Discover the comforting flavors of Khatta Mag ni Kadhi, a protein-rich, kid-friendly meal made with whole moong beans and a tangy yogurt base. A nutritious dish rooted in tradition and love.
Growing up, my Ba’s kitchen was always filled with warmth, love, and the irresistible aroma of her Moong Kadhi. I can still remember the way she effortlessly balanced flavors, creating something simple yet so full of life. Her Kadhi was a weekly staple, especially during cooler months, and each spoonful felt like a cozy hug. As a child, I didn’t realize how much care and tradition were simmering in that pot.
Now, I find myself recreating her Khatta Mag ni Kadhi—a tangy, comforting dish made with whole moong beans and a yogurt-based gravy. What I love most is that it’s not only rich in tradition but also packed with nutrition. Moong beans are a great source of plant-based protein, making this Kadhi not just delicious but a nourishing, protein-rich meal. It’s loaded with fiber and vitamins, supporting digestion and keeping you full for longer.
It’s become a favorite in my home now, especially for the kids. The tangy yet mild flavors are perfect for little taste buds, and the creamy texture makes it easy for them to enjoy. Plus, knowing it’s packed with wholesome ingredients makes it a win for both them and me. Have you ever had a dish that brings back such fond memories? This Kadhi has become one of those for me—a beautiful balance of tangy and earthy flavors that not only fills the belly but also warms the heart.
Khatta Mag ni Kadhi (Gujarati Whole Moong)
Ingredients
- 1 c whole Green Moong, washed and drained
- 1/4 c Besan (Chickpea Flour)
- 1/2 c Greek Yogurt
- 2 Tbsp ginger, grated
- 10-12 cloves garlic, minced
- 2-3 green chilies, minced (remove seeds and ribs for a milder flavor)
- 1 tsp cumin seeds
- 1/2 tsp hing (asafoetida)
- 3 cloves
- 2-3 dried red chilies
- 4-5 fresh curry leaves
- 1/2 tsp turmeric
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1 tsp salt
- 4 c water, divided
- 1 Tbsp Olive Oil
Instructions
- In an Instant Pot, add the rinsed green moong and 3 c water. Seal the lid and set the vent to seal position.
- Cook on high Manual Pressure Cook mode for 12 minutes with an NPR (natural pressure release).
- Once it is cooked, remove from instant pot and set aside. If there is any liquid remaining, do not discard as it will be used.
- Meanwhile, whisk the yogurt in a bowl until smooth and creamy.
- Add in the besan (chickpea flour) and continue to whisk for a smooth and creamy texture. Make sure there are no lumps as this will taste raw in the final product.
- In a Kadhai or medium sized sauce pot, heat oil on medium heat.
- Add in the cumin seeds, hing (asafoetida), cloves, dried red chilies, and curry leaves.
- Mix well.
- Add in the ginger, garlic, and green chilies and cook for 2-3 minutes.
- Add in the red chili powder, turmeric, and coriander powder and mix well.
- Add in the besan-yogurt mix and cook for 1-2 minutes.
- Finally, add in the boiled moong and salt along with 1 c of water. Mix well and let cook for 10-12 minutes, stirring occasionally until the Kadhi thickens up and coats the back of your spoon.
- Remove from heat and serve with roti or rice.
Notes
**To make this gluten free - substitute the hing with a gluten free hing.
**If you are using a pressure cooker, soak the moong dal for 3-4 hours. Drain and rinse them before adding to the pressure cooker. Fill with 2 1/2 c water, seal the top and cook for 2-3 whistles. Once the steam has naturally released (about 10-15 minutes, continue cooking with the rest of the steps.
