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

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole green grams (sabut moong) (साबुत मूंग),

Cuisine : Andhra

Course : Dals and Kadhis

Khattu Mag

The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

For more recipes related to Khattu Mag checkout Jain Osaman . You can also find more Dals and Kadhis recipes like Sookhi Masoor Dal, Rungaswamy Murangakai Sambar, Dal Kali Mirch, Batatyachi Amti. Or try out these recipes from Andhra Cuisine like Dal Capsicum, Andhra Pepper Rasam, Artekai Pappu, Mango Gosht .

Khattu Mag Recipe Card

Khattu Mag
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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Khattu Mag

  • 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 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.

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