Mung beans with yoghurt (Khatta Mug)


Yesterday I had made mung bean curry and I had some left over.  So I decided to spice up the mung bean curry by adding some sharp but natural yoghurt and some jaggery or brown sugar  to the mung bean curry to give it a sweet and sour taste. Gujarati’s call it khatta mug which literally means sour mung bean curry.

1.  I had about 4 cups of cooked mung beans left over so I added half  cup of plain yoghurt which I had diluted with a half cup of water.  If needed,you can add sugar to taste.

 2. Stir in the yoghurt and keep stirring until it’s all blended in to the curry.  Cook for 5-6 minutes or until the gravy looks fairly thick.

3,  Garnish it with some chilli flakes and serve it hot with any Indian bread or rice.

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  • Nice innovation .Dals are a must everyday at my place and I always had some leftovers .i will try it.

  • We do almost sme with masoor dal, infact have in draft to post …will try with mung dal too

  • That’s interesting one.. Great way to reuse a dish and make a new one 🙂

  • I love Khatta mug wow I haven’t had it in years, this has sparked up nostalgia, thanks for the recipe 🙂

    • Same here…My mum used to make khatta mug and urad .

  • Yummy!! Loving this dish!!

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