Khatta Mag literally translates to Sour Moong Bean Curry, is a traditional protein-packed Gujarati dish. Whole moong beans are cooked in a spicy yogurt gravy, thus it becomes sour. It is so similar to the classic Gujarati Kadhi and lasanwara mag.

I make mine with a piece of what is known as Jungle Plum or mangosteen (kokum) that adds a very subtle sourness in a way that cannot be replaced by lemon.

Serve it with leftover vagarlio bhatt, plain parotha, phulka rotli or plain rice.

Ingredients

• 1 cup Whole Green Moong Dal- soaked
• 1.5 cup whisked yogurt (the sour the better)
• 2 tablespoons chickpea/gram flour
• 1 teaspoon ginger paste
• 2 Thai green chilis slit
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon sugar (optional)
• 1 pc. Kokum-  Dried Jungle Plum)

Tempering:

• 3 teaspoons oil
• 3 whole cloves
• 1 inch cinnamon stick
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon mustard seeds
• Asafetida- A pinch or 1/4 teaspoon
• 6-7 Curry leaves
• Handful of fresh cilantro leaves for garnishing

Method:

1. Wash and soak the moong dal in water for at least 1 hour or overnight and drain.
2. Discard water and pressure cooker Moong with 1 ½ cup of water, ½ tsp salt and cook for 5 whistles/10 minutes, or Instant Pot for 5 Minutes
3. Turn off the flame and allow the pressure to release naturally. Keep aside.
4. Meanwhile whisk yogurt, turmeric, salt, and gram flour in a bowl, add 1 cup of water and then strain it to ensure there are no lumps.
5. Add green chilies, ginger, garlic pastes and kokum to the strained yogurt mix
6. Heat oil in a pan, add cinnamon and cloves, and then add cumin, fenugreek and mustard seeds, followed by curry leaves and asafetida, sauté well.
7. Add yogurt mixture. Mix well and stir continuously to avoid curdling, until it comes to a boil.
8. Add the cooked moong dal and stir on low flame for 4-5 minutes.
9. Garnish with chopped cilantro leaves before serving with plain or jeera rice or paratha for a complete meal.