Wednesday, 3 April 2013

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

  2. Looks really yummy and wonderful!! :)

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

  4. That's interesting one.. Great way to reuse a dish and make a new one :)

  5. I love Khatta mug wow I haven't had it in years, this has sparked up nostalgia, thanks for the recipe :)

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

  6. Yummy!! Loving this dish!!


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