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–+ servings
khatti moong , mag methi
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5 from 3 votes

How to Make Khatti Moong, Mag Methi

Khatti moong daal, Mag Methi - A very delicious whole green lentil curry cooked with fresh herbs and spices
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Lentil/Daal, Lunch, Main Course
Cuisine: Sindhi Cuisine, Uttar Pradesh Cuisine
Keyword: daal, khatti moong, mag methi, moong
Servings: 4 Person
Calories: 269kcal
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Whole Moong Beans / Sabut Moong
  • 1.5 tsp Ginger / Adrak Chopped
  • 5 Kokum
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 6 slices Dried Raw Mango Slice/ Ambeli *check notes
  • 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • To Taste Salt / Namak
  • 1/3 tsp Sugar / Chini
  • 1 tsp Fenugreek Seeds / Methidana

Tempering/ Tadka

  • 2 tbsp Clarified Butter / Desi Ghee
  • 10 Curry Leaves / Kadi Patta
  • 2 tsp Green chilies/Hari Mirch
  • 4 Dried red chilies
  • 1/3 tsp Asafoetida / Hing powder
  • 1/2 tsp Cumin Seeds / Sabut Jeera

Instructions

  • Wash and soak moong for at least 1 hour.
    Soak fenugreek seeds in 2 tbsp of water in a separate bowl.
  • In the pressure cooker heat ghee and then add soaked fenugreek seeds(drain the water from the seeds)
  • Stir fry for a minute and then add the soaked and drained moong and saute for a minute. now add 2 glasses of water , salt, chopped green chilies in the cooker and pressure cook for 4-5 whistles on medium heat or till cooked very well.
  • Open the pressure cooker and mash or whisk the daal or use the hand blender to blend it coarsely.
  • Add sugar,turmeric, ginger, ambeli, kokum, curry leaves, broken dried red chili pieces, 2 tbsp of ghee and some water (can adjust the thickness according to your preference)
  • Mix well and cook on medium heat for 15 minutes.
  • Add lemon juice and fresh coriander.
  • Add a tsp of ghee while serving.
  • Serving suggestions:-best with steamed rice or rotis'

Notes

Note
  1. fresh raw mango pieces or dried whole mango pieces can also be added instead of kokum.
  2. Can skip the step 4 and directly add fenugreek and moong in the pressure cooker at step 6
  3. At step 7 we can use the starch drained from the boiled rice instead of water.

Nutrition

Calories: 269kcal | Carbohydrates: 38g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 28mg | Potassium: 723mg | Fiber: 9g | Sugar: 6g | Vitamin A: 476IU | Vitamin C: 74mg | Calcium: 88mg | Iron: 4mg