Some dishes are simple, yet they carry the warmth of home in every spoonful. Gujarati Khatta Mag is one of those comforting recipes. Made with tender whole green moong and a gently tangy broth, it is nourishing, flavorful, and deeply satisfying.
The subtle sourness, balanced with warm spices and a hint of sweetness, is what makes this dish truly special. Paired with a bowl of rice or soft rotli, Khatta Mag turns an everyday meal into something wholesome and comforting.
In many Gujarati homes, Mag (whole green moong) is made on a Wednesday. A perfect weekday meal, when you want something wholesome, protein-rich, and satisfying without spending hours in the kitchen. The earthy flavor of green moong pairs perfectly with the brightness of dahi (yogurt) and a fragrant tempering of mustard seeds, curry leaves, garlic, and ginger. If you haven't tried making whole green moong this way, don't wait. Make it.
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What is Gujarati Khatta Mag?
Gujarati Khatta Mag is a traditional curry made with whole green moong beans cooked in dahi, aromatics, and spices. The word khatta means sour or tangy, which comes from dahi (yogurt).
Like many Gujarati dishes, this recipe beautifully balances sweet, tangy, and spicy flavors. A small amount of jaggery is often added to round out the sourness, creating the signature flavor profile of Gujarati cuisine.
This wholesome dish is commonly served with steamed rice, rotli, or khichdi, making it a comforting and nourishing meal.
Why You Will Love This Gujarati Khatta Mag
- Protein-rich and nourishing – Whole green moong is packed with protein and fiber.
- Balanced Gujarati flavors – Tangy, mildly sweet, and gently spiced.
- Easy everyday recipe – Simple ingredients and minimal prep.
- Perfect comfort food – Light yet filling, ideal for family meals.
Ingredients To Make This Recipe
Whole Green Moong - This recipe uses whole green moong. These lentils need to be soaked for about 1 hour before pressure cooking them.
Dahi - Use plain, unsweetened dahi for this recipe.
Besan - You will need besan to thicken this curry recipe and give it an earthy taste.
Oil - We will need oil, such as peanut or avocado oil, for tempering this curry.
Tempering - Temper the oil with mustard seeds, hing, dried red chilies and curry leaves.
Aromatics - You will need ginger, garlic and green chili paste for seasoning this recipe.
Spices - Use Kashmiri red chili powder, turmeric, and dhanajeeru (cumin and coriander powder ) to season this recipe. We will also add salt and sugar to balance the taste in this recipe. Sugar is optional. It is only to balance the sourness from the yogurt. It doesn't make this recipe sweet.
Water - You will need water to cook the green moong and the curry.
Step - By - Step Recipe
Soak half a cup of whole green moong lentils in hot water. Cover and keep it aside for 1 hour.
Drain the water from the soaked lentils.
Next, in a metal bowl, add whole green moong dal. Add half a cup of water, 1 teaspoon of oil and 1 teaspoon of salt.
If you are using the Instant Pot, press Pressure Cook. Set the setting to high pressure. Now set the cook time to 15 minutes. Press start. Once the cooking is done, let the pressure release naturally for 10 minutes, and then do a quick pressure release. Here's the detailed recipe on how to cook whole green moong lentils and brown rice using pot in pot method using the Instant Pot.
If you are using a pressure cooker, then you will need 1 cup of water to add to half a cup of green moong lentils. Also, add 1 teaspoon of oil and 1 teaspoon of salt.
Mix dahi (Indian yogurt), besan, and spices. Whisk it until it is all well incorporated. Add water to the mix, and whisk it again. Set it aside.
Heat a heavy-bottomed pan on medium-low flame. Add 1 tablespoon avocado oil to the pan.
To this, add 1 teaspoon of mustard seeds, dried red chilies, ginger-garlic-green chili paste, curry leaves, and asafetida.
Sauté until the aromatics are cooked.
Add the boiled whole moong lentils to the pot. Turn the flame to low.
Now add the prepared yogurt mix. Keep stirring it, as we don't want the yogurt to split.
You have to keep stirring it until the yogurt and besan mix is cooked. You will also start noticing that the curry is thickening.
Adjust the consistency as per your liking. Garnish with fresh cilantro.
Serve it with hot rice or rotis.
Serving Suggestions
This comforting Gujarati curry pairs beautifully with:
• Steamed basmati rice
• Soft rotli or phulka
• Plain moong dal khichdi
• Onion salad and pickle on the side
The slightly soupy consistency makes it perfect for soaking into warm rice.
Expert Tips To Make This Recipe
Soak the moong beans
Soaking helps the beans cook faster and improves digestion.
Balance sweet and tangy flavors
Gujarati food is known for its balance. Adjust the sugar to your taste. I like to add a little bit to balance the sourness from the yogurt.
Don't overcook the moong
The beans should be soft but still hold their shape.
Add the tempering last for extra flavor
Fresh tempering with mustard seeds and curry leaves gives the dish its authentic aroma. So don't skip it.
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Gujarati Khatta Mag
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Instant Pot / Pressure Cooker
- 1 Heavy Bottom Pan
- 1 Spatula
Ingredients
Cook The Whole Green Moong Dal
- ½ Cup Whole Green Moong Lentils
- 1 Cup Water
Make The Khatta Mag
- 1 Cup Yogurt Plain, unsweetened
- 1 Tablespoon Besan
- ½ Teaspoon Kashmiri Red Chili Powder
- ¼ Teaspoon Turmeric
- 1 Tablespoon Oil
- ½ Teaspoon Mustard Seeds
- ¼ Teaspoon Asafetida (hing)
- 5-7 Curry Leaves
- 2 Dried Red Chilies
- 2 Tablespoon Ginger, Garlic and Green Chili Paste I use half an inch ginger knob, 2-3 garlic cloves and 1 Thai green chili. You can add more green chilies if you like it spicy.
- 1 Teaspoon Dhanajeeru Coriander and Cumin Powder
- ½ Teaspoon Salt
- 1 Teaspoon Sugar
- 1 Cup Water Add more or less, as per your preferred consistency for the curry.
- 1 Tablespoon Cilantro finely chopped
Instructions
Prep The Whole Green Moong Dal
- Wash and soak whole green moong lentils for 1 hour in 1 cup of hot water.
- After an hour,, drain the water and keep the moong beans aside.
- Instant Pot - Add Whole Moong lentils, ½ cup of water, pinch of salt and few drops of oil. Securely cover the lid of the instant pot. Make sure the vent is at sealing position. Pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, and then do a quick pressure release.
- Stove Top - Start the stove top on medium high flame. Add whole moong lentils to the pressure cooker, along with ¾th cups of water, pinch of salt and few drops of oil. Close the pressure cooker lid, and cook for 5 whistles. Turn off the stove. Let. the pressure cooker completely cool down, before opening it.
- You can prepare the whole moong lentils a day or two in advace, for a quick meal.
Cook The Khatta Mag
- Mix dahi (Indian yogurt), besan, and spices. Whisk it until it is all well incorporated. Add water to the mix, and whisk it again. Set it aside.
- Heat a heavy-bottomed pan on medium-low flame. Add 1 tablespoon avocado oil to the pan.
- To this, add 1 teaspoon of mustard seeds, dried red chilies, ginger-garlic-green chili paste, curry leaves, and asafetida.
- Sauté until the aromatics are cooked.
- Now add the prepared yogurt mix. Keep stirring it, as we don't want the yogurt to split.
- You have to keep stirring it until the yogurt and besan mix is cooked. You will also start noticing that the curry is thickening.
- Adjust the consistency as per your liking. Garnish with fresh cilantro.
- Serve it with hot rice or rotis.
Notes
- You can add jaggery instead of sugar in this recipe.
- Adjust the consistency as needed. We like a thicker consistency if having it with rotli, and slightly thinner for rice.
- You can also add some garam masala if you like. I don't use a lot of garam masala in simple everyday recipes.
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