Gujarat

Khatta mag

Name: Khatta mag
Prep time: 6 h
Cook time: 40 min
Total time: 6 h 40 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 3/4 cup soaked 6 hours whole green moong (mung beans); 1 1/4 cups sour curd (plain yogurt, natural yoghurt); 2 1/2 tbsp besan (chickpea flour, gram flour); 2 1/2 cups water; 1/2 inch grated ginger; 1 crushed green chilli; 1 1/2 tbsp ghee; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 2 cloves 1 small cinnamon stick whole spices; 1 dried red chilli; 8 to 10 curry leaves; a pinch asafoetida; 1/4 tsp turmeric (ground turmeric); 2 tsp sugar; a handful coriander leaves (cilantro); Salt, to taste

Whole moong in a tangy curd kadhi. Kadhi chawal's sporty cousin.

40 minTime

14 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 40 minutes come after.

Kadhi with moong1 chapter · 1 min read

Make it your way

Grandma's wayThe Gujarati home version, a little sweet as it should be.

The original

266kcalsame

14 gproteinsame

7 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole green moong (mung beans)¾ cup, soaked 6 hours

Curd (plain yogurt, natural yoghurt)1¼ cups, sour

Besan (chickpea flour, gram flour)2½ tbsp

Water2½ cups

Ginger1.5 cm, grated

Green chilli1, crushed

Ghee1½ tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Whole spices2 cloves, 1 small cinnamon stick

Dried red chilli1

Curry leaves8 to 10

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Sugar2 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

5 steps

1Pressure cook the moong with 1 1/2 cups water and salt for 3 whistles. Let pressure release naturally.
2Whisk curd, besan, remaining water, turmeric, ginger and chilli until smooth.
3Heat the curd mix with the cooked moong, stirring continuously until it boils. Simmer 10 minutes with the sugar.
4Heat ghee, crackle mustard, cumin, whole spices, dried chilli, curry leaves and asafoetida and pour over the mag.
5Finish with coriander and serve with rice or khichdi.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Khatta mag

Whole moong in a tangy curd kadhi. Kadhi chawal's sporty cousin.

40 minTime

14 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 40 minutes come after.

Kadhi with moong1 chapter · 1 min read

Make it your way

Grandma's wayThe Gujarati home version, a little sweet as it should be.

The original

266kcalsame

14 gproteinsame

7 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole green moong (mung beans)¾ cup, soaked 6 hours

Curd (plain yogurt, natural yoghurt)1¼ cups, sour

Besan (chickpea flour, gram flour)2½ tbsp

Water2½ cups

Ginger1.5 cm, grated

Green chilli1, crushed

Ghee1½ tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Whole spices2 cloves, 1 small cinnamon stick

Dried red chilli1

Curry leaves8 to 10

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Sugar2 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

5 steps

1Pressure cook the moong with 1 1/2 cups water and salt for 3 whistles. Let pressure release naturally.
2Whisk curd, besan, remaining water, turmeric, ginger and chilli until smooth.
3Heat the curd mix with the cooked moong, stirring continuously until it boils. Simmer 10 minutes with the sugar.
4Heat ghee, crackle mustard, cumin, whole spices, dried chilli, curry leaves and asafoetida and pour over the mag.
5Finish with coriander and serve with rice or khichdi.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Khatta mag

Make it your way

Ingredients

Method

Khatta mag

Make it your way

Ingredients

Method

Make it a meal