Green Mung Bean in Buttermilk Curry

Name: Green Mung Bean in Buttermilk Curry (Gujarati Khatta Mag)
Cuisine: Indian
Ingredients: ½ cup whole green moong dal, soaked for 30 minutes; ½ cup plain yogurt; 2 tablespoons gram flour (besan); 2 tablespoons gram flour (besan); ¼ teaspoon turmeric powder; Kosher salt; ¼ teaspoon asafetida; 1 teaspoon sunflower or canola oil; 1 teaspoon sunflower or canola oil; ½ teaspoon mustard seeds; ½ teaspoon cumin seeds; 1 sprig curry leaves, coarsely torn; 1 sprig curry leaves, coarsely torn; 2 green chiles, finely chopped; 1 teaspoon finely chopped fresh ginger; 4 tablespoons cilantro, finely chopped, for garnish

Gujarati Khatta Mag

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

Hailing from Gujarat, this tangy and refreshing curry uses green moong dal simmered in buttermilk with a blend of sweet and sour spices. It’s a light, cooling dish that recalls the vibrant flavors of Gujarati thalis and is perfect for a summer meal.

Ingredients

½ cup whole green moong dal, soaked for 30 minutes
½ cup plain yogurt
2

Asia
India
Main course
Vegetarian
Summer
Gujarat

Method

In a pressure cooker or electric multi-cooker, cook the green moong dal in 2 cups of water for 10 minutes over medium heat, until soft and tender but not mushy.

Whisk in the yogurt, gram flour, turmeric powder, salt, to taste asafetida, and 1 cup of water until smooth. Set aside.

Heat the oil in a pan over medium heat; add the mustard seeds, cumin seeds, and curry leaves