Khatta Mag

Every once in a while we would tired of eating regular mag and then mom would make Khatta Mag also called Mag ni Kadhi. I love this one as it’s spicy and tangy and gives a different spin to regular Mag. Here is a quick and easy recipe. Please note for Paryushan subtract green chilies and cilantro and use the dry red chilies instead. You will love this recipe as it tastes so comforting 
Prep Time 10 mins
Cook Time 10 mins
Course lunch, Main Course
Cuisine Indian, jain
Servings 2 People

Ingredients
  

  • 1/2 cup cooked whole moong dal
  • 1/2 cup yogurt
  • 1/4 cup chickpea flour
  • 1 cup water or more as needed
  • Salt as needed
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice if yogurt is not sour
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/4 tsp asafetida powder
  • 1/2 tsp turmeric powder
  • 1/4 cup chopped cilantro optional
  • 1 chopped green chili optional use red chilies for paryushan

Instructions
 

  • Whisk together chickpea flour, yogurt and water
  • Heat oil in a pan on medium heat, add oil, cumin seeds, mustard seeds, green chilies or red kashmiri chilies and asafetida powder and let it sizzle
  • Add the yogurt mixture and cook till it thickens
  • Add cooked moong dal or mung beans and mix it, add salt and turmeric powder
  • Add water to adjust consistency, if yogurt is not sour add lime juice and sprinkle chopped cilantro (optional) and serve hot
Keyword jain food, jain foodie, jain recipes, khatta mag, mag ni kadhi, mag recipe, paryushan parv, paryushan recipes