How to make Khattu Mag - Sabut moong cooked in spicy yogurt mixture.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole green grams, Yogurt (दही)

Cuisine : Gujarati

Course : Dals and Kadhis

Khattu Mag

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Khattu Mag checkout Jain Osaman . You can also find more Dals and Kadhis recipes like Lentils With Spinach, Aamras Ki Kadhi, Masoor Ki Dhal, Arbi Ki Kadhi.

Khattu Mag Recipe Card

Khattu Mag
Print

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Khattu Mag Recipe

  • Whole green grams 1/2 cup

  • Yogurt

  • 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 3-4

  • Cinnamon 1 inch stick

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Curry leaves 8-10

Method

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.

Also try out these recipes from Gujarati Cuisine like Sama Aur Aloo Ki Khichdi, Sabut Masoor Ki Khichri, Vengna Na Bhajiya, Patra.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.