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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8 comments:

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

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  2. Looks really yummy and wonderful!! :)
    http://www.rita-bose-cooking.com/

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

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

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

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

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  6. Yummy!! Loving this dish!!

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