Mag nu shaak or Moong beans curry, is a regular in many Gujarati households on Wednesday. Moong beans curry can be made in a variety of ways and varies between households. The two recipes that I have learnt from my Mum is the most popular mag nu shaak to which she adds garlic and these khatta mag. Khatta Mug translates to sour moong curry or even moong kadhi. Whole moong beans are cooked in a spicy yogurt gravy, thus giving the dish a tangy “sour” flavour.
Ingredients notes
Moong beans – also known as green gram, you need to use the whole variety and the moong beans need to be cooked prior to using in this recipe. Ginger garlic and green chilli paste – the garlic is optional but adds deep flavour. Yogurt – sour yogurt works best for kadhi. You can use low fat yogurt. Gram flour also known as Besan or Chana No Lot. Oil such as sunflower oil. Mustard seeds Hing known as asafoetida. Spice powders: red chilli powder, turmeric, coriander and cumin powder, garam masala Curry leaves and dried red chilli Green coriander for garnishing
Serving suggestions
Khatta mag is best served as part of a Gujarati thali with rotli and plain basmati rice.
Storage
Store leftover khatta moong in an airtight container and keep in the fridge for up to 5 days. Reheat on the stove with a splash of water as it will have thickened. You can also freeze this recipe for up to 3 months.
Other Gujarati Shaak Recipes
Tuvar Nu Shaak Rasadar Kala Chana Nu Shaak Sev Tameta Nu Shaak Tindora Nu Shaak As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2015.
