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 Recipe Card

Khattu Mag
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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 Rasam Powder, Ras No Fajeto , Lucknowi Dal, Tamatar Ki Kadhi.

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.