Monday, January 21, 2013

Khata Mag

A simple curry made with sour yogurt and moong beans.

Khata Mag
Sour Moong Beans curry
Ingredients
1 cup raw moong beans, soaked overnight
salt to taste

Whisk together
1 cup sour yogurt
1 cup water
2 tbsp besan/chickpea flour
1 tsp coriander-cumin powder/dhana jiru

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 sprig curry leaves, torn
1 tsp green chili - ginger paste

Method
0. Pressure cook drained moong beans for 1 or 2 whistle. Let them cool down completely.
1. Heat oil in a saucepan. Add all the ingredients for tempering.
2. As they splutter, add mung beans. Stir for 1 minute.
3. Add yogurt mixture. Add salt to taste. Bring to boil while stirring constantly.
4. As the curry comes to slow boil, switch the gas to low and let it simmer.


Note -
1. As the name suggests, this curry needs sour yogurt. I do not get sour yogurt here. So I serve with curry along with lemon wedges. So everyone can squeeze some fresh lemon juice to get the desired sourness.

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