Every Wednesday, when I returned from school, guessing lunch was a no brainer. It always used to be khatta mag and rice, with rotli and a vegetable stir fry. Do you follow any such traditions? I come from a joint family, so when 10 people want 10 different things on the menu, I think that is when these traditions were introduced in our family.

These traditions become our heritage, our identity. After getting married now I am trying to introduce such traditions, and khatta mag with thecha chutney tadka works for both our taste buds. If you haven’t try this, I highly recommend you do.

Khatta Mag

Khatta Mag

Khatta Mag is traditionally made in Gujarat. Some families add jaggery and some don’t. We temper this curry in butter milk with turmeric and cumin powder spiced with green chillies. Khatta Mag is an extremely simple yet a very hearty and delicious curry that you don’t want to miss on.

Vegan Khatta Mag

I love trying vegan version of Indian cuisine. I feel its very, to swap ingredients to make a delicious vegan curry . I highly recommend Forager-Project-Dairy-free-Cashewgurt-Plain to replace plain yogurt with dairy free yogurt. For Khatta Mag recipe, use coconut oil instead of ghee and use dairy free yogurt instead of plain yogurt. And there, you have a delicious vegan curry ready to serve.

More Recipes that You might Like

Khatta Mag (Spiced Moong in Yogurt Curry)- With Vegan Option

Recipe by Aayushi Patel- The Whisk AddictCourse: Indian Curries, North Indian Dishes, RecipesCuisine: Indian, GujaratiDifficulty: Easy


Prep time


Cooking time


Soak Time – 3 Hours


  • Pressure Cook Green Moong
  • 1/2 Cup Moong Washed, Rinsed and Soaked for 3 hours

  • 1 Cup + 1/2 Cup Water

  • 1 Tsp Salt

  • To Make the Curry
  • 1 Tbsp Ghee / Coconut Oil (to make it vegan)

  • 1 Tsp Cumin Seeds

  • 1 Dried Red Chilli

  • 5-6 Fresh Curry Leaves

  • Pinch of hing (Asafetida)

  • 1 Tbsp Ginger, Garlic Green Chilli Paste + 1 Tbsp Finely Chopped Cilantro Stalks

  • 1/2 Cup Plain Yogurt/ Dairy Free Plain Unsweetened Cashew Yogurt

  • 1/2 Tsp Turmeric

  • 1/4 Tsp Cumin Powder

  • 2 Tsp’s Besan (Gram Flour)

  • 2 Cups + 1/2 Cup Water

  • Salt to Taste

  • 1 Tsp Jaggery (Optional)

  • For Tempering (Optional)
  • 1 Tbsp Ghee/ Coconut Oil

  • 1/2 Tsp Cumin Seeds

  • 1 Tsp Thecha Chutney (I buy mine from Indian Store)

  • 2 Dried Red Chillies

  • 5-6 Curry Leaves


  • Pressure Cook Green Moong
  • Wash, rinse and soak the green moong for 3 hours.
  • Strain the soaked water
  • In a pressure cooker add the green moong, water and salt.
  • Pressure Cook for 7 whistles. Let the cooker cool down before opening it.
  • For the Curry
  • Beat the Yogurt in a bowl until smooth. To this add turmeric, salt, cumin powder and besan. whisk everything nicely. Now slowly add water and make smooth butter milk without lumps.
  • In a heavy bottom kadai, on a medium high flame, add ghee.
  • Once hot, add cumin seeds and hing. Let the cumin seeds splutter.
  • Now add ginger, garlic and green chili paste, along with finely chopped cilantro stalks.
  • With a spoon add a part of this tempering to the prepared butter milk. Mix well. This will ensure that yogurt and water won’t separate when added to the kadai.
  • Now add the buttermilk in the kadai. Now whisk slowly until the raw taste of besan goes away. This takes about 5-6 minutes.
  • Add in the cooked Green Moong. Mix well. Add jaggery (optional)and salt if required. Bring it to a simmer.
  • For Tempering (Optional)
  • Add ghee to a small pan. Once hot add cumin seeds.
  • Now add Thecha Chutney, Dried Red Chilies and Curry Leaves.
  • Add it to the spiced green moong yogurt curry and enjoy with rotli or plain rice.

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