Gujarati Khatta Mag

Learn how to make Gujarati Khatta Mag, a comforting green moong dal with dahi, spices, and a hint of sweetness. Perfect with rice or rotli.

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Course: Main Course

Cuisine: Gujarati, Indian

Diet: Gluten Free, Vegetarian

Keyword: Beans and Lentils, Dal Palak, Dal recipes, Lentils, moong dal

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: Servings

Calories: 98kcal

Author: Aayushi Patel

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

Get Recipe Ingredients

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.

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.

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.