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.