 4

Khattu Mag

Main Ingredients

Whole green grams (sabut moong),




Dals and Kadhis

Level Of Cooking


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  • Whole green grams (sabut moong)
    1/2 cup
  • Salt
    to taste
  • Skimmed milk yogurt
    1 1/2 cups
  • Gram flour (besan)
    2 tablespoons
  • Turmeric powder
    1/4 teaspoon
  • Ginger paste
    1 teaspoon
  • Green chilli paste
    1 teaspoon
  • Sugar
    1 teaspoon
  • Oil
    1 tablespoon
  • Asafoetida
    a pinch
  • Mustard seeds
    1/2 teaspoon
  • Cumin seeds
    1/2 teaspoon
  • Cloves
  • Cinnamon
    1 inch stick
  • Fenugreek seeds (methi dana)
    1/4 teaspoon
  • Curry leaves


Step 1

Soak sabut moong in two cups of water for about an hour. Drain, add two cups of water and salt and boil till soft.

Step 2

Take yogurt in a bowl. Add salt, gram flour, turmeric powder, ginger paste, green chilli paste and whisk well. Add sugar and one cup of water and mix again.

Step 3

Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, cloves, cinnamon, fenugreek seeds, curry leaves and sauté. Add the yogurt mixture and cook till the gram flour gets cooked. Add a little water to correct the consistency. Add sabut moong and cook for three to four minutes on medium heat.

Step 4

Serve hot.

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