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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