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.
My blog is also available on Kindle.